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Chicken Tenders


    • 5 onions (red and/or yellow)
    • 1 Stick Butter
    • 6 Cups Beef Stock
    • 3 Bay Leaves
    • 5 Sprigs of Thyme
    • 1 Sprig of Rosemary
    • 3 Tbsp Dry White Wine
    • 3 Tbsp Dry Sherry
    • 1 Baguette
    • 1 Block of Gruyere


  1. Thinly slice onions with a sharp knife or a mandolin. Add butter and olive oil to a stock pot or Dutch oven and add in the onions over medium heat. Add a heavy pinch of salt, stir, and allow onions to caramelize. This process will take around 45 minutes. Stir every 5-7 minutes.
  2. Tie the bay leaves, rosemary, and thyme together and add to the pot after 20 minutes.
  3. Deglaze the pan after 45 minutes with sherry and white wine. Add beef stock, a heavy pinch of salt and pepper, Simmer for 20 minutes.
  4. Brush Sliced baguette pieces with olive oil or top with butter and bake at 425 degrees until browned, around 3-5 minutes.
  5. Add shredded gruyere, baguettes, and more gruyere to oven safe bowl. Stick under the broiler for 2-3 minutes or until melted.

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