Onion Chicken Broth Delight (Printable Version)
# What You'll Need:
01 -
3 pounds yellow onions (roughly 4 big or 6 smaller ones).
02 -
6 tablespoons unsalted butter, split up.
03 -
1 teaspoon dried thyme.
04 -
2 dried bay leaves.
05 -
2 1/2 teaspoons kosher salt, split up.
06 -
1/2 teaspoon black pepper.
07 -
3 medium carrots.
08 -
3 medium stalks celery.
09 -
3 cloves garlic.
10 -
2 pounds chicken without skin or bones, breasts or thighs.
11 -
3/4 cup dry white wine.
12 -
1 tablespoon dry sherry.
13 -
1/4 cup all-purpose flour.
14 -
6 cups chicken broth, low-sodium type.
15 -
1/2 baguette (for the toasty tops).
16 -
2 ounces Gruyère cheese (for the toasty tops).
# Preparation Steps:
01 -
Cut onions into thin slices. Mix with butter, thyme, bay leaves, salt, and pepper, then cook until they turn soft and golden brown, about 35-45 minutes.
02 -
Chop up carrots and celery into small 1/4-inch bits, crush garlic. Toss them in with the onions along with the rest of your butter.
03 -
Sprinkle chicken with salt. If you're using thick breast pieces, cut them open like a book.
04 -
Dump in wine and sherry, let it bubble away until nearly gone. Stir in flour and cook for just a minute.
05 -
Pour in broth and drop in chicken. Let it all simmer until chicken hits 165°F. Pull chicken out, shred it up, then toss it back in.
06 -
If you want: Cut baguette into slices, sprinkle cheese on top, and broil till it gets all melty.
# Additional Tips:
01 -
You can keep this in your fridge for up to 4 days.
02 -
Chuck it in the freezer and it'll stay good for 3 months.
03 -
Don't worry, you can skip the cheesy toasts if you want.