Onion Chicken Broth (Print Version)
# Ingredients:
01 -
4 medium onions (3 pounds total).
02 -
6 tablespoons butter, split into two portions.
03 -
2 sizable bay leaves, dried.
04 -
1 teaspoon thyme, dried.
05 -
2 1/2 teaspoons coarse salt, use in parts.
06 -
1/2 teaspoon ground black pepper.
07 -
3 celery stalks, medium.
08 -
3 cloves of garlic, peeled.
09 -
3 carrots, medium in size.
10 -
2 pounds of chicken, thighs or breasts without bones or skin.
11 -
3/4 cup of a dry white wine.
12 -
1 tablespoon sherry, dry variety.
13 -
1/4 cup plain flour (all-purpose).
14 -
6 cups chicken broth, low-sodium.
15 -
A half baguette (optional for serving).
16 -
2 ounces Gruyère cheese for optional topping.
# Instructions:
01 -
Chop onions finely. Cook them with thyme, bay leaves, salt, pepper, and some butter until they’re soft and golden-brown, about 35-45 minutes.
02 -
Dice celery and carrots into small chunks, mince the garlic. Stir them into the softened onions along with the rest of the butter.
03 -
Sprinkle chicken with a little salt. Cut thick chicken breasts open if needed to make them thinner.
04 -
Pour in the wine and sherry, letting them simmer until most of the liquid cooks off. Blend in the flour and stir for a minute.
05 -
Pour in chicken broth and add the chicken pieces. Simmer gently until the chicken is fully cooked (165°F internal temperature). Shred the chicken and stir it back into the pot.
06 -
If you want to, slice the baguette, sprinkle Gruyère on top, and broil until the cheese is bubbling and golden.
# Notes:
01 -
Keeps in the fridge for up to 4 days.
02 -
Can stay frozen for 3 months and still taste good.
03 -
The cheese-covered bread is optional but tasty.