{"id":4596,"date":"2011-04-24T21:34:05","date_gmt":"2011-04-25T03:34:05","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=4596"},"modified":"2011-04-24T21:34:05","modified_gmt":"2011-04-25T03:34:05","slug":"french-onion-chicken","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2011\/04\/24\/french-onion-chicken\/","title":{"rendered":"French Onion Chicken"},"content":{"rendered":"

We ate this for dinner Friday night. \u00a0I wish I’d had this recipe a few weeks ago when it was still chilly. \u00a0This is really more of a cool weather meal, and it definitely qualifies as comfort food. \u00a0Despite the warm weather we’ve had this past week, this was still a wonderful dinner and I will be making it again.<\/p>\n

I did everything but bake it in the morning and kept it in the fridge until dinnertime. \u00a0That meant I could sit with my husband, a glass of wine and some good cheese and crackers while it baked instead of cleaning up dishes.<\/p>\n

Kate sent me the link to this recipe from The Kitchn<\/a> (Apartment Therapy’s food blog). \u00a0I don’t currently subscribe to the blog, but she’s shown me so many great recipes from it that I might just have to break down and add it to my reader. \u00a0Here is link to the blog and the recipe<\/a>. \u00a0I’m being lazy with the blogging tonight and not retyping or reposting the recipe here. \u00a0I am tired, and I need to go to bed.<\/p>\n

The only thing I changed was to use emmental swiss instead of gruyere. \u00a0The smallest block of gruyere at my grocery store was $15. \u00a0I just couldn’t justify spending that much on cheese. \u00a0The swiss was lovely. \u00a0I got quite excited when it started bubbling away under the broiler. \u00a0There is something magical about cheese in that state. \u00a0Yes, magical.<\/p>\n

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Serve this with lots of good crusty bread. \u00a0You do not want to waste any of the yummy juices. \u00a0Enjoy.<\/p>\n

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