Stir in the worcestershire sauce, soy sauce, beef stock and spices.
1 Teaspoon Pepper, 2 ½ Cups Beef Stock, 1 ½ Teaspoons Worcestershire Sauce, 1 ½ Teaspoons Gluten-free Soy Sauce, ½ Teaspoon Thyme, 2 Teaspoons Parsley, 1 ½ Teaspoons Salt, ¼ Teaspoon Red Pepper Flakes
Bring the sauce to a simmer to let it start thickening.
Add the cheese.
Once the sauce thickens, add the chicken back to the skillet and spoon the sauce over the chicken. (If you are using a baking dish for this part do that now.)
4 Slices Provolone Cheese, 4 Slices Gruyere Cheese, ½ Cup Parmesan cheese
Layer the provolone, gruyere and parmesan cheese on top of the chicken and onion sauce.
Preheat the oven to 400 degrees.
Bake the chicken in the preheated oven for about 10-15 minutes or until the chicken reads 165 degrees and the cheeses are melted.
Tips for making the best caramelized onions.Caramelized onions are not hard to make; they just take a little bit of time. In this gluten-free french onion chicken, they are really the star of the show. Here are a few tips to get them delicious every time.
Be sure to use both olive oil and butter that the recipe calls for. The balance of the two ingredients helps the onions caramelize without burning and adds more flavor.
Keep the heat on the lower side so the onions cook slowly.
The longer the onions cook, the more developed the sweetness that comes out of the onions as the sugars break down. This process could take twenty minutes or so, don't try and rush it. Trust me, you want the good flavors.
More tips and tricks.
Don't overcook the chicken. - When you start the chicken, only worry about searing it. Don't worry about cooking it all the way through at this point; it will finish cooking once it's back in the sauce and placed in the oven to melt the cheeses.
Keyword caramelized onions, french onion, french onion chicken