I’ve had this idea of French Onion soup combined with zoodles for awhile. I’d seen similar ideas on other blogs in the past, but have never tried it myself. The ones I drew from the most were this one from Climbing Grier Mountain and this one from Mother Thyme.
True to form, I tried to keep tonight’s new recipe a secret from Selim. And true to form, he guessed it by the ingredients I wanted in the grocery store. The man is ridiculous! I told him that the only ingredients we needed to buy for tonight’s dinner were onions and cheese, that we had everything else I needed at home. From there, he thought about it for a few minutes, made one wrong guess (enchiladas), and then came up with, “French onion soup…?” It’s maddening I tell you. I mean, how many entrees can you think of that involve onions and cheese? I can think of a million! Off the top of my head, I could’ve been making: a cheeseburger, tacos/enchiladas/burritos/etc, spaghetti, meatballs, spaghetti & meatballs, a big ol’ omelette, scalloped potatoes, a loaded baked potato, a loaded hot dog, or maybe a cheesy onion dip! The possibilities are endless, but Mr. Mind-reader/Surprise-ruiner won again.
French Onion Chicken Zoodles
- 10oz chicken, cubed
- 2 large onions, sliced
- 2 large zucchini
- 1 tbsp butter
- 2 tbsp oil, divided
- 1 tbsp balsamic vinegar
- 1/2 tsp salt
- 3 turns of black pepper
- 2 cups beef broth
- 1 bay leaf
- 1/2 tsp thyme
- 2 cups cheese, shredded (We used Asiago today. Julia Child would suggest Gruyere.)
- Heat 1 tbsp of oil over medium heat in a dutch oven or other stove + oven – safe dish. Add the cubes of chicken and cook for ~5 minutes, until they are no longer translucent. Remove to the side.
- Now add the other 1 tbsp of oil and the butter. Wait until the butter has melted.
- Add the onions and stir to coat all of the onions. Season with salt and pepper. Cook until caramelized, ~45 minutes. Stir every few minutes. You want them to brown and start to stick to the pan, but not so much so they burn. You’ll be doing this for awhile.
- Meanwhile, prepare your zoodles. I use a hand spiralizer. You can also slice the zucchini in ribbons if you don’t have a spiralizer. Set in the sink in a strainer. Toss with a few shakes of salt. This draws the excess water from the zucchini.
- After about 40 minutes (earlier if you find them drying up/starting to burn), add the balsamic vinegar to your onions. Continue cooking the onions, stirring frequently. The total onion caramelizing time should be roughly 45 minutes.
- Deglaze the pan with the beef broth. Add the bay leaf and thyme to the liquid. Also return the chicken to the pan. Increase heat just a bit so the liquid is simmering. Simmer for 15 minutes.
- Preheat your oven to 400 degrees.
- Now here you have two options. The result is the same, but the aesthetics are a bit different.
- Option A – stir the zoodles into your dish so they are well coated and submerged in the liquid. Top with the cheese. Bake just a few minutes until cheese is bubbly and slightly browned.
- Option B – if you have oven-safe individual-sized dishes (like large ramekins), portion out your zoodles among them. Top with the liquid and then cheese. Bake as in Option A. (In your excitement to dig in to your dinner, don’t forget that the dish is HOT!!)
- Enjoy! A nice crusty piece of bread would be a great compliment to this dish too! Gotta soak up all that onion-y deliciousness 🙂