Made it and turned out really well. As Sam said, the key is caramelizing the onions. I used three large sweet onions and it took 55 minutes to caramelize; 30 minutes in the oven at 350; 90 seconds under the broiler to melt the cheese. Great recipe, thanks.
The only good thing that happened last year was a lot of TH-camrs gained a ton of new subscribers. One thing I hope to see after most of us get our vaccines is a TH-cam food challenge because there are a lot of amazing chefs on here and of course Sam is one of them. Maybe something similar to chopped but don't eliminate people in the first round but let everyone make all three courses and then maybe TH-cam food critiques can then judge according. Maybe have 5 different episodes where the first four episodes each have four different chefs and then the winner of each episode competes in a championship final match in the fifth episode. I think Sam makes amazing looking food and he would definitely be a force to be reckoned with but then again there are a lot of other really talented people that might give him a run for his money! It would be a great way to cross promote different peoples channels and it would be watched by a ton people who want to see their favorite TH-cam chef win a challenge.
I watched this yesterday and made it for dinner last night with a couple tweaks. I used my homemade garlic wine, swapped out chicken for ribeye steak and served it over thick toasted bread. Amazing! Thank you Sam for the inspiration.
Sam, I made this recently and it was AMAZING!!! My husband, dad, and brother LOVED it! Thank you so much for all of your wonderful videos. I have only recently discovered you and I am going WAY back to see everything. You and your sons are awesome!
I've been cooking this for a while now. Try reducing the sauce for 20 minutes before you add the chicken. It thickens and darkens the sauce so much more. I like to serve my with a little green onion on top. Mashed potatoes with that gravy is awesome!
Sam and the guys, please do not worry about offending anyone. I can watch cooking shows everywhere on TH-cam, but I love this show because you are really cooking, making mistakes, and some of the best food around. Keep being you!
Just made this tonight, added a little Worcestershire sauce to the soup, added some depth. Served it with some broil-toasted garlic sourdough, sliced and drizzled with olive oil to dip. Great dish!
"Uh-oh." "What? What's the matter?" "You spilled the salt! That's what's the matter. Spilling the salt is very bad luck! We're driving across a country the last thing we need is bad luck"
I make something like this - I do the onions and garlic in butter and oil, then I add a can of beef broth and a can of French onion soup, some black pepper and majoram, simmer for 10 min, then I add boneless skinless chicken thighs and bake them. I serve it with mashed potatoes. This with the cheese looks amazing!
Hello from Denver. I made this today and I agree, the dish was excellent I did substitute thighs for breasts and added jalapeños to give it a kick. I will be making it again
I just made this with thighs because that's what came out of my freezer and I have to tell you... Holy s**t!! We both thought it was amazing!! Definitely going to take it to a larger scale for the kids and grandkids very soon. Thanks Sam you haven't let me down yet!
Sam I cooked this tonight! It was off the hook good. Thank you for all the inspiration! I have never enjoyed cooking till I started following you. BTW my wife is thanking you.. I hope she thanks me later!!
Just wanted to say that during the ice storm, being outta power for 11 days, we bought a grill (after sandwiches and fast food became nearly intolerable) and made your stuffed burgers (twice) and your flattened garlic butter chicken. You saved us from boring food, love you guys more than you know.
I love it when you really cook. Triple bacon cheeseburgers with special hot pepper sauce and fried onion rings are great, but teaching a staple, reusable dish like this ...perfect.
AMAZING!!! I've made French onion soup a few times and last night, we had chicken thighs defrosting. Didn't know what to do so I thought, "What if we put the chicken in the soup?!" Then I remembered this episode!!!! I simmered everything for 30 min instead of the oven and it came out so tender and delicious..... paired the soup with red beans and rice! So effffing delicious 😋
Oh yum, I'm drooling! Just a thought, after this is out of the oven, how bout slicing the chicken with the melted cheese really thin and pile it on some rye bread with those onions like a patty melt?
Hi Sam and crew! I’m one of those “I don’t like onions” people. Mostly I just don’t like them raw. But my husband saw this show (he’s the one who turned me on to you) and wanted it. So, being the good wife that I am, 😋 I decided to make it for him. Oh. My. Gosh! Neither of us could get over how amazing this is! So, now I have to give onions more of a chance in my cooking. Thank you!
I had you pinned as a bbq channel and, living in the UK, we don’t get the weather for outside cooking and eating IMO. This idea is genius and righteous. Thanks.
Made the soup with Cornish Hen, nice idea for something different. We liked the plain Onion Soup as well. Thanks for sparking ideas for new dishes in our kitchen.
I made the Jambalaya the other day and it was fantastic. Normally I only just watch the show for entertainment, but thought the Jambalaya looked good and it was. Now I am definitely going to be cooking up the French Onion Soup Chicken Skillet.
No he's not. What type of chicken? French Onion Soup chicken. French onion is not a thing and means nothing. French Onion Soup is a thing and French Onion Soup Chicken describes the flavor and texture of the dish.
Made tonight......absolutely delicious. My husband has a suggestion to add cashews at the end of cooking time, the french onion flavor reminds him of cashew chicken.
I made this last night for myself and the kids. Super easy and the flavors were great. Next time I will fillet the chicken breast though so more of the flavor can get inside. Maybe even some boneless skinless chicken thighs. I will for sure put this on the rotation.
Making this!!! That looks amazing! I’m serving mine on top of a thick piece of garlic bread with spoonfuls of that sauce and the bread can soak it up. Yum
In the beginning it was "throw some Gruyere cheese on top" which I said to self, "ok, that's different ". But it ended up being Swiss. 🤔 which I believe is a staple in French onion soup along with bread. 🤷♀️ looks fantastic! Will make soon. Thanks Sam!
Made this tonight with chicken thighs, skin on, instead of breasts. I also used bourbon instead of wine and a irish whiskey cheddar instead of swiss. It was awesome. My family loved it. Cool idea. Thanks for the recipe!
Sam, I love your French onion recipe. I've been cooking french onion soup for 25 years perfecting it over the years. Instead of soy, use Worcestershire. I promise you, better result. I also use beef broth and one can or the equivalent of one can of chicken broth as well. Mine is the best in the world. I'm going to try this recipe with breaded chicken as well to see if that makes it better.
Would love if you could make a video about baking something that is gluten free. Could show the changes to your recipe that you would have to make, the difficulty and the taste difference. As someone with Celiac Disease, that would be awesome!
Sam, try pizza dough made from plain Greek yogurt and self rising flour. 1 large tub yogurt and about 2 1/2 cups flower (add more if needed) makes 2 12in pizza’s. No rise time needed. Does it when cooking. I cook mine in iron skillet on the wood pellet grill 350 for 20 min or until crust is crisp. Use oil or it sticks.
I have a suggestion for another video ! OK so, i was thinking... A fried chicken fillet, with your own sauces and toppings, WITH, a Beef patty on top, or like a smash burger. So like a double burger. Would be AMAZING !
Yeah, the recipe changed. He also said chicken broth in the intro along with the gruyere, and that swapped to beef broth and Swiss. Which, of course, beef broth in French onion, but you really need either a gruyere or a smoked gouda on top.
Try the soup with chicken broth instead of beef and add cream and spinach. And instead of breast, try boneless thigh. Add the cheese, any cheese and broil. I do another version where I sauté bone in thighs in butter and olive oil, add tons of onion over it, add a little white wine or dry sherry and cook covered until chicken is very tender, at the end I add a little more wine. serve over white rice.
@SamTheCookingGuy, I made this tonight for my kids...and it's gone! They wolfed it down before they even got to the kitchen table. Absolutely delicious! Fabulous! Easy to make! Chicken cooked perfectly...juicy on the inside, cheesy on the top, and crispy around the sides! Luckily, I made extra for leftovers...😎🇺🇸 Thanks for the great videos!
Another delicious easy meal to make. I want to see Sam do the camera and Max do the cooking . Very entertaining to hear the back and forth comments. Thanks again for the recipe.
sam u did it again! just made this, did not know onions could be soooo sweeetttt!!! I did a few variations, I cut the chicken breast up in to smaller peace's, and added aduli sausage, I pretty much cooked the chicken and the sausage when I browned the chicken. my oven time was much less, and at the end? I added two types of cheeses, jack and mild cheddar! yummy! yummy! ♥✌😂
This is a really great dish, made it and loved it, try a shot of cognac in the onion soup before putting the chicken back in, adds a great extra taste.
I was making hungarian liver stew today, while thinking about this video, how different but similar cooking of each nations can be across Europe. For reference, the 'Hungarian liver stew' is as easy as it gets: sweat 2 big white onions, roughly chopped on some oil (or lard, I like oil more) and add some salt, on high heat. When they lost their tang and are almost translucent and start to adhere to the bottom of the pot turn the heat to middle, add 2 tablespoons of paprika powder and 1.5 tablespoons of paprika paste, mix well till you can smell the paprika cooking, add some oil if it looks dry - then add the roughly chopped liver and stir everything around, till you see them all covered in red paste and onion - now I like to turn the heat up, just to get a good sear on the outside of the liver. You may want to add some more salt, and a healthy amount of pepper and chilli flakes, to help the liver sear. This may take 5-15 mintues or more, with tossing them every 2-3 minutes depending on the amount of liver you're searing, you're gonna hear and see it, if they start to look like they'd like to jump out of the pot and have almost a crust on the outside, you're almost there.. Then you add about 2 cups or 500mL water (occasionally more or less, make sure the water is above the liver about 1 fingers) and another big pinch of salt, 1 tablespoon of paprika paste and 2 pinch of pepper! Put the lid on half and wait for it to simmer at about 3/4 of the heat, stirring it every 8-10 minutes. After 30-45 minutes (maybe an hour) depending on the heat and the water you added, the broth should be thickening, so you're good to take it off the heat, wait 5 minutes till it settles, then you're good to eat! I usually serve it with some dilled pickles and bread or rice and vegetables.
Hi Sam. My husband is ‘so so’ about chicken but we had a surfeit of sliced onions after a debacle of a community breakfast and this seemed like a good recipe to try. He did the hard part of the recipe (har har) and caramelised the onions, catching them at the last minute, leaving me to spend quite some time cleaning a normally very easy Analon frypan. However, I took over the rest and although the chicken breasts must have been on steroids they were that big, the rest is history. His comment, at the end of the meal was “that was the best chicken dish I have EVER had. You’ve got to tell Sam!” There is still half my chicken breast in the fridge waiting for me to snack on but I did agree - so moist, so full of flavour and the onions didn’t taste like onions. Wow, keep it up Sam. We eat well here in Oz but always like to see what you’re up to. Barbara
"The family? The group? The channel?" - The Samily.
Yes
I guess it means no more chickie titties for Max?
The stove? The oven? The grill? The food fuck?
Lol exactly what I said Samily
first thing i heard in the vid scrolling thru comments lmao
Made it and turned out really well. As Sam said, the key is caramelizing the onions. I used three large sweet onions and it took 55 minutes to caramelize; 30 minutes in the oven at 350; 90 seconds under the broiler to melt the cheese. Great recipe, thanks.
Glad we were able to track this channel down, great content!
Don't deport Sam.
/s
The only good thing that happened last year was a lot of TH-camrs gained a ton of new subscribers. One thing I hope to see after most of us get our vaccines is a TH-cam food challenge because there are a lot of amazing chefs on here and of course Sam is one of them. Maybe something similar to chopped but don't eliminate people in the first round but let everyone make all three courses and then maybe TH-cam food critiques can then judge according. Maybe have 5 different episodes where the first four episodes each have four different chefs and then the winner of each episode competes in a championship final match in the fifth episode. I think Sam makes amazing looking food and he would definitely be a force to be reckoned with but then again there are a lot of other really talented people that might give him a run for his money! It would be a great way to cross promote different peoples channels and it would be watched by a ton people who want to see their favorite TH-cam chef win a challenge.
It was the french frie pizza that i found from u?
werent you watchin ufc 259 on crackstreams last saturday?
I’ve been pot roasting chicken and bone-in pork chops in Onion soup for over 40 years. My Mom taught me about it. Everyone who eats it loves it!
Your personality is what sets you apart from the six million other foodie channels. Don’t let Max change that.
Exactly
The banter works!
@@melaniemichels350 totally agree!
A very high likability factor!
I watched this yesterday and made it for dinner last night with a couple tweaks. I used my homemade garlic wine, swapped out chicken for ribeye steak and served it over thick toasted bread. Amazing! Thank you Sam for the inspiration.
You are right! I love It and I want to propose it here in ITALY. ☺️🇮🇹😋
A lot of people cry when they cut onions.
The trick is not to form an emotional bond.
but it is sad....
Yeah I figured that out after I cut up my first girlfriend.
Same could be applied to dogs!
Lol
Hi Guys!
Please check my small cooking channel and if you like give your support :)
For the MINI MILK COOKIES Recipe check my channel
Thank you.....
French Onion Chicken Skillet topped with Emmenthal cheese is my call. Looking forward to trying it.
This with a side of mashed potatos would be so heavenly
Or rice 🍚
ON TOP......of garlic mashed potatoes!! Yeah!
Hi Guys!
Please check my small cooking channel and if you like give your support :)
For the MINI MILK COOKIES Recipe check my channel
Thank you.....
Definitely mash potatoes!
@@mymethodofcooking4257 Pretty low advertising on Sam's channel. Hard Pass!
Sam, I made this recently and it was AMAZING!!! My husband, dad, and brother LOVED it! Thank you so much for all of your wonderful videos. I have only recently discovered you and I am going WAY back to see everything. You and your sons are awesome!
Yes, French Onion soup chicken , is fine. It looks fantastic. I hope I don’t forget to try it. This week sometime. Thanks.
Sam: “Here’s how this goes”
Max: “We dump soup all over chicken”😂
That had me laughing so hard for some reason
That’s what we call, dinner...
I've been cooking this for a while now. Try reducing the sauce for 20 minutes before you add the chicken. It thickens and darkens the sauce so much more. I like to serve my with a little green onion on top. Mashed potatoes with that gravy is awesome!
"I'll have the soup chicken"
😂 😂
It's French Onion Soup Style chicken. French Onion Chicken is meaningless. French Onion doesn't mean anything.
I know he needs some more chicken... With all that soup Lol.
Chance is right “French onion Chicken skillet “ is the better name.
Max
Details...
@@Jacks.Kitchen Max said it, not Chance
It's French Onion Soup Style chicken. French Onion Chicken is meaningless. French Onion doesn't mean anything.
@@tony_fanta Therefore: It's French Onion Soup Style chicken. French Onion Chicken is meaningless. French Onion doesn't mean anything.
I challenge you to recreate some obscure recipes from other decades, like the 50's, 60's 70's etc.
I second this
Glen and friends has you covered.
So basically jello?
Knuckles of Pamona with sweatsock sauce
Have you not seen the steak Diane he did?
Sam and the guys, please do not worry about offending anyone. I can watch cooking shows everywhere on TH-cam, but I love this show because you are really cooking, making mistakes, and some of the best food around. Keep being you!
Absolutely amazing! On the dinner menu for this week! Thanks Sam!!
Hi Guys!
Please check my small cooking channel and if you like give your support :)
For the MINI MILK COOKIES Recipe check my channel
Thank you.....
@@mymethodofcooking4257 not a chance
@@budzilla6168 it's ok :)
Just made this tonight, added a little Worcestershire sauce to the soup, added some depth. Served it with some broil-toasted garlic sourdough, sliced and drizzled with olive oil to dip. Great dish!
Sam has single handedly got me into cooking daily
same here
Holy Smoly!!! Just made this tonight, insanely good. Crazy good, so much flavor. Best meal we’ve had in a while. Did I say it was good? My oh my!
"Excuse me, what's the soup de jour?"
"It's the soup of the day"
"Mmmm that sounds good"
Hi Guys!
Please check my small cooking channel and if you like give your support :)
For the MINI MILK COOKIES Recipe check my channel
Thank you
"Uh-oh."
"What? What's the matter?"
"You spilled the salt! That's what's the matter. Spilling the salt is very bad luck! We're driving across a country the last thing we need is bad luck"
I always heard that in the opposite order - I think it was a Steve Martin joke way back when he did standup in stadiums, but I could be wrong.
It's soup DU jour.
@@HansDelbruck53 That is correct.
I make something like this - I do the onions and garlic in butter and oil, then I add a can of beef broth and a can of French onion soup, some black pepper and majoram, simmer for 10 min, then I add boneless skinless chicken thighs and bake them. I serve it with mashed potatoes. This with the cheese looks amazing!
This looks to DIE for!! Gonna have to try this one out!!
What day and time? And what's your address?😋
Make room for me
I just made it came out awesome! My family said it was one of the best meals I have made in a long time.
Hello from Denver. I made this today and I agree, the dish was excellent I did substitute thighs for breasts and added jalapeños to give it a kick. I will be making it again
I just made this with thighs because that's what came out of my freezer and I have to tell you... Holy s**t!! We both thought it was amazing!! Definitely going to take it to a larger scale for the kids and grandkids very soon. Thanks Sam you haven't let me down yet!
Love the positivity in your clips Sam! Always a good watch 👍
I made this and put the chicken on a bed of cooked thin spaghetti before putting in under the broiler. Fantastic! Thanks Sam!
Chance is Eddy Haskel , " Those onions look good to me , Sir!"
Most won’t get that reference these days but I’m in! Chance is Eddy Haskel and Max is Dennis the Menace. Sam is the Fonz!
🤣😂🤣😂😂🤣
@@trucon782 That's awesome!
And Max is Lumpy. Sam is Wally. "Hey Wally, tell your kid brother to stop calling me Lumpy." "Sure...hey Beav, stop callin' Lumpy Lumpy..."
Never knew I had a cousin Eddy..please get in touch x
Sam I cooked this tonight! It was off the hook good. Thank you for all the inspiration! I have never enjoyed cooking till I started following you.
BTW my wife is thanking you.. I hope she thanks me later!!
Sam is awesome and this channel is one of my top five favorite's of all time here on TH-cam.
I make this in my cast iron skillet religiously for my family. It’s definitely one of our favorite dishes.
I was promised gruyere and you bait and switch me with the Swiss? How ya gonna do us like that Sam!!
Gruyere cheese is a fancy swiss cheese...
Yeah, I am using gruyere on mine!
Fancy and so much more flavorful. I was like he said gruyre and was disappointed that he didn't use it.
Gruyère is definitely from Switzerland 🇨🇭.
You are right, he used Emmental cheese not Gruyere.
Just wanted to say that during the ice storm, being outta power for 11 days, we bought a grill (after sandwiches and fast food became nearly intolerable) and made your stuffed burgers (twice) and your flattened garlic butter chicken. You saved us from boring food, love you guys more than you know.
For sure trying this it looks great! Did I miss where the gruyere cheese was used?
He bait & switched us with swiss.
I love it when you really cook. Triple bacon cheeseburgers with special hot pepper sauce and fried onion rings are great, but teaching a staple, reusable dish like this ...perfect.
If I was actually part of the family, I should have a bite of everything your making.
AMAZING!!! I've made French onion soup a few times and last night, we had chicken thighs defrosting. Didn't know what to do so I thought, "What if we put the chicken in the soup?!" Then I remembered this episode!!!!
I simmered everything for 30 min instead of the oven and it came out so tender and delicious..... paired the soup with red beans and rice! So effffing delicious 😋
Oh yum, I'm drooling! Just a thought, after this is out of the oven, how bout slicing the chicken with the melted cheese really thin and pile it on some rye bread with those onions like a patty melt?
Hi Sam and crew! I’m one of those “I don’t like onions” people. Mostly I just don’t like them raw. But my husband saw this show (he’s the one who turned me on to you) and wanted it. So, being the good wife that I am, 😋 I decided to make it for him. Oh. My. Gosh! Neither of us could get over how amazing this is! So, now I have to give onions more of a chance in my cooking. Thank you!
Soooo if he puts thyme on it after already having put some in it, would that be Thyme after Thyme?
Good one 😂
Sam, I watch you and Gordon Ramsey (sometimes), you are twice the cook and have ten times the personality!!! Keep on cooking brother!!!
I need that skillet in my life! What brand is it?
It’s a clean one.
Kinda looks like this from Legend Cookware www.amazon.com/Stainless-14-Piece-Cookware-Professional-Induction/dp/B08KGS4YGG
I had you pinned as a bbq channel and, living in the UK, we don’t get the weather for outside cooking and eating IMO. This idea is genius and righteous. Thanks.
The notification bell is literally the only thing I’m banging in the last 20 years
Lmaooo
Made the soup with Cornish Hen, nice idea for something different. We liked the plain Onion Soup as well. Thanks for sparking ideas for new dishes in our kitchen.
Also onions are the toghest vegetable ever! Only they fight back when cut! True story! Wonder how Sam defeated them.
I have learned so much in a few weeks! FYI, the potato ricer to make your mashed potatoes is life altering. We just finished it.
I either want some bread or some pasta to go with that delicious sauce.
Mashed potatoes!!! All that gravy on buttery mash pots! Holy mackerel!
100% needs a baguette.
I made the Jambalaya the other day and it was fantastic. Normally I only just watch the show for entertainment, but thought the Jambalaya looked good and it was. Now I am definitely going to be cooking up the French Onion Soup Chicken Skillet.
Who loves to eat French onion chicken skillet here.
I like to eat a French Onion Soup Style Chicken Bowl.
Just made this. But I used vermouth. It was incredible. Just added some snap peas, on the side. Brilliant video.
"Couple Tablespoons" = 1/2 cup
The chicken looks so good!!😍
I'm always on team Sam, however have to reluctantly admit Chance is right about the name here.
Max
No he's not. What type of chicken? French Onion Soup chicken. French onion is not a thing and means nothing. French Onion Soup is a thing and French Onion Soup Chicken describes the flavor and texture of the dish.
Made tonight......absolutely delicious. My husband has a suggestion to add cashews at the end of cooking time, the french onion flavor reminds him of cashew chicken.
Do a shot every time Sam says “gorgeous.”
👏👏👏👏☺️
Bye ⚰️
Just made it, added half a packet of onion soup mix after the broth. Really good!
Dang that was beautiful, and I could taste it
Yum. Made the original French Onion Soup and it was phenomenal. Adding chicken is genius!
"more important than cooking the chicken"
>Salmonella has entered the chat
😂
@@drewcarfrae808 errr tut try TG
I made this yesterday for dinner-my family loved it! The chicken was so juicy.
I feel like some type of a biscuit or bread would have been perfect with his dish and some mashed potatoes on the side
I totally agree mashed potato with some of that onion soup on it..... OMG I WANT IT NOW!!!!!!
I made this last night for myself and the kids. Super easy and the flavors were great. Next time I will fillet the chicken breast though so more of the flavor can get inside. Maybe even some boneless skinless chicken thighs. I will for sure put this on the rotation.
Oh man does this have a keto lovers dreams all over it! Hot damn😉
Making this!!! That looks amazing! I’m serving mine on top of a thick piece of garlic bread with spoonfuls of that sauce and the bread can soak it up. Yum
Gotdang smothered chicken and cheese. This was every other day in the hood. 😆
That’s awesome. Southeast, any chance? My money’s on this being an original Louisiana Hood Recipe.
In the beginning it was "throw some Gruyere cheese on top" which I said to self, "ok, that's different ". But it ended up being Swiss. 🤔 which I believe is a staple in French onion soup along with bread. 🤷♀️ looks fantastic! Will make soon. Thanks Sam!
Sam needs to do a show where he invites guest to his backyard and cook with him.
Hello Sam and the crew, I made this today. It was excellent even though I used chicken thighs
Thanks for the recipe
Someone: talking about onions
My head: ÓÑÓ ÓÑÓ ÓÑÓ🗿🗿🗿
Made this tonight with chicken thighs, skin on, instead of breasts. I also used bourbon instead of wine and a irish whiskey cheddar instead of swiss. It was awesome. My family loved it. Cool idea. Thanks for the recipe!
"...melty gruyere cheese on TOPPPPP !!!..."
Not so much...
I am disappoint.
Made the French onion chicken skillet tonight. Absolutely amazing! Thank you!
“French onion soup” Chicken is correct. FOS is the descriptor of the chicken breast flavor. If I ordered a “skillet” dish I def wouldn’t picture this!
Absolutely the best thing I ever made!! Thx Samily!!!! Love u guys!
The thing goes off to the oven...
Me: thank Zeus he didn't put soy sauce in French onion soup
Next scene...
Sam: $*^# I forgot the soy sauce!
😬😬😬
I am now up to 90 of your videos - watching every chance I get - funny, entertaining and informative.
Why not let Max say “That’s what she said.”? Screw the haters!
Sam, I love your French onion recipe. I've been cooking french onion soup for 25 years perfecting it over the years. Instead of soy, use Worcestershire. I promise you, better result. I also use beef broth and one can or the equivalent of one can of chicken broth as well. Mine is the best in the world. I'm going to try this recipe with breaded chicken as well to see if that makes it better.
I gotta go with Chance on this one.
Would love if you could make a video about baking something that is gluten free. Could show the changes to your recipe that you would have to make, the difficulty and the taste difference. As someone with Celiac Disease, that would be awesome!
I usually agree with Sam, but Max is right on this one.
Sam, try pizza dough made from plain Greek yogurt and self rising flour. 1 large tub yogurt and about 2 1/2 cups flower (add more if needed) makes 2 12in pizza’s. No rise time needed. Does it when cooking. I cook mine in iron skillet on the wood pellet grill 350 for 20 min or until crust is crisp. Use oil or it sticks.
For the record, I believe max was right about the name
I have a suggestion for another video !
OK so, i was thinking... A fried chicken fillet, with your own sauces and toppings, WITH, a Beef patty on top, or like a smash burger. So like a double burger.
Would be AMAZING !
What a let down, talks up the gruyere cheese (my fave), then slaps Swiss cheese on it.
Hi Guys!
Please check my small cooking channel and if you like give your support :)
For the MINI MILK COOKIES Recipe check my channel
Thank you
Yeah, the recipe changed. He also said chicken broth in the intro along with the gruyere, and that swapped to beef broth and Swiss. Which, of course, beef broth in French onion, but you really need either a gruyere or a smoked gouda on top.
Gruyere is a Swiss cheese.
Try the soup with chicken broth instead of beef and add cream and spinach. And instead of breast, try boneless thigh. Add the cheese, any cheese and broil. I do another version where I sauté bone in thighs in butter and olive oil, add tons of onion over it, add a little white wine or dry sherry and cook covered until chicken is very tender, at the end I add a little more wine. serve over white rice.
"That's a dap " didn't get the joke?
He used flour to dry it up. I’m guessing max meant the opposite of wap. ?
Worked out great. Made it for Sunday Funday and it was completely eaten.
@SamTheCookingGuy, I made this tonight for my kids...and it's gone! They wolfed it down before they even got to the kitchen table. Absolutely delicious! Fabulous! Easy to make! Chicken cooked perfectly...juicy on the inside, cheesy on the top, and crispy around the sides! Luckily, I made extra for leftovers...😎🇺🇸 Thanks for the great videos!
Made this last week and it is amazing!! This one is going into regular meal rotation. It also reheats delightfully. Thanks Sam!!!
Another delicious easy meal to make. I want to see Sam do the camera and Max do the cooking . Very entertaining to hear the back and forth comments. Thanks again for the recipe.
As a french i confirm it’s not gorgeorious it’s magnifique ! Keep up the good work !
je me suis étouffé quand j'ai entendu ''gorgeoruuuuueee'' lolll
sam u did it again! just made this, did not know onions could be soooo sweeetttt!!! I did a few variations, I cut the chicken breast up in to smaller peace's, and added aduli sausage, I pretty much cooked the chicken and the sausage when I browned the chicken. my oven time was much less, and at the end? I added two types of cheeses, jack and mild cheddar! yummy! yummy! ♥✌😂
This is a really great dish, made it and loved it, try a shot of cognac in the onion soup before putting the chicken back in, adds a great extra taste.
And you still have the soup to eat later Sam. Good stuff buddy, love it 😎💥👍
I served over egg noodles. Awesome. Midway through dinner I added a bit of sour cream and it was phenomenal.
Made this for dinner this evening. Came out amazing
I was making hungarian liver stew today, while thinking about this video, how different but similar cooking of each nations can be across Europe.
For reference, the 'Hungarian liver stew' is as easy as it gets: sweat 2 big white onions, roughly chopped on some oil (or lard, I like oil more) and add some salt, on high heat. When they lost their tang and are almost translucent and start to adhere to the bottom of the pot turn the heat to middle, add 2 tablespoons of paprika powder and 1.5 tablespoons of paprika paste, mix well till you can smell the paprika cooking, add some oil if it looks dry - then add the roughly chopped liver and stir everything around, till you see them all covered in red paste and onion - now I like to turn the heat up, just to get a good sear on the outside of the liver. You may want to add some more salt, and a healthy amount of pepper and chilli flakes, to help the liver sear. This may take 5-15 mintues or more, with tossing them every 2-3 minutes depending on the amount of liver you're searing, you're gonna hear and see it, if they start to look like they'd like to jump out of the pot and have almost a crust on the outside, you're almost there.. Then you add about 2 cups or 500mL water (occasionally more or less, make sure the water is above the liver about 1 fingers) and another big pinch of salt, 1 tablespoon of paprika paste and 2 pinch of pepper! Put the lid on half and wait for it to simmer at about 3/4 of the heat, stirring it every 8-10 minutes.
After 30-45 minutes (maybe an hour) depending on the heat and the water you added, the broth should be thickening, so you're good to take it off the heat, wait 5 minutes till it settles, then you're good to eat!
I usually serve it with some dilled pickles and bread or rice and vegetables.
This is on our favorite menu now having made it 3 times. Thanks
Hi Sam. My husband is ‘so so’ about chicken but we had a surfeit of sliced onions after a debacle of a community breakfast and this seemed like a good recipe to try. He did the hard part of the recipe (har har) and caramelised the onions, catching them at the last minute, leaving me to spend quite some time cleaning a normally very easy Analon frypan. However, I took over the rest and although the chicken breasts must have been on steroids they were that big, the rest is history. His comment, at the end of the meal was “that was the best chicken dish I have EVER had. You’ve got to tell Sam!” There is still half my chicken breast in the fridge waiting for me to snack on but I did agree - so moist, so full of flavour and the onions didn’t taste like onions. Wow, keep it up Sam. We eat well here in Oz but always like to see what you’re up to. Barbara