French onion soup chicken
2 onions, thinly sliced
1 tbsp butter
3 tbsp beef broth
4 chicken breasts
Salt and pepper
2 tsp oil
250 ml water
1 beef stock cube
2 tbsp cornstarch and 4 tbsp water
4 slices of cheese
Slice the onions in half and then thinly slice them. Cook the onions in the butter over medium heat for about 30-40 minutes to caramelize them nicely. Once browned, set the onions aside.
Use a meat mallet to pound the chicken breasts to an even thickness. Season the chicken breasts with salt and pepper and fry until the meat is no longer pink in the center.
Remove the chicken and heat the beef broth in the pan. Mix the cornstarch and water together and pour it into the boiling beef broth, stirring quickly to create the sauce. Add the caramelized onions and chicken back to the pan and allow the sauce to thicken slightly.
Add cheese slices on top of each chicken breast and cover the pan to melt the cheese.
This dish is best served with boiled potatoes and a salad.