I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
French Onion Casserole
...in your mind.
French Onion Casserole

French Onion Casserole

This rich, delicious recipe came from a viewer - and I think by adding the chicken it got way better. And now is a proper dinner.

Serves about 6

Ingredients

  • 2.5 to 3 pounds yellow or brown onions, thinly sliced
  • 1/2 cup butter
  • Olive oil
  • 3 thin chicken cutlets
  • 1/2 cup all purpose flour
  • 1/2 cup corn starch
  • 2 eggs, beaten
  • 1 1/2 cups bread crumbs, crushed corn flakes, Panko anything really (I used Paxo stuffing blend)
  • 2 teaspoons Kosher salt
  • 1 teaspoon coarse ground black pepper
  • 1 long, thin baguette, approximately 20-24 inches
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1/3 cup vermouth
  • 1/3 cup flour
  • 4 cups beef broth (in the video I used 3, but now wish it was 4)
  • 3 tablespoons finely chopped parsley
  • 5 slices Swiss cheese
  • 2 cups shredded Gruyere cheese

Directions

  1. Put a large pan over medium heat, add oil, 2 tablespoons of the butter and onions and cook, stirring often until beautifully caramelized - about 20 minutes
  2. Preheat air fryer or oven to 400 degrees
  3. Set up your dredging station: combine the flour & cornstarch in one bowl, the eggs in another, and the crumbs in the last one
  4. Put the chicken in the flour first, shake off excess then dip in the eggs and finally press into the crumbs
  5. Lightly coat baking sheet with cooking spray, put on the chicken, lightly spray the tops and bake, flipping after about 4 minutes and cook until about 160 degrees - remove
  6. Cut baguette into 1/4 inch slices and put on a baking sheet
  7. Melt 1/4 cup of the butter, mix in the garlic powder and brush on the tops of the baguette slices - bake at 400 until just getting crispy, about 10 minutes - remove, let cool slightly then cut into 3/4 inch strips and set aside - turn oven down to 350
  8. Stir another tablespoon of butter into the onions, season with the salt, pepper and thyme - mix in well and add the vermouth - stir until it mostly evaporates
  9. Once it has, sprinkle flour over the top, mix until you no longer see flour then start adding the broth, about a cup at a time mixing well before adding more - when all added let simmer about 5 minutes until beginning to thicken, then stir in parsley - remove from heat
  10. Grease or spray a 12 inch cast iron pan, or a 8x12 casserole dish and add half the baguette slices, top with the Swiss cheese, the chicken strips, the onion mixture, the remaining baguette slices and finally the shredded Gruyere
  11. Cover with foil and bake 25 minutes, remove foil and broil a couple minutes until brown and bubbly
  12. Serve
French Onion Casserole

French Onion Casserole

This rich, delicious recipe came from a viewer - and I think by adding the chicken it got way better. And now is a proper dinner.

Serves about 6

Ingredients

  • 2.5 to 3 pounds yellow or brown onions, thinly sliced
  • 1/2 cup butter
  • Olive oil
  • 3 thin chicken cutlets
  • 1/2 cup all purpose flour
  • 1/2 cup corn starch
  • 2 eggs, beaten
  • 1 1/2 cups bread crumbs, crushed corn flakes, Panko anything really (I used Paxo stuffing blend)
  • 2 teaspoons Kosher salt
  • 1 teaspoon coarse ground black pepper
  • 1 long, thin baguette, approximately 20-24 inches
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1/3 cup vermouth
  • 1/3 cup flour
  • 4 cups beef broth (in the video I used 3, but now wish it was 4)
  • 3 tablespoons finely chopped parsley
  • 5 slices Swiss cheese
  • 2 cups shredded Gruyere cheese

Directions

  1. Put a large pan over medium heat, add oil, 2 tablespoons of the butter and onions and cook, stirring often until beautifully caramelized - about 20 minutes
  2. Preheat air fryer or oven to 400 degrees
  3. Set up your dredging station: combine the flour & cornstarch in one bowl, the eggs in another, and the crumbs in the last one
  4. Put the chicken in the flour first, shake off excess then dip in the eggs and finally press into the crumbs
  5. Lightly coat baking sheet with cooking spray, put on the chicken, lightly spray the tops and bake, flipping after about 4 minutes and cook until about 160 degrees - remove
  6. Cut baguette into 1/4 inch slices and put on a baking sheet
  7. Melt 1/4 cup of the butter, mix in the garlic powder and brush on the tops of the baguette slices - bake at 400 until just getting crispy, about 10 minutes - remove, let cool slightly then cut into 3/4 inch strips and set aside - turn oven down to 350
  8. Stir another tablespoon of butter into the onions, season with the salt, pepper and thyme - mix in well and add the vermouth - stir until it mostly evaporates
  9. Once it has, sprinkle flour over the top, mix until you no longer see flour then start adding the broth, about a cup at a time mixing well before adding more - when all added let simmer about 5 minutes until beginning to thicken, then stir in parsley - remove from heat
  10. Grease or spray a 12 inch cast iron pan, or a 8x12 casserole dish and add half the baguette slices, top with the Swiss cheese, the chicken strips, the onion mixture, the remaining baguette slices and finally the shredded Gruyere
  11. Cover with foil and bake 25 minutes, remove foil and broil a couple minutes until brown and bubbly
  12. Serve