French onion soup originated in France in the 18th century but maybe even back to a 14th century cookbook! This recipe has all the French onion soup flavors but in chicken form.
French Onion Chicken Bake
- 1 large onion, sliced thin
- 1/4 cup water
- 2 tbsp butter, softened and divided
- 1/8 tsp black pepper
- 1.3 oz Onion Soup & Dip Mix
- 6 boneless skinless chicken thighs (about 2 lbs.)
- 4 oz Swiss cheese, grated or 12 slices of Provolone
- 1/2 tsp thyme leaves
- 6 slices French bread
- Optional Garnish: Chopped parsley
- Preheat the oven to 425°F
- Season the chicken with 2 tsp of the dip mix, stir the remaining mix into the caramelized onions. Place the chicken on top of the onions, then top with 1/2 cup of the cheese (or one slice of provolone for each piece of chicken).
- Bake for 30 minutes, or until the chicken is 165°F.
- Meanwhile, combine the remaining butter with the thyme. Spread onto the bread slices and place them on a baking sheet. Top with the remaining grated cheese (or one slice of provolone for each piece of bread).
- During the last 8-10 minutes of cooking, place the baking sheet with the toast in the oven. Cook until the cheese is melted and golden brown. Top the chicken with parsley, if desired.