French Onion Chicken Bake

1. Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3-4 cups of onions, but more is probably even better!)

2. Heat the butter and oil in a large sauté pan over medium heat.

3. Add the onions, cayenne, salt and pepper, and sauté for 10 minutes.

4. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Remove from heat and allow the onions to cool. Set aside.

5. Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth.

6. Add the onions and mix well. Taste for seasonings. Let sit overnight so the flavor of the onions pulls into the cream mixture.

7. Add milk* to the prepared sauce until you have about 1 cup of sauce per chicken breast. Taste the sauce to make sure the flavor is as strong as you want it. If not, you can cheat by adding a bit of French onion soup mix, and then next time fry more onions. If the sauce is getting too runny you can add more mayo and sour cream to thicken it.

*The measurement of 3-4 cups milk is an estimate. I usually just add it until it’s a nice saucy consistency.

8. Lay the chicken breasts into a baking dish and pour the sauce over and all around them.

9. Bake uncovered for 45-60 minutes at 375F and until slightly browned and bubbly.

Best served with noodles.

Note: I bet this recipe could be done in a slow cooker… if anyone tries this let me know!