Chef notes

This is a wonderful one-dish meal that features all of the best parts of French onion soup. It's great for entertaining or for a nice Sunday supper as well.

Technique Tip: The oven is a great hands-off way to make caramelized onions. Make sure to get every ounce of chicken seasoned well by seasoning underneath the skin.

Swap Option: You can substitute dry vermouth or white wine for dry sherry.

Ingredients

1 tablespoon kosher salt, plus more as needed
2 teaspoons freshly ground black pepper
2 teaspoons smoked paprika
1/3 cup beef stock
2 teaspoons Worcestershire sauce
1/3 cup dry sherry
3½ pounds bone-in, skin-on chicken thighs
1 tablespoon olive oil

2 tablespoons unsalted butter
2 large Vidalia onions, thinly sliced
1 teaspoon granulated sugar
4 garlic cloves, minced
3 thyme sprigs, stripped and chopped
6 ounces shredded Gruyère cheese
2 tablespoons finely chopped fresh flat-leaf parsley
crusty bread, for serving

Fulfilled by

Preparation

Preheat oven to 425F and set rack to top third position in oven.

In a small bowl, whisk together salt, pepper, and paprika. In a separate bowl, combine beef stock, Worcestershire sauce and sherry. Set aside.

Thoroughly pat chicken dry. Separate skin from thigh meat by inserting your index finger between the two and lifting up gently. Season both sides of chicken, as well as underneath the skin.

Add oil to heavy oven-safe skillet and heat over medium-high. Once hot, add seasoned chicken, skin side down and sear for 5 to 6 minutes. Flip to the other side and continue cooking for 3 to 4 minutes. Remove from pan and set aside.

Add butter to the pan and once foaming subsides, add onions, sugar and a couple generous pinches of salt. Reduce heat to medium and cook onions until translucent, 4 to 5 minutes, stirring occasionally. Add garlic and thyme, and cook for 1 minute.

Pour in stock mixture. Place chicken on top of onions. Transfer to the oven and cook for about 25 minutes, until the onions are caramelized and saucy and a meat thermometer inserted into the thickest part of the chicken reaches 160 F. Top chicken with shredded Gruyère and parsley. Cook for 5 to 6 minutes until cheese is melted.

Serve immediately with crusty bread.