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SAVE my FRENCH ONION & CHICKEN STUFFED BREAD for the big games this weekend!!

-4 tbsp butter
-1 tsp salt
-5 yellow onions thinly sliced
-3 tsp fresh thyme minced
-3 bay leaves
-1/2 cup sherry
-3 cup chicken stock
-2 cups rotisserie chicken
-2 cups Gruyere cheese grated
-1/3 cup chopped parsley or chopped chives.
-1,12 inch long loaf of sourdough bread.

-Preheat oven to 375F
-Add 2 tbsp butter to a large skillet and melt over medium-high. Once butter starts to foam, add onions and 1/2 tsp salt. Reduce the heat to medium and cook low and slow until the onions are silky and caramelized.
-Add thyme,1/2 tsp salt and sherry. Cook for about 3 minutes or until the smell of alcohol is gone.
-Add stock and bay leaves. Bring to a boil, lower to a simmer and let simmer until most of the liquid is gone.
-To a large bowl, add chicken, one cup of grated gruyere cheese and ½ the parsley.
-Pull the onions and (any of the liquid that comes with them) from the pan and add them to the bowl with the chicken. Mix well and set aside.
-Cut the top of the loaf off the bread and remove 80% of the “guts”. Make sure you don’t break through the bottom.
-Fill the bread with the chicken and French onion mix.
-Top with remaining grated gruyere cheese. Bake for 15 minutes on the middle rack or until the cheese starts to bubble.
-While the stuffed bread bakes. Add whatever remains from the French onion pan to a blender and blend well
-Garnish stuffed bread with remaining parsley and serve warm with blended French onion jus!
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