French onion soup is a favorite appetizer that my husband and I share whenever we dine out. Gooey gruyère over savory broth and soft, sweet onions. I wanted to translate the warm, robust flavor of the soup into a rainy-day cassoulet substantial enough to call a meal.  

There are a few keys to this flavorful dish. The first is to brown the chicken before braising. The golden bits enhance the broth and give texture to the skin. The second key is to hold the onions until toward the end, preserving their integrity. Adding the onions to the soup mixture too early causes them to turn to mush. The third is to generously coat the chicken in gruyère (or emmental) to protect the chicken from drying out in the last finishing stage and letting the cheese melt to a bubbly brown.

This recipe makes four chicken thighs but could easily be doubled for eight.

French Onion Chicken

Yields 4 Chicken Thighs | Prep Time : 45 | Total Cook Time 4:30

INGREDIENTS 

• 4 chicken thighs
• 4 oz. (1 stick) salted butter, halved
• 2 cups beef stock
• 3 medium vidalia onions, sliced
• 4 cloves garlic, minced
• 2 tbsp. sugar
• 2 tbsp. salt
• poultry season (or salt and pepper) to taste
• fresh poultry herbs (sage, thyme, rosemary), 2 sprigs each
• 8 oz. block gruyère or emmental cheese, grated thick
• 4 medium potatoes, peeled and cubed about 1″
• baguette or crusty bread, cubed or on the side

EQUIPMENT 

• slow cooker or stock pot
• large sauté pan
• oven-safe gratin or cassoulet pan

DIRECTIONS 

1. Pat chicken dry, season with poultry season (or salt and pepper), and set aside for about 30 minutes.
2. Slice onions in half, then about ¼” thick, then in half again.
3. Melt 2 oz. butter in pan on high.
4. Brown chicken thighs, about 3-4 minutes each side. Set pan aside, reserving drippings in pan for onions.
5. In slow cooker or stock pot in oven at 300°, add 2 cups broth, garlic, potatoes, 1 sprig of each herb, and chicken. Cook for 3 hours.
6. Add remaining 2 oz. butter to pan. Turn to high. 
7. Sauté onions, turning frequently, until softened and still translucent white, about 10-15 minutes.
8. Add 2 tbsp. salt and 2 tbsp. sugar to cooking onions. (The burning of the sugar is what caramelizes the onions.) Toss until onions are cooked down and browned thoroughly, about 10-15 more minutes.
9. Set onions aside in bowl covered with foil.
10. With about a half hour left, add onions to chicken and broth (any earlier and the onions turn to mush).
11. Turn oven to 450°.
12. Once chicken falls off bone, remove and lay flat in gratin pan. Add a few potatoes if desired. Top with grated cheese and remaining herbs.
13. Cook chicken until cheese browns and bubbles, about 15 minutes.
14. Remove from oven and add onions, remaining potatoes, and broth.
15. Add crusty cubed bread to broth or aside bowl to dip (my preference), if desired.
16. Serve in bowl with broth or as a soup if desired.

Pâte brisée sounds much more difficult than it is. And once you get the hang of it, you’ll never go back to store bought crust. This tart is as sweet as it is savory and as rustic as it is fancy French. It’s an easy weeknight meal that satisfies the senses.

Caramelized Roast Tomato Tart

Yields 8-10 Servings (Depending on Pepper Size) | Prep Time :25 | Total Cook Time 1:30

INGREDIENTS

• 1½ cups flour
• 5 oz. unsalted butter, chilled, cubed
• ½ tsp. salt
• 1 large egg
• 2-3 tbsp. ice cold water+ dried parsley for garnish
• 10-12 small vine ripe tomatoes
• 10 oz. cherry tomatoes
• 10 oz. baby spinach
• 8 oz. jar artichoke hearts in water
• 1 oz. fresh basil
• 8-10 kalamata or oil olives, pitted
• small sweet onion
• 3 tbsp. olive oil
• tbsp. sugar
• salt
• pepper

EQUIPMENT 

• mixing bowl
• whisk
• parchment paper
• 9” tart pan w/ removable bottom
• baking pie weights (or rice / beans)
• baking sheet
• sauté pan / skillet
• rolling pin

DIRECTIONS 

1. Preheat oven to 400°.
2. Mix the flour and salt in a mixing bowl. Add the butter and use your hands to break in the butter until the mixture has a crumbly, cornmeal-like texture. Form a well in center.
3. Whisk egg and 2 tablespoons of the water. Add egg mixture to the flour well, stirring the mixture until the dough holds together. If it’s not coming together easily, add a few drops of of ice water.
4. Gather the dough into a ball and roll the dough onto a floured surface, adding additional flour as necessary, until dough is large enough to fit the pan (making sure you have ample dough to go up and over sides of the pan).
5. Cut parchment paper and crumple up to fit into pan. Roll the dough over a rolling pin to lift up then unroll it over the tart pan. Press the pastry with your fingertips a few times, fitting it to the pan. Do not “stretch” the dough into the corners, rather slide it down and ensure it maintains uniform thickness throughout.
6. Seat parchment paper in pan and fill with pie weights to the top, ensuring the sides are well-filled.
7. Place tart pan on baking sheet for easy handling and bake for 15 minutes.
8. In a sauté pan, coat bottom with 1 tbsp. oil.
9. Cut onion into thin strips. Place in sauté pan, coat with oil, add salt and sugar, and cook down until caramelized (browned and clear), about 10 minutes.
10. In large mixing bowl, combine cherry tomatoes, spinach, artichoke, olives in 2 tbsp. oil, salt, pepper, basil. Turn to coat.
11. Once onion and pâte brisée are ready, add all contents. Bake for 20-30 minutes until tomatoes are roasted.