Cheesy French Onion Chicken

🥘 Ingredients

• beef stock concentrate
  2 unit
• black pepper
• butter
  6 tbsp
• carrot
  24 oz
• chicken cutlets
  20 oz
• demi-baguette
  2 unit
• garlic powder
  2 tsp
• lemon
  1 unit
• olive oil
  2 tbsp
• onion
  2 unit
• salt
• sugar
  2 tsp
• swiss cheese
  4 slice
• thyme
  ¼ ounce

🍳 Cookware

• baking sheet
• large pan
• small bowl

1. 

   1

   Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and cut carrot on a diagonal into ½-inch-thick pieces. Halve, peel, and thinly slice onion . Strip thyme leaves from stems until you have 1 tsp; mince leaves. Zest and quarter lemon .

   carrot: 24 oz, onion: 2 unit, thyme: ¼ ounce, lemon: 1 unit
2. 

   2

   Toss carrots on a baking sheet with a drizzle of olive oil , salt , and black pepper . Roast on middle rack until browned and tender, ⏱️ 25 minutes .

   olive oil: 2 tbsp, salt, black pepper
3. 

   3

   While carrots roast, heat a drizzle of olive oil in a large pan over medium-high heat. Add onion and cook, stirring occasionally, until softened, ⏱️ 7 minutes . (TIP: Add splashes of water if onion begins to brown too quickly.) Reduce heat to medium. Stir in minced thyme and ½ tsp of sugar (1 tsp for 4 servings). Cook, stirring occasionally, until onion is lightly caramelized, ⏱️ 5 minutes .

   sugar: 2 tsp
4. 

   4

   Stir beef stock concentrate , 2 TBSP water (4 TBSP for 4 servings), and a squeeze of lemon juice into pan with onion; scrape up any browned bits from bottom of pan. Cook until reduced and saucy, ⏱️ 2 minutes . Turn off heat; stir in 1 TBSP of butter until melted. Season with salt, pepper, and more lemon juice if desired. Transfer to a small bowl . Wipe out pan.

   beef stock concentrate: 2 unit, butter: 6 tbsp
5. 

   5

   Place 2 TBSP butter (4 TBSP for 4 servings) in a second small microwave-safe bowl; microwave until just softened, ⏱️ 15 seconds . Stir in ¼ tsp of garlic powder (½ tsp for 4). (You'll use the remaining garlic powder in the next step.) Season with salt. Halve demi-baguette ; spread cut sides with garlic butter. When carrots have 4-5 minutes left, carefully place baguette halves cut sides up on same sheet; toast until golden.

   garlic powder: 2 tsp, demi-baguette: 2 unit
6. 

   6

   While garlic bread toasts, pat chicken cutlets dry with paper towels; season all over with remaining garlic powder, salt, and pepper. Heat a drizzle of olive oil in pan used for onion over medium-high heat. Add chicken and cook until browned and cooked through, ⏱️ 5 minutes per side. In the last 1-2 minutes of cooking, top chicken with caramelized onion and swiss cheese ; cover pan until cheese melts.

   chicken cutlets: 20 oz, swiss cheese: 4 slice
7. 

   7

   Carefully toss roasted carrots with lemon zest. Halve garlic bread on a diagonal if desired. Divide chicken, carrots, and garlic bread between plates. Serve with any remaining lemon wedges on the side.