Kitchen Roundtable

:rectnt French Onion Chicken
In Response To: :recins French Onion Chicken :oed ()

I did make this tonight. We had a friend over for dinner (his wife is out of town) and he raved about it. DH and I both enjoyed it as well. Basically, it makes a beef gravy with onions over the chicken. I thought I had a block of Swiss cheese, but apparently left it at my son's house when we were there. (I originally was going to make it for them, but they lost power before noon and it didn't come back on until after 7, too late to make dinner.) I found some sliced Swiss cheese purchased for sandwiches, and cut that into strips and chopped it. Recipe calls for 1/4 cup of grated Swiss. I used 1/2 cup of what I had and it really was not enough. That is saying a lot since I normally don't like to use a lot of cheese. Next time I will use at least one cup and hope I don't have to use sliced Swiss! I told DH that it was lacking something, (he said "I thought it was really good." ) but I can't put my finger on it. I used 1/2 tsp. of the herbs as indicated, and 1/2 tsp. each of salt and pepper. Maybe it could use more salt.

Also, with more cheese, I would leave it in the oven longer than I did (15+/- minutes)so that the cheese gets crusty. I definitely will make this again, using the little changes I suggest above.

Messages In This Thread

:recins French Onion Chicken :oed
Re: :recins French Onion Chicken
That does sound good
Jill, My old French Onion Soup recipe called for beef broth, but of course, *LINK*
The URL didn't show up. I will try it here.
Re: The URL didn't show up. I will try it here.
jea, dry chicken breasts are an industry problem called "woody breast". *LINK*
Thanks Cathy. I never knew about this. I have found that if I buy
The industry has only come forth with this in the last couple of years,
Cathy, now that you mention it, I do remember you
I've been using tenderloins for probably a decade now, due to the low quality
GG
I have been assured by the butcher in Adams that their chicken is not "previously frozen". A lot of
Woody breast isn't caused from previously frozen chicken, GG. While you may
Or a round steak bone with the marrow! :thup *NM*
Re: Or a round steak bone with the marrow! :thup
I haven't seen a bone in round steak in decades! *NM*
It's not how you cook them, jea. If you get a chicken with
Like jea, now that I've seen it, I know DH would go for that.
My Coworker just made this
Glad to hear someone has tried it and enjoyed it. My plan is to make it on Thursday when I am at my
:rectnt French Onion Chicken
Sounds like a winner, GG.
Since you brought it up, it reminded me that I DID add some dry sherry to
A tiny pinch of sugar sometimes brings out flavors. Start with tiny and work up.
Salt also enhances flavor in cooking and baking. *NM*
You said it was missing "something", but I assumed it probably already had salt.
:thup - You DID come up with a remedy! You suggested using
I didn't think you were trying to dismiss anything; I just didn't mention salt because I figured you
We're good then! :clap *NM*
Change to above recipe! Note in the second sentence of the directions...