French Onion Stuffed Chicken

3/1/2021 – This “casserole” was a great dish with the chicken making the carmelized onions very rich and the sauce fantastic. It will be one of our longtime Favorites. This recipe was inspired by the one at


  • 2 tablespoons butter
  • 4 onions halved and thinly sliced
  • salt and pepper to taste
  • 2 teaspoons dried thyme divided
  • 2 tablespoons white wine. [Next time use or add balsamic vinegar or a good red wine.]
  • 2 large cloves garlic minced
  • 1/2 cup beef broth divided (Next time add more)
  • 1 tablespoon olive oil
  • 6 large boneless, skinless chicken thighs
  • 2 teaspoons garlic powder
  • 1 teaspoon ground thyme
  • 1 cup shredded gruyere + swiss cheese mix
  • 1/2 cup freshly grated asiago cheese
  • freshly grated parmesan cheese for topping


  1. Preheat oven to 400°F.  Lightly grease a 9×12-inch baking dish.
  2. Melt butter in a large skillet over medium-high heat. Add onions and season with salt, pepper, and half of the thyme. saute until wilted.
  3. Reduce heat to medium stirring occasionally, until onions are caramelized. Add broth if the pan gets too dry, and keep stirring until the onions are browned. 
  4. Add white wine [try with some balsamic vinegar or a good red wine] to deglaze the pan. Let cook for a minute until the sauce thickens slightly.
  5. Stir in garlic and cook until fragrant, about 1 minute. Turn off the heat and let cool slightly.
  6. Trim thighs so they can be wrapped around the onion and cheese–see step 7. Season chicken, on both sides, with salt, pepper, garlic powder, and ground thyme. 
  7. Spoon caramelized onions onto each thigh along with the cheese. Roll them up and secure the roll with toothpicks if necessary.
  8. Put the remaining caramelized onions into the baking dish. Mix in the remaining 1/4 cup of broth.
  9. Heat oil in the same skillet. Sear the stuffed chicken wraps until browned.
  10. Arrange chicken on the caramelized onions in the baking dish. These are the remaining onions that would not fit into the chicken wraps. Spoon some of the sauce in the dish over each chicken thigh. Top with remaining chopped thyme and freshly grated parmesan cheese and bake for 15-20 minutes or until fully cooked.

Next time – I thought there should be more broth. I would increase the beef broth and add the good red wine to increase the richness of the onions and broth that is put over the chicken prior to baking.

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