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Photo credit: www.foodandwine.com
Drawing inspiration from the classic French onion soup, this dish features crisp, lightly breaded chicken breasts paired with a decadent beef broth and sherry pan sauce. Topped with caramelized onions and creamy Gruyère cheese, it creates a comforting meal ideal for weeknight dining. Instead of the traditional method that requires nearly an hour to caramelize onions, this recipe accelerates the process by cooking them with just the right amount of broth, resulting in a tender, translucent texture that enhances the sweetness. The addition of bouillon paste enriches the sauce, offering a concentrated beef flavor that adds both depth and satisfaction. This delectable chicken pairs beautifully with crusty bread, perfect for soaking up the delicious sauce.
Frequently Asked Questions
What is beef bouillon?
Beef bouillon is a concentrated flavoring made from dehydrated beef broth or stock. The recipe utilizes beef bouillon paste, known for its robust flavor profile, which surpasses that of traditional bouillon cubes.
What is dry sherry?
Dry sherry is a type of fortified wine that hails from Andalusia in southern Spain. It is frequently used in cooking to deglaze pans and create rich, flavorful sauces.
Notes from the Food & Wine Test Kitchen
To expedite the cooking of onions, keep them covered as much as possible. This method traps steam, promoting quicker softening.
Make ahead
Leftovers can be stored in an airtight container in the refrigerator for up to three days, allowing for easy reheating and enjoyment.
Source
www.foodandwine.com