The Best Dressed Chicken Onion Soup

Ingredients:

2 The Best Dressed Chicken Thighs seasoned with kosher salt

2 tbsp (28 g) unsalted butter 1 1-lb white onion, peeled and sliced into 1/2” (3 mm) slices 1 ½ tsp kosher salt

1 tsp olive oil

1 tbsp dry white wine

2 cups chicken stock

1 bay leaf

½ tsp each rosemary, thyme, oregano

¼ tsp black pepper

1 tbsp Dijon mustard

2 slices French bread (cut to fit the top of the serving bowl), toasted

1 ½ cup shredded Gruyere cheese

Method:

Preheat the oven to 400°F.

In a 3 ½-quart saucepan, melt the butter over medium heat.

Add the onions and stir to coat them in the butter, add the salt, adjust the heat to low and cook the onions, stirring occasionally, for 45 to 60 minutes, or until they are softened and caramelised.

While the onions cook, place the chicken on a baking sheet and coat it in the olive oil.

Roast chicken for 30 minutes, or until the internal temperature is 165°F.

Remove the chicken from the oven and let it rest for 5 minutes. Remove the meat from the bone and shred it. Discard the skin and bones.

When the onions are caramelised, turn the heat to medium and add the wine to the pan.

As it simmers stir the onion until the wine has mostly evaporated. About 1 minute.

Add the shredded chicken to the pan and stir.

Add chicken stock, bay leaf, herbs and black pepper.

Stir and bring the soup to a boil and then reduce the heat to medium-low.

Simmer the soup for 15 minutes.

Turn the broiler on and place two oven-safe soup bowls on a sheet pan.

Divide the mustard between the toasted bread slices and spread it in an even layer on each.

Remove bay leaf from the soup and discard.

Ladle the soup in the bowls and top each bowl with a piece of toasted bread withthe mustard side up.

Top each piece of bread with the cheese and transfer the soup to the oven and broil until the cheese is melted, 3-5 minutes.