French Onion Chicken with Cheesy Macaroni and Caramelized Onions (Print version)

Tender chicken, jammy caramelized onions, and creamy Gruyere cheddar macaroni baked until hot and golden.

# Ingredients:

For the onions and chicken

01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 3 large yellow onions, thinly sliced, about 1 1/2 lb (680 g)
04 - 1 teaspoon kosher salt, divided
05 - 1/2 teaspoon black pepper, divided
06 - 1 teaspoon fresh thyme leaves, plus more for topping
07 - 1 1/4 lb (565 g) boneless skinless chicken thighs or breasts, cut into bite-size pieces

For the macaroni and cheese

08 - 12 oz (340 g) elbow macaroni
09 - 3 tablespoons unsalted butter
10 - 3 tablespoons all-purpose flour
11 - 2 cups (480 ml) whole milk, warmed
12 - 1 cup (240 ml) low-sodium beef broth, warmed
13 - 1 teaspoon Dijon mustard
14 - 1/4 teaspoon garlic powder
15 - 6 oz (170 g) Gruyere cheese, freshly shredded, divided
16 - 4 oz (115 g) sharp cheddar cheese, freshly shredded
17 - 1/2 cup (30 g) panko breadcrumbs
18 - Salt and black pepper, to taste

# Instructions:

01 - Melt 2 tablespoons butter with olive oil in a large skillet over medium heat. Add onions, 1/2 teaspoon salt, 1/4 teaspoon pepper, and thyme. Cover for 10 minutes, then uncover and cook 25-35 minutes, stirring often near the end, until deep golden and jammy. Transfer to a bowl.
02 - Season chicken with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add it to the same skillet and cook over medium-high heat for 4-5 minutes, turning once or twice, until browned on the outside. Remove from the heat.
03 - Heat the oven to 375°F. Boil the macaroni in salted water for 1 minute less than the package al dente time. Drain well.
04 - In a large saucepan, melt 3 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in warm milk and warm beef broth, then simmer 3-4 minutes until the sauce coats a spoon.
05 - Turn off the heat. Stir in Dijon mustard, garlic powder, 4 oz Gruyere, and all of the cheddar by handfuls until smooth. Taste and adjust salt and pepper.
06 - Fold the macaroni, chicken, and most of the caramelized onions into the cheese sauce. Spread into a greased 9x13-inch baking dish.
07 - Top with the remaining caramelized onions, remaining 2 oz Gruyere, and panko. Bake for 18-20 minutes until bubbling at the edges and golden on top. Rest 8-10 minutes before serving.

# Good to know:

01 - Best served after a short rest so the sauce thickens.
02 - Caramelized onions can be made up to 3 days ahead.
03 - Add a splash of milk when reheating leftovers.

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