Cheesy French Onion Chicken
with Garlic Bread & Lemony Roasted Carrots
We can never resist a rich, brothy bowl of French onion soup—especially when it’s topped with a crouton and cloaked in a layer of melty cheese. That’s why we were over the moon when our chefs brought all those same flavors and textures to this weeknight dinner. Seared chicken cutlets are topped with caramelized onion that’s cooked down with beef stock, fresh thyme, and butter. Next, they’re smothered in gooey Swiss cheese. Of course, we couldn’t forget the crusty dipper—here, it’s homemade garlic bread for soaking up every last drop of sauce. Now, what should we French onion next?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
10 ounce
Chicken Cutlets
1 unit
Yellow Onion
2 slice
Swiss Cheese
(ContainsMilk)1 unit
Beef Stock Concentrate
1 unit
Lemon
¼ ounce
Thyme
1 unit
Demi Baguette
(ContainsSoy, Wheat)1 teaspoon
Garlic Powder
12 ounce
Carrots
Not included in your delivery
Kosher Salt
Pepper
1 tablespoon
Olive Oil
3 tablespoon
Butter
(ContainsMilk)½ teaspoon
Sugar
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and thinly slice onion. Strip thyme leaves from stems until you have 1 tsp (2 tsp for 4 servings); mince leaves. Zest and quarter lemon.
• Toss carrots on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on middle rack until browned and tender, 20-25 minutes.
• While carrots roast, heat a drizzle of olive oil in a large pan over medium-high heat. Add onion and cook, stirring occasionally, until softened, 5-7 minutes. (TIP: Add splashes of water if onion begins to brown too quickly.) Reduce heat to medium. • Stir in minced thyme and ½ tsp sugar (1 tsp for 4 servings). Cook, stirring occasionally, until onion is lightly caramelized, 3-5 minutes.
• Stir stock concentrate, 2 TBSP water (4 TBSP for 4 servings), and a squeeze of lemon juice into pan with onion; scrape up any browned bits from bottom of pan. Cook until reduced and saucy, 1-2 minutes. • Turn off heat; stir in 1 TBSP butter until melted. Season with salt, pepper, and more lemon juice if desired. Transfer to a small bowl. Wipe out pan.
• Place 2 TBSP butter (4 TBSP for 4 servings) in a second small microwave-safe bowl; microwave until just softened, 10-15 seconds. Stir in ¼ tsp garlic powder (½ tsp for 4). (You’ll use the remaining garlic powder in the next step.) Season with salt. • Halve baguette; spread cut sides with garlic butter. When carrots have 4-5 minutes left, carefully place baguette halves cut sides up on same sheet; toast until golden.
• While garlic bread toasts, pat chicken* dry with paper towels; season all over with remaining garlic powder, salt, and pepper. • Heat a drizzle of olive oil in pan used for onion over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • In the last 1-2 minutes of cooking, top chicken with caramelized onion and Swiss cheese; cover pan until cheese melts.
• Carefully toss roasted carrots with lemon zest. Halve garlic bread on a diagonal if desired. • Divide chicken, carrots, and garlic bread between plates. Serve with any remaining lemon wedges on the side.