Made this tonight with a few tiny additions for my taste and it was absolutely phenomenal. I just added 1/2 tsp of cumin, 1/2 tsp herbs de Provence and 1 1/2 tbsp of white wine to the rub/marinade to add a bit of herbaceousness to the chicken itself. Thank you very much for the video! Definitely gonna make this again!
Made this tonight and it was delicious! I precooked the onions and kept them in the fridge so I could make it after work during the week. Was quick that way.
@@jnrdingo1233 And even if they really start to get a little bit long in the tooth you can chuck them in with some vinegar and get pickled onions which'll probably outlast any of us!
Was wondering if I could make most of this on a day and then keep it for the rest of the week Mix the chicken with the marinade and fridge it, Cook off the onions and do 1 portion fresh and fridge the rest Side can be whatever you fancy on the day
Hi Jack, have only discovered your videos today, was drawn in by the chicken Stroganoff recipe 🙂 Your videos are great and I like the fact that you make it very clear about low/medium/high heat and how long for. May sound silly but as a beginner this is good info which is very often missing from such videos. will be watching more for sure!
Just subscribed! I made this French Onion Chicken and it was absolutely INCREDIBLE! Myself and the family loved it!!!! Thank you! The flavour was unbelievable.
When planning dinner I like to experiment by preparing recipes we've never tried before; and with my husband working in the culinary industry here in San Diego, we've dined out a lot. As of this date, I've recreated three of your dishes and every meal has been a pleasure to experience. This was the fourth recipe and we devoured last night. Thank you Chef Jack.
This is an elevated version of what I used to make for my family when we were financially struggling. My version was sprinkle French onion soup over a whole chicken and bake. That's it 😂
Just discovered this channel by chance, and the fact you put an alcohol substitute in the recipe has me subscribing before even watching the video. Thank you!
Brilliant as always Jack, ill definitely be trying thia one. Your Yorkshire Pudding recipe has become my family's favourite and has been added to the 'mum' cookbook. I still cant quite believe its taken someone from a different country to show a British woman how to cook perfect Yorkies 🤣🤣 🤦♀️ I should be ashamed of myself lol
Another banger here Jack! And great with those green beans which are a well priced seasonal vegetable in Kiwi supermarkets at present. Yum! Thanks for sharing.
where i live onions and steak are a classic you can do them similar to yours but usually its more a dark beer or a white wine that brings the liquid goes great with ripeye or rumpsteak and panfried potatoes but without the cheese
Great demonstration. I plan on trying it. One thing though --- instead of placing the herbs in directly, only having to fish the stems and bay leaves out later, wouldn't it be better to wrap the herbs in a cheese cloth and place that bundle in the mixture. Flavors will still be imparted and will be easier to remove.
Hi Jack! In the description it says 80ml beef stock but in the video you say 125ml of beef stock. Just wanted to let you know! FYI, i made this dish and it's my number one food in my life. Thank you and continue the great work! 😊
To brighten the dish, just chop some chives and spread on top of the cheese. They will look good and give a slight aromatic taste that pairs well with the onion and cheese. Since you are using the oven anyway, toss some half cut cherry tomatoes in as well. The red will definitely add some vibrance to the plate.
Another great video as ever - and WOW - Had not seen that you've gone past the one million subscribers mark. Congratulations and best wishes for the future of the channel! :D
That looks insanely good! It's not an ugly dish AT ALL. For me ugly is when chunks of mushy meat are swimming in a thick soupy opaque cream-based heavy sauce. And you have to slurp and chew at the same time.
'Doesn't look delicious' - what are you talking about?? 😅 First time watcher and I clicked on the thumbnail, because it looks absolutely mouthwatering. Well, also, because beef is ridiculously expensive these days and I prefer hearty, meaty dishes, so chicken is not a natural favorite of mine. But this looks, like it will hit all the right spots on a chilly late autumn day.
I would probably add a fried egg on top.. Mix that gooey stuff in between the onions. And you have to try adding Sweet Baby Ray's chipotle hot sauce, when frying onions. It gives such a nice taste it. A table spoon will about do, to that portion
In addition to the other products you mention - I'd love to know where those light blue bowls come from. For some reason they're exactly what I've been looking for.
That funny Brit accent where you swallow the double t in little, making it "li'ul" but you hyper-clarify the double t in butter, making it "buttttt-ah".
Idk if Parmesan cheese is your favorite or if I just happen to watch your recipes that use Parmesan cheese. I love it but my husband hates it so I always end up substituting haha.
I know you’re loving the new hexclad, but the fact that you cooked mostly using stainless was something that I really liked about your channel. I moved away from Teflon pans a few years, so I actively found UA-camrs who would cook without it.
@@ChefJackOvens Thanks for replying. What I'm getting at isn't really about whether I'll be able to cook the food you feature on the channel but just the fact that I liked that you didn't really use non-stick cookware. My opinion is probably in the very tiny minority and doesn't really matter, as it doesn't really have much to do with the actual end product (the food) and is unlikely to be a concern for 99.99% of your viewership. Since I have your attention I'll also say that I have enjoyed your cooking videos a lot over the last couple of years and I hope you continue to see great success with your channel.
@julianvickers thank you so much all your support over the past couple of years. It means a lot and great to have you here on the journey. I completely understand what you’re saying. I only just got the pans so have been taking them for a spin but it doesn’t mean that I won’t still use the stainless steel. 🙏
recently got myself one of thees verry happy with it but takes som getting 2 know it. Its seposed to limit the probability of the metal hurting the teflon but i think it is the production of teflon that may be the real problem.
I couldn't tell the difference between the ways of slicing the onion that you demonstrated. It went by a bit quick i think. Was it with vs against the grain?
I give you the highest UA-cam cooking awards possible:
The Not Annoying Award
The Gets To The Point Award
The Knows What He's Doing Award
And the appreciation award goes to you! Thank you 🙏
Made this tonight with a few tiny additions for my taste and it was absolutely phenomenal.
I just added 1/2 tsp of cumin, 1/2 tsp herbs de Provence and 1 1/2 tbsp of white wine to the rub/marinade to add a bit of herbaceousness to the chicken itself.
Thank you very much for the video! Definitely gonna make this again!
Herbes is a good spice mix, when making chicken, pasta or fish dishes..
I also use it, when making potatoes in the oven
Ugly is in the eye of the beholder😁😁and this beholder here finds it beautiful! Thank you, Jack!
I thought that looked pretty good to be honest. Every well cooked dish that tastes good had its own beauty imo.
It’s just sarcasm the dish is delicious
Made this tonight and it was delicious! I precooked the onions and kept them in the fridge so I could make it after work during the week. Was quick that way.
This is the best thing about onions, when cooked they last for ages, and in my experience they freeze well
@@jnrdingo1233 And even if they really start to get a little bit long in the tooth you can chuck them in with some vinegar and get pickled onions which'll probably outlast any of us!
Was wondering if I could make most of this on a day and then keep it for the rest of the week
Mix the chicken with the marinade and fridge it,
Cook off the onions and do 1 portion fresh and fridge the rest
Side can be whatever you fancy on the day
Every dish doesn’t need to be aesthetically pleasing.. as long as it pleases your stomach 😊
That's how it works at your mums house but anywhere else....sorry mate,
No…. Tastebuds and smell… when it’s in your stomach it won’t make any difference anymore
Its also subjective.
I get damn hard when seeing the Maillard browning on food.
@@seanlambie3425 good point
Oh God, please, make it stop.🤮
i missed about 90% of the ingredients (only had chicken, butter, onions, stock and Worcestershire sauce) but it still tasted very nice
Hi Jack, have only discovered your videos today, was drawn in by the chicken Stroganoff recipe 🙂 Your videos are great and I like the fact that you make it very clear about low/medium/high heat and how long for. May sound silly but as a beginner this is good info which is very often missing from such videos. will be watching more for sure!
Just subscribed! I made this French Onion Chicken and it was absolutely INCREDIBLE! Myself and the family loved it!!!! Thank you! The flavour was unbelievable.
Hi Jack. This dish looks so delicious. Tops. Many thanks for sharing another GREAT dish. Have a great weekend
When planning dinner I like to experiment by preparing recipes we've never tried before; and with my husband working in the culinary industry here in San Diego, we've dined out a lot. As of this date, I've recreated three of your dishes and every meal has been a pleasure to experience. This was the fourth recipe and we devoured last night. Thank you Chef Jack.
Made this yesterday and it turned out really delicious! Thank you for a wonderful recipe that’ll be added to my repertoire… 👏
That looks outrageously delicious. Yum yum 😋😋😋
This is gold! Thank you. I never learned how to do onions properly until today. They turned out amazing.
So glad!
@@ChefJackOvens honestly thank you so much. My wife loved every mouthful of goodness.
This is an elevated version of what I used to make for my family when we were financially struggling. My version was sprinkle French onion soup over a whole chicken and bake. That's it 😂
🤢
@@shaboingboing799 you are not following the comment rules, please take it down.
Just discovered this channel by chance, and the fact you put an alcohol substitute in the recipe has me subscribing before even watching the video. Thank you!
Brilliant as always Jack, ill definitely be trying thia one. Your Yorkshire Pudding recipe has become my family's favourite and has been added to the 'mum' cookbook. I still cant quite believe its taken someone from a different country to show a British woman how to cook perfect Yorkies 🤣🤣 🤦♀️ I should be ashamed of myself lol
Haha awesome. I’m British too 😉
@@ChefJackOvens Oh well now I feel fooled, you had inside info lol 😂🤦♀️
looks lovely! 🤤never tried caramelised/french onions before, will give it a try!
Another banger here Jack! And great with those green beans which are a well priced seasonal vegetable in Kiwi supermarkets at present. Yum! Thanks for sharing.
You can use hard cheese from the French Alps, like emmental, gruyère or comté, we usually use those for our onion soup
I'm salivating over here. Definitely going to make it.
Absolutely fantastic! Thank you, love your channel.
Durham England
Cheers.
oh congrats on the 1 mil, good stuff
Beauty is in the eye of the beholder. This looks AMAZING.
Do you think a pile of shit looks amazing?
Hi Jack I made your butter chicken yesterday and it was delicious. I love your cooking. Plz show us how to make a mushroom alfredo thanks.
where i live onions and steak are a classic you can do them similar to yours but usually its more a dark beer or a white wine that brings the liquid goes great with ripeye or rumpsteak and panfried potatoes but without the cheese
Great demonstration. I plan on trying it.
One thing though --- instead of placing the herbs in directly, only having to fish the stems and bay leaves out later, wouldn't it be better to wrap the herbs in a cheese cloth and place that bundle in the mixture. Flavors will still be imparted and will be easier to remove.
You can definitely do that. Makes it a lot easier to get them out 🙏
Hi Jack! In the description it says 80ml beef stock but in the video you say 125ml of beef stock. Just wanted to let you know! FYI, i made this dish and it's my number one food in my life. Thank you and continue the great work! 😊
I thought it looked pleasing and appetising. Have to try it out. Thanks for sharing.
Perfect presentation...great job
I laughed my head off at the zoom in of the onion dropping out of the pan. It's a tradition at this point to put those details in the video hahah.
Haha of course. Not everything is perfect haha
Thank you for sharing new recipe Chef😍
Imma do this this week, had my own recipe but try yours
What a great idea! Thank you.
T.O.P. ! ! !
👍❤👍
thanks for inspiration & recipe
That looks good to me. That’s gonna be on my next weeks dinner menu. Thanks.
To brighten the dish, just chop some chives and spread on top of the cheese. They will look good and give a slight aromatic taste that pairs well with the onion and cheese. Since you are using the oven anyway, toss some half cut cherry tomatoes in as well. The red will definitely add some vibrance to the plate.
I was expecting it to be something you’d have to enjoy with the lights off…been there a few times
That looks delicious
Another great video as ever - and WOW - Had not seen that you've gone past the one million subscribers mark. Congratulations and best wishes for the future of the channel! :D
Thank you so much 😊
That looks insanely good! It's not an ugly dish AT ALL. For me ugly is when chunks of mushy meat are swimming in a thick soupy opaque cream-based heavy sauce. And you have to slurp and chew at the same time.
Haha fair enough
banging. You don't leave in the thyme stalks, right? Must be a bit annoying. Bay leaves are easy to find at least.
I cooked that last Sunday with friends - amazing and very delicious :)
Awesome! Glad you enjoyed it
Love the no nonsense, get on with it way your vids are put together ... and scrumptious.
'Doesn't look delicious' - what are you talking about?? 😅
First time watcher and I clicked on the thumbnail, because it looks absolutely mouthwatering.
Well, also, because beef is ridiculously expensive these days and I prefer hearty, meaty dishes, so chicken is not a natural favorite of mine. But this looks, like it will hit all the right spots on a chilly late autumn day.
It’s absolutely delicious!
omg that dish looks outstanding
So good!
Looks so good, and easy to make, thank you Chef
I love the butterfly technique. My chicken breasts often end up uncooked in the middle, but this butterfly never fails.
I will definitely try this; looks fantastic.
Okay, suggestion: try deglazinh a pan with mead. It adds a subtle sweetness that enhances umami flavors.
A teaspoon of sugar adder to your onions with the salt, will help them brown
That looks absolutely amazing.
"Ugly/Delicious" sounds like an idea for a new series Jack
Yum bro! Nice work!
Thank you 😋
If you love onions, it just looks beautiful anyway. I can't wait to try this one.
I have extra white onions, this is a good way to use them before they get wasted
They look beautiful and not ugly at all! 😍
😉😉
I would probably add a fried egg on top..
Mix that gooey stuff in between the onions.
And you have to try adding Sweet Baby Ray's chipotle hot sauce, when frying onions. It gives such a nice taste it. A table spoon will about do, to that portion
That French 🧅 🍗 looks really good & delicious😋 & ❤🤍💙 all your videos 👨🍳#JACK👍
It looks SOOO GOOD
(I LOOOVE onions and chicken!)
Looks great. I'm curious- why unsalted butter and then add salt, rather than just salted butter?
You can control the seasoning level and use better quality salt
ill fight anyone who says that fried onions are ugly.
looks great, thanks
I come here, not because I need new recipes, but for that "20 cracks" whisper.
Haha
This is a great idea
looks delicious
In addition to the other products you mention - I'd love to know where those light blue bowls come from. For some reason they're exactly what I've been looking for.
I think I'm going to try and make this!
Beautiful!
I'm going to have to try this for my wife, who loves French onion soup. I'm sure we're going to enjoy it.
It doesn’t look ugly, on the contrary!!
Delicious dish
Thank you so much
Ugly????
Beauty is in the eyes of the beholder .
My eyes 👀 behold a delicious, beautiful meal !
😋😋😋😋😋😋😋😋
This looks perfect
That funny Brit accent where you swallow the double t in little, making it "li'ul" but you hyper-clarify the double t in butter, making it "buttttt-ah".
This could also make a tasty sandwich with a french bread with a nice crust.
Making this tonight!
Please enjoy it
@@ChefJackOvens My wife loved it as did I, Another winner!
Great dish and good taste test to seal in deliciousness.
Idk if Parmesan cheese is your favorite or if I just happen to watch your recipes that use Parmesan cheese. I love it but my husband hates it so I always end up substituting haha.
Well now I know what I'm making this weekend.
looks amazing bro🇫🇷
Thank you 🙏
If you remove the Worcestershire sauce , and change the parmigiano by Emmental or Comté, yes it's will be a French dish ^o^
Love IT
Jack, I make French Onion Soup, this is a great twist ❤👍🇬🇧
I know you’re loving the new hexclad, but the fact that you cooked mostly using stainless was something that I really liked about your channel. I moved away from Teflon pans a few years, so I actively found UA-camrs who would cook without it.
It’s the exact same process to what I’m doing now in a stainless steel pan.
@@ChefJackOvens Thanks for replying. What I'm getting at isn't really about whether I'll be able to cook the food you feature on the channel but just the fact that I liked that you didn't really use non-stick cookware. My opinion is probably in the very tiny minority and doesn't really matter, as it doesn't really have much to do with the actual end product (the food) and is unlikely to be a concern for 99.99% of your viewership. Since I have your attention I'll also say that I have enjoyed your cooking videos a lot over the last couple of years and I hope you continue to see great success with your channel.
@julianvickers thank you so much all your support over the past couple of years. It means a lot and great to have you here on the journey. I completely understand what you’re saying. I only just got the pans so have been taking them for a spin but it doesn’t mean that I won’t still use the stainless steel. 🙏
recently got myself one of thees verry happy with it but takes som getting 2 know it. Its seposed to limit the probability of the metal hurting the teflon but i think it is the production of teflon that may be the real problem.
Looks delicious!!
So good!
Another winner mate 👍👍
Apologies if this has already been answered somewhere, but what is that oil container/bottle please?
Perhaps this is slightly inappropriate, but the chef is definitely not ugly 😊 also I will try this dish, looks amazing and fairly simple to make
Must try this.
I'm going to bake this idea into a pie, yum
Love it! Keep feeding me and I'll keep feeding that algae rythym. 😎
"UGLY and delicious" i guess beauty really is in the eye of the beholder.
Hi, Jack! Always find your recipes easy to follow and they're tasty! So, thank you for uploading. :) does this recipe work for chicken thighs, at all?
I couldn't tell the difference between the ways of slicing the onion that you demonstrated. It went by a bit quick i think. Was it with vs against the grain?
Either or. If you go against the grain the strips will be longer and it’s better for caramelised onions
MORE GARLIC!!!!!
Recipes looks awesome sure the taste is great bistro
Ounces, please. Also, any French recipes NOT based on onion?? Hahah. Looks lovely.
Banging mate! 🔥
Thanks mate
Can this be made without the beef stock? My gf doesnt eat beef so wondering if chicken stock would suffice?
Chicken stock will work perfectly 👌
this man sitting here gaslighting me the whole time. looks amazing