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The most amaaazing French Onion Soup with Chicken Parmigiana

For the Soup

  • 1kg Onions
  • 1l Beef Stock
  • 200ml Dry White Wine or
  • 1 splash Apple Cider Vinegar
  • 1 tbsp. Butter
  • Olive Oil
  • Rosemary, Thyme
  • Optional Bay Leaf
  • Salt, Pepper
  • 1 tbsp. Flour
  • Ciabatta or Baguette
  • Gruyere Cheese
For the Chicken

  • Chicken Breast
  • Salt, Pepper
  • Flour
  • Eggwash
  • Panko
  • Oil for frying
  • Mozzarella Cheese
  • Parmesan Cheese
  • 1 Onion
  • 1 Courgette
  • 1 Bell Pepper
  • 500ml Tomato Sauce

Now you can cook Big Jon’s favorite food at home.

On medium heat melt the Butter with a few drops of Olive Oil to prevent the Butter from burning. Add in the sliced Onions and sprinkle on some Salt.
Slowly cook the onions until they are nicely caramelized, this can take up to 45 minutes. Don’t let the onions get too burned or there will be a bitter taste.

Pour in a glass of dry White Wine or alternatively a splash of Apple Cider Vinegar and deglaze the bottom of the pot. Thicken up the soup with a tablespoon of Flour and cook it for another minute or two.
Fill the pot with the Beef Stock and season with Rosemary and Thyme. You can use fresh or dried herbs and optional a Bay Leaf.

Let the soup simmer for about 20 minutes and season with salt and pepper.
Now fill the soup into a ovenproof baking dish and top with Ciabatta and Gruyere Cheese.

For the Chicken simply bread the seasoned Chicken Breast and fry until golden brown @165°C/330°F.

Put the Chicken on an baking tray and top with Mozzarella and Parmesan Cheese. Broil it with alongside with the soup in the oven on high heat.

Meanwhile saute the Veggies, add Salt and Pepper and mix with the already seasoned Tomato Sauce. Cook for another 5 minutes.

Serve the Chicken on the Tomato Sauce and the Onion Soup as a side dish or aperetive.


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