French Onion Chicken | Ugly Delicious

Ugly and delicious is the best way to describe this French onion chicken. This recipe is easy to make and takes less than an hour with some downtime. Best of all, it's cheap and, of course, tastes incredible.
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Ingredients -
2 1/2 Tbsp (35g) - Unsalted Butter
4 - Large Brown (Yellow) Onions, Thinly Sliced
1/4 Cup (60ml) - White Wine or Beef Stock (alcohol substitute)
6 - Sprigs Fresh Thyme
5 - Dried or Fresh Bay Leaves
1/3 Cup (80ml) - Beef Stock
2 tsp (10ml) - Balsamic Vinegar
2 tsp (10ml) - Worcestershire Sauce
3 - Garlic Cloves, Grated
Seasoning To Taste
Chicken & Seasoning & Cheese -
3 tsp (15ml) - Olive Oil (2 tsp - 10ml separated)
2-3 - Chicken Breast, Butterflied & Halved
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1 tsp (2.5g) - Smoked Paprika
Seasoning To Taste
Gruyere Cheese, Grated
Parmigiano Reggiano Cheese, Grated
Green Beans (Optional) -
1 Tbsp (20ml) - Olive Oil
300g (10.5oz) - Green Beans, Trimmed & Cleaned
1 - Garlic Clove, Grated
Seasoning To Taste
#frenchonion #chickenrecipe #recipes

[@hoilst265]

I give you the highest KZbin cooking awards possible: The Not Annoying Award The Gets To The Point Award The Knows What He's Doing Award

[@ChefJackOvens]

And the appreciation award goes to you! Thank you 🙏

[@JoeyintheAM]

Made this tonight with a few tiny additions for my taste and it was absolutely phenomenal. I just added 1/2 tsp of cumin, 1/2 tsp herbs de Provence and 1 1/2 tbsp of white wine to the rub/marinade to add a bit of herbaceousness to the chicken itself. Thank you very much for the video! Definitely gonna make this again!

[@mortenfrosthansen84]

Herbes is a good spice mix, when making chicken, pasta or fish dishes.. I also use it, when making potatoes in the oven

[@natet7695]

I thought that looked pretty good to be honest. Every well cooked dish that tastes good had its own beauty imo.

[@ChefJackOvens]

It’s just sarcasm the dish is delicious

[@Jesssmith1205]

Every dish doesn’t need to be aesthetically pleasing.. as long as it pleases your stomach 😊

[@bobhappyman]

That's how it works at your mums house but anywhere else....sorry mate,

[@Hermanos22]

No…. Tastebuds and smell… when it’s in your stomach it won’t make any difference anymore

[@seanlambie3425]

Its also subjective. I get damn hard when seeing the Maillard browning on food.

[@Hermanos22]

@@seanlambie3425 good point

[@donnie017]

Oh God, please, make it stop.🤮

[@northshoregirl72]

This is an elevated version of what I used to make for my family when we were financially struggling. My version was sprinkle French onion soup over a whole chicken and bake. That's it 😂

[@shaboingboing799]

🤢

[@JellyFishAreLikeJelly]

@@shaboingboing799 you are not following the comment rules, please take it down.

[@StellaFl]

Ugly is in the eye of the beholder😁😁and this beholder here finds it beautiful! Thank you, Jack!

[@TheFroglamp]

i missed about 90% of the ingredients (only had chicken, butter, onions, stock and Worcestershire sauce) but it still tasted very nice

[@user-yh6tj2dr5d]

Made this tonight and it was delicious! I precooked the onions and kept them in the fridge so I could make it after work during the week. Was quick that way.

[@jnrdingo1233]

This is the best thing about onions, when cooked they last for ages, and in my experience they freeze well

[@JB-xl2jc]

@@jnrdingo1233 And even if they really start to get a little bit long in the tooth you can chuck them in with some vinegar and get pickled onions which'll probably outlast any of us!

[@makenshi664]

Was wondering if I could make most of this on a day and then keep it for the rest of the week Mix the chicken with the marinade and fridge it, Cook off the onions and do 1 portion fresh and fridge the rest Side can be whatever you fancy on the day

[@raraavis7782]

'Doesn't look delicious' - what are you talking about?? 😅 First time watcher and I clicked on the thumbnail, because it looks absolutely mouthwatering. Well, also, because beef is ridiculously expensive these days and I prefer hearty, meaty dishes, so chicken is not a natural favorite of mine. But this looks, like it will hit all the right spots on a chilly late autumn day.

[@ChefJackOvens]

It’s absolutely delicious!

[@tillskyfallsdown]

I laughed my head off at the zoom in of the onion dropping out of the pan. It's a tradition at this point to put those details in the video hahah.

[@ChefJackOvens]

Haha of course. Not everything is perfect haha

[@burtjulio2676]

When planning dinner I like to experiment by preparing recipes we've never tried before; and with my husband working in the culinary industry here in San Diego, we've dined out a lot. As of this date, I've recreated three of your dishes and every meal has been a pleasure to experience. This was the fourth recipe and we devoured last night. Thank you Chef Jack.

[@howardbaldwin1226]

Another banger here Jack! And great with those green beans which are a well priced seasonal vegetable in Kiwi supermarkets at present. Yum! Thanks for sharing.

[@frogexpat]

Hi Jack, have only discovered your videos today, was drawn in by the chicken Stroganoff recipe 🙂 Your videos are great and I like the fact that you make it very clear about low/medium/high heat and how long for. May sound silly but as a beginner this is good info which is very often missing from such videos. will be watching more for sure!

[@desgoulding7154]

Hi Jack. This dish looks so delicious. Tops. Many thanks for sharing another GREAT dish. Have a great weekend

[@resh6701]

You can use hard cheese from the French Alps, like emmental, gruyère or comté, we usually use those for our onion soup

[@badger6817]

I was expecting it to be something you’d have to enjoy with the lights off…been there a few times That looks delicious

[@Sarah-Gee]

Made this yesterday and it turned out really delicious! Thank you for a wonderful recipe that’ll be added to my repertoire… 👏

[@thescottishaccent]

Just discovered this channel by chance, and the fact you put an alcohol substitute in the recipe has me subscribing before even watching the video. Thank you!

[@Writer_Davide]

This is gold! Thank you. I never learned how to do onions properly until today. They turned out amazing.

[@ChefJackOvens]

So glad!

[@Writer_Davide]

@@ChefJackOvens honestly thank you so much. My wife loved every mouthful of goodness.

[@shiroyt4185]

To brighten the dish, just chop some chives and spread on top of the cheese. They will look good and give a slight aromatic taste that pairs well with the onion and cheese. Since you are using the oven anyway, toss some half cut cherry tomatoes in as well. The red will definitely add some vibrance to the plate.

[@gehtdichnixan3200]

where i live onions and steak are a classic you can do them similar to yours but usually its more a dark beer or a white wine that brings the liquid goes great with ripeye or rumpsteak and panfried potatoes but without the cheese

[@jimbocharles2428]

Love the no nonsense, get on with it way your vids are put together ... and scrumptious.

[@AudreyLudlow]

I come here, not because I need new recipes, but for that "20 cracks" whisper.

[@ChefJackOvens]

Haha

[@polemeros]

That funny Brit accent where you swallow the double t in little, making it "li'ul" but you hyper-clarify the double t in butter, making it "buttttt-ah".

[@newbestofthis4422]

I have extra white onions, this is a good way to use them before they get wasted

[@renatajoseph6399]

Hi Jack I made your butter chicken yesterday and it was delicious. I love your cooking. Plz show us how to make a mushroom alfredo thanks.

[@michaelreid8857]

A teaspoon of sugar adder to your onions with the salt, will help them brown

[@Lou_Snuts]

Great demonstration. I plan on trying it. One thing though --- instead of placing the herbs in directly, only having to fish the stems and bay leaves out later, wouldn't it be better to wrap the herbs in a cheese cloth and place that bundle in the mixture. Flavors will still be imparted and will be easier to remove.

[@ChefJackOvens]

You can definitely do that. Makes it a lot easier to get them out 🙏

[@punkyfish1977]

Brilliant as always Jack, ill definitely be trying thia one. Your Yorkshire Pudding recipe has become my family's favourite and has been added to the 'mum' cookbook. I still cant quite believe its taken someone from a different country to show a British woman how to cook perfect Yorkies 🤣🤣 🤦‍♀️ I should be ashamed of myself lol

[@ChefJackOvens]

Haha awesome. I’m British too 😉

[@punkyfish1977]

@@ChefJackOvens Oh well now I feel fooled, you had inside info lol 😂🤦‍♀️

[@slamoto2]

ill fight anyone who says that fried onions are ugly.

[@ollysombrero8427]

That looks insanely good! It's not an ugly dish AT ALL. For me ugly is when chunks of mushy meat are swimming in a thick soupy opaque cream-based heavy sauce. And you have to slurp and chew at the same time.

[@ChefJackOvens]

Haha fair enough

[@gfunk449]

I love the butterfly technique. My chicken breasts often end up uncooked in the middle, but this butterfly never fails.

[@TheTJshow2011]

Just subscribed! I made this French Onion Chicken and it was absolutely INCREDIBLE! Myself and the family loved it!!!! Thank you! The flavour was unbelievable.

[@lovelyshirl]

That looks outrageously delicious. Yum yum 😋😋😋

[@simplerecipe1474]

Thank you for sharing new recipe Chef😍

[@BinnyBongBaron_AoE]

If you love onions, it just looks beautiful anyway. I can't wait to try this one.

[@tomv7017]

MORE GARLIC!!!!!

[@savo456]

"Ugly/Delicious" sounds like an idea for a new series Jack

[@va7880]

Idk if Parmesan cheese is your favorite or if I just happen to watch your recipes that use Parmesan cheese. I love it but my husband hates it so I always end up substituting haha.

[@thebiggestoneyouveverhad]

I'm going to have to try this for my wife, who loves French onion soup. I'm sure we're going to enjoy it.

[@chrismoose64]

People who 'eat with they eyes' should be publicly flogged.

[@mortenfrosthansen84]

I would probably add a fried egg on top.. Mix that gooey stuff in between the onions. And you have to try adding Sweet Baby Ray's chipotle hot sauce, when frying onions. It gives such a nice taste it. A table spoon will about do, to that portion

[@6733hbr1]

I'm salivating over here. Definitely going to make it.

[@nicholasholloway8743]

"UGLY and delicious" i guess beauty really is in the eye of the beholder.

[@sarahc1371]

Apologies if this has already been answered somewhere, but what is that oil container/bottle please?

[@websterforrest]

Another great video as ever - and WOW - Had not seen that you've gone past the one million subscribers mark. Congratulations and best wishes for the future of the channel! :D

[@ChefJackOvens]

Thank you so much 😊

[@dineauxjones]

Well now I know what I'm making this weekend.

[@elle7739]

They look beautiful and not ugly at all! 😍

[@ChefJackOvens]

😉😉

[@mysticnaeco]

If you remove the Worcestershire sauce , and change the parmigiano by Emmental or Comté, yes it's will be a French dish ^o^

[@MrGreensweightHist]

If you want it to look better, not that I care much about that sort of thing, don't separate the sides after you butterfly the breast. When it comes time to bake, put the onion and cheese on one half, then fold the other half back over the top of it before baking. I do this with a spinach based stuffing, and a bread based stuffing, all the time.

[@ChefJackOvens]

Yeah I was going to stuff it but decided not to last minute. It’s sarcasm anyway. The dish is delicious

[@MrGreensweightHist]

@@ChefJackOvens New to your vids. Watched this because wife LOVES French Onion soup recipes. As I see more, I'll probably be able to pick up on your tones better :) Definitely going to try this though, in a few days. She is canning salsa this weekend and I think that will be enough onion smell for the moment lol

[@JohnBainbridge0]

Jack: "Set these aside for the time being." The Time Being: "Oooo! Chicken breasts!"

[@ChefJackOvens]

Haha 😂

[@onlyme7248]

It doesn’t look ugly, on the contrary!!

[@kentgladden4316]

Beauty is in the eye of the beholder. This looks AMAZING.

[@nitromartini1422]

Do you think a pile of shit looks amazing?

[@brentc9381]

how is the hexclad pan? Do you like it? Is it a better option than other none-stick pans?

[@ChefJackOvens]

They’re incredible. Miles better than any non stick pan. They’re not completely non stick and are industrial quality

[@brentc9381]

@@ChefJackOvens nice, thx. I needed some real confirmation of this as I've mostly only seen adds

[@MegaOrwell1984]

This could also make a tasty sandwich with a french bread with a nice crust.

[@BobBuddy_]

Caramelized onions are delicious, but there is a quicker way to cook them: add water to start, cover and cook on high for a few minutes (5-10) until the water evaporates. Be careful not to burn them. Once the water is gone, stir every 40-60 seconds, after 10 minutes you will have caramelized onions. This saves you more than 50% of the time. For more detailed information, see “Fast Caramelized Onions Using Water from America's Test Kitchen” by Helen Rennie

[@ChefJackOvens]

Yes that’s correct but the flavour is not as nice

[@BobBuddy_]

@@ChefJackOvens That's right, they are less oily and not as rich as the traditional onion. I think they're a little healthier too. If your dish is already oily, it might be a better option. Or you and some butter, the more butter the better :D

[@leehogg4624]

Surely if you can't consume alcohol you're still ok because the alcohol gets cooked off ??

[@ChefJackOvens]

Certain Religions can’t have alcohol plus someone that simply doesn’t want alcohol on their house. Also alcohol takes hours to completely evaporate

[@gloriamontgomery6900]

And there is always alcohol free wine. It has maybe .05% alcohol, the same as apple juice or grape juice. It has all the flavor of regular wine. I quit drinking many years ago and find that it is great for cooking

[@RoyShouriMustango]

It’s about the taste!

[@TheTraderPatrick]

Hey Jack. Im interested mostly in the C' onions. If i made a big batch how long do you think they would last in the fridge without canning so i could add to my regular dinners, just air tight? Im thinking maybe 2 weeks? TiA.

[@james6901]

they freeze well,,,and because of somerhing in onions defrost really fast.

[@TheTraderPatrick]

Thanks for that tip James. Will try it out ;-))

[@alanjagiello488]

Hi Jack! In the description it says 80ml beef stock but in the video you say 125ml of beef stock. Just wanted to let you know! FYI, i made this dish and it's my number one food in my life. Thank you and continue the great work! 😊

[@leslie-annepepin8927]

What a great idea! Thank you.

[@smirkdogeface]

The number of pans/pot needed for just one single dish is unsettling, but I might try it one day, if there's someone to wash everything for me

[@hand__banana]

yeah definitely giving this a try wiping down the pan and warming everything back up in the low oven because my ass is not washing 3 pans

[@techheck3358]

looks lovely! 🤤never tried caramelised/french onions before, will give it a try!

[@youngnurse9994]

Ugly???? Beauty is in the eyes of the beholder . My eyes 👀 behold a delicious, beautiful meal ! 😋😋😋😋😋😋😋😋

[@johan4989]

I couldn't tell the difference between the ways of slicing the onion that you demonstrated. It went by a bit quick i think. Was it with vs against the grain?

[@ChefJackOvens]

Either or. If you go against the grain the strips will be longer and it’s better for caramelised onions

[@vap57]

I think I'm going to try and make this!

[@RedWhitePapi]

Hey Jack my wife doesn’t eat beef. Could I use chicken stock?

[@ChefJackOvens]

Yeah chicken stock is fine to use

[@RedWhitePapi]

@@ChefJackOvens thanks Chef!

[@songbird666]

Looks great. I'm curious- why unsalted butter and then add salt, rather than just salted butter?

[@ChefJackOvens]

You can control the seasoning level and use better quality salt

[@trevorhoffler-xu5bq]

This is a great idea

[@EditsbyM]

banging. You don't leave in the thyme stalks, right? Must be a bit annoying. Bay leaves are easy to find at least.

[@PinchofMintCookingChannel]

Banging mate! 🔥

[@ChefJackOvens]

Thanks mate

[@whispe66]

Absolutely fantastic! Thank you, love your channel. Durham England Cheers.

[@floriangutwald2479]

I cooked that last Sunday with friends - amazing and very delicious :)

[@ChefJackOvens]

Awesome! Glad you enjoyed it

[@n.m.5744]

Must try this.

[@Thekarem22]

Could anyone please tell me what pans is chef Jack using ? Having hard time finding them.

[@spthaghost]

They appear to be HexClad pans to me, but can’t say for sure

[@ChefJackOvens]

They’re hexclad 🙏🙏

[@AAE-cg1il]

That looks good to me. That’s gonna be on my next weeks dinner menu. Thanks.

[@aziznurboev4137]

Love IT

[@Ladyoftheroundtable]

this man sitting here gaslighting me the whole time. looks amazing

[@julianvickers]

I know you’re loving the new hexclad, but the fact that you cooked mostly using stainless was something that I really liked about your channel. I moved away from Teflon pans a few years, so I actively found KZbinrs who would cook without it.

[@ChefJackOvens]

It’s the exact same process to what I’m doing now in a stainless steel pan.

[@julianvickers]

@@ChefJackOvens Thanks for replying. What I'm getting at isn't really about whether I'll be able to cook the food you feature on the channel but just the fact that I liked that you didn't really use non-stick cookware. My opinion is probably in the very tiny minority and doesn't really matter, as it doesn't really have much to do with the actual end product (the food) and is unlikely to be a concern for 99.99% of your viewership. Since I have your attention I'll also say that I have enjoyed your cooking videos a lot over the last couple of years and I hope you continue to see great success with your channel.

[@ChefJackOvens]

@julianvickers thank you so much all your support over the past couple of years. It means a lot and great to have you here on the journey. I completely understand what you’re saying. I only just got the pans so have been taking them for a spin but it doesn’t mean that I won’t still use the stainless steel. 🙏

[@chrberge7732]

recently got myself one of thees verry happy with it but takes som getting 2 know it. Its seposed to limit the probability of the metal hurting the teflon but i think it is the production of teflon that may be the real problem.

[@TeamIFDVideos]

I don't find it ugly in the slightest. Those colors spell delish in my brain.

[@ask230]

Add water to the onions at the start for faster browning.

[@ChefJackOvens]

Don’t want them to brown faster

[@patriciatreslove4449]

Looks so good, and easy to make, thank you Chef

[@tony2shanks]

oh congrats on the 1 mil, good stuff

[@andystone6777]

T.O.P. ! ! ! 👍❤👍 thanks for inspiration & recipe

[@Bent-Ed]

New pans!

[@octavian___]

what knife are you using?

[@ChefJackOvens]

Koi knives 👌

[@watchulookinat271]

Ah yes the frying onion method. It was actually popular when it comes to making burgers in my country

[@fthagnryleh4951]

Caremalizing onions takes about 45-60 minutes and is done with low-medium heat these onions are fried not caremalized.

[@ChefJackOvens]

Those onions are caramelised bud

[@mehere3013]

i hipe he makes baked potato soup next like they used to have in outback steakhouse

[@ChefJackOvens]

Never seen that but I’ll do some research

[@patsyfernandes638]

I thought it looked pleasing and appetising. Have to try it out. Thanks for sharing.

[@sleepyzeph]

my favorite things to cook are always these sloppy slimy oopy goopy dishes. they always taste the best.

[@Backbreaker1104]

Imma do this this week, had my own recipe but try yours

[@flytrapYTP]

That looks fucking delectable, what are y'all on about

[@ChefJackOvens]

It’s sarcasm. the dish is awesome haha

[@chadcayea3959]

Perhaps this is slightly inappropriate, but the chef is definitely not ugly 😊 also I will try this dish, looks amazing and fairly simple to make

[@nez9751]

Looks great, not ugly in any way. Most curries look like vomit, but they’re great

[@dawnoflife3]

Can this be made without the beef stock? My gf doesnt eat beef so wondering if chicken stock would suffice?

[@ChefJackOvens]

Chicken stock will work perfectly 👌

[@TheFarnhem]

Thanks for the recipe, as someone who tries to stay fit I always look for more ways to cook chicken breasts 😅

[@johnmarley6240]

As long it tastes good, who cares what it looks like.

[@Nilnus]

37 cracks of pepper? You got it boss.

[@theviciousheadsociety4923]

That doesn't ugly to me....looks lush