French Onion Chicken Bake

Name: French Onion Chicken Bake
Yield: 6 servings
Ingredients: 1 large onion, sliced thin; ¼ cup (60 mL) water; 2 tbsp (30 mL) butter, softened, divided; &frac18; tsp (0.5 mL) black pepper; 1.3 oz. (30 g) Onion Soup & Dip Mix; 6 boneless skinless chicken thighs (about 2 lbs./ 1 kg); 4 oz. (125 g) Swiss cheese, grated (1 cup/ 250 mL), divided; ½ tsp (2 mL) thyme leaves; 6 slices French bread; Optional Garnish: Chopped parsley

Prep 5 min

Cook 55 min

Ready in 60 min

All the flavors of French onion soup that you love, but in chicken form! Complete with some cheesy toast on top.

Ingredients

1 large onion, sliced thin
¼ cup (60 mL) water
2 tbsp (30 mL) butter, softened, divided
⅛ tsp (0.5 mL) black pepper
1.3 oz. (30 g) Onion Soup & Dip Mix
6 boneless skinless chicken thighs (about 2 lbs./ 1 kg)
4 oz. (125 g) Swiss cheese, grated (1 cup/ 250 mL), divided
½ tsp (2 mL) thyme leaves
6 slices French bread
Optional Garnish: Chopped parsley

Directions

Preheat the oven to 425°F (220°C).
Place the onion, water, 1 tbsp (15 mL) of the butter, and pepper in the Stone Square Baker with Tray. Bake for 25 minutes, stirring occasionally, until browned and caramelized.
Season the chicken with 2 tsp (10 mL) 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 (125 mL) of the cheese.
Bake for 30 minutes, or until the chicken is 165°F (74°C).
Meanwhile, combine the remaining butter with the thyme. Spread onto the bread slices and place them on the tray. Top with the remaining grated cheese.
During the last 8-10 minutes of cooking, place the tray with the toast on top of the chicken. Cook until the cheese is melted and golden brown. Top the chicken with parsley, if desired.

Yield:

6 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 380, Total Fat 14 g, Saturated Fat 7 g, Cholesterol 85 mg, Sodium 910 mg, Carbohydrate 38 g, Fiber 0 g, Sugars 4 g (includes 0 g added sugar), Protein 27 g