5 large brown onions (approximately 1 to 1.25 kg), thinly sliced
40 g butter
1 tbsp olive oil
A generous pinch of salt
4 garlic cloves, sliced
4 sprigs thyme
1 tbsp plain flour
150 ml dry white wine
300 ml beef stock
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
2 bay leaves
1 whole chicken (1.6 to 1.8 kg)
30 g softened butter
3 garlic cloves, grated
1 tsp fresh thyme leaves
2 tbsp olive oil
Salt and black pepper
200 g Gruyere, grated
Buttery mashed potatoes, to serve
Directions
Heat 40 g butter and 1 tbsp olive oil in a large ovenproof pan. Add the sliced onions with a generous pinch of salt and cook gently for 45 minutes to 1 hour, until deeply golden, sweet and caramelised.
Add 4 sliced garlic cloves and 4 sprigs of thyme and cook for another minute. Stir through 1 tbsp plain flour, then pour in the white wine, scraping the bottom of the pan, and reduce by half.
Add the beef stock, Worcestershire sauce, Dijon mustard and bay leaves. Simmer for 5 minutes until slightly thickened, then season to taste.
Pat the chicken dry and spatchcock it (remove the backbone with kitchen scissors and press flat). Mix the 30 g softened butter with the 3 grated garlic cloves, 1 tsp thyme leaves, salt and pepper. Carefully spread the butter under the chicken skin, then rub the outside with 2 tbsp olive oil and season generously with salt and pepper.
Place the chicken skin-side up on the bed of caramelised onions and roast at 200°C fan for approximately 45 to 60 minutes, until deeply golden and cooked through.
Scatter the grated Gruyere over the onions surrounding the chicken, leaving the crispy skin exposed. Grill for 2 to 4 minutes until the cheese is melted, bubbling and golden; keep an eye out so it does not burn.
Rest for 10 minutes, then finish with fresh thyme and black pepper. Carve and serve with buttery mashed potatoes and plenty of the cheesy French onion gravy.
Ed Cudlipp's (@ed.cudlipp) French Onion Roast Chicken, saved from his Instagram reel: French onion soup meets roast chicken, a whole spatchcock chicken roasted over deeply caramelised onions in a white wine, garlic and thyme sauce, finished with grilled Gruyere. A cosy autumn dinner, mild and kid-friendly (the wine cooks off). Different from the quicker skillet French Onion Chicken already in the vault. His original was a sponsored post for Robert Welch knives and pans.
