Caramelized Onion Dutch Oven Chicken – Learn With Experts

Caramelized Onion Dutch Oven Chicken – Learn With Experts : Perfect for fans of caramelized onion flavor, this dish for chicken is all about the dairy-less cream sauce! It may be served with mashed potatoes, roasted veggies, or steaming rice for a full dinner.

Thank you for reading this post, don't forget to subscribe!


Also Read : Baked Korean BBQ Chicken Thighs – Learn Like a Pro

Caramelized Onion Dutch Oven Chicken – Learn With Experts


  • 3 Tbsp avocado oilor more if needed*
  • 1 large yellow onionthinly sliced
  • 3 lbs bone-in skin-on chicken thighsabout 8 thighs
  • 1 tsp sea saltto taste
  • ½ tsp black pepperto taste
  • 4 cloves garlicminced
  • 1 cup full-fat canned coconut milk
  • 1.5 Tbsp balsamic vinegar
  • 1 Tbsp honey
  • Zest of 1 lemon
  • 1 sprig fresh thyme


  1. In a big pot, such a large Dutch oven, heat the avocado oil over medium-high heat. As long as it has a lid and a deep lip, a large skillet can also be used. Incorporate the chopped onions and lightly dust with sea salt. For about 10 to 15 minutes, or until the onion starts to turn a light brown, sauté it while stirring from time to time.
  2. Reduce the heat to medium-low or medium-high and sauté the onion for an additional 40 minutes or until it is extremely tender and has a deeper golden brown color. Add the minced garlic and simmer for a few minutes more, or until the garlic becomes aromatic. Reduce the heat, stir more often, or add extra oil if the onion starts to get too crispy or brown.
  3. This will keep the onion from burning. Take the chicken out of its package and put it on a big plate or chopping board while the onion caramelizes. Using paper towels, gently remove any remaining moisture from the chicken thighs. Add some sea salt and black pepper to it. As the onion cooks, let it sit at room temperature.
  4. Combine the canned coconut milk, honey, balsamic vinegar, and lemon zest in a small bowl or measuring cup. Store until you’re ready to utilize it. After the onion has caramelized, move it to a bowl and reserve it until use. Reposition the pot onto the burner. To brown the chicken, add extra avocado oil to the saucepan as needed.
  5. After a few minutes, raise the heat to medium-high and let the pot reheat. Skin-side down, arrange the chicken thighs in a single layer on the hot surface. Cook for 5 to 6 minutes, or until the skin is nicely crispy and golden brown. After three minutes, flip and continue cooking. Depending on the size of your pot, you might need to perform this in two batches.
  6. When all of the chicken is browned, add the sauce to the pot along with the caramelized onions. After placing a lid on the pot, simmer the chicken thighs over medium-low heat for 20 to 30 minutes, or until they are at least 180 degrees Fahrenheit inside. To measure the internal temperature of a thigh, insert a meat thermometer into its thickest region.
  7. Enjoy this caramelized onion chicken with your preferred side dishes!


*In order to brown the chicken, you might need to add extra avocado oil once the onion has caramelized.


Serving: 1Serving (of 8) – Calories: 383kcal – Carbohydrates: 6g – Protein: 28g – Fat: 27g – Saturated Fat: 9g – Polyunsaturated Fat: 4g – Monounsaturated Fat: 11g – Cholesterol: 276mg – Sodium: 469mg – Fiber: 1g – Sugar: 4g

Also Read : Thai-inspired Steak Curry – Learn Like a Pro


Q1. How long to caramelize onions in the oven ?
Set oven temperature to 350°F. Line a 9 x 13-inch casserole dish with cut onions. Combine salt, pepper, and olive oil by tossing. After an hour of baking, cover the pan with foil.
Q2. Why does it take so long to caramelize onions ?
Enough moisture must escape the pan for the cooking surface temperature to rise above 212 degrees before onions can begin to caramelize. That in itself takes some time, and even after it does, you have to keep swirling and scraping to allow the natural sugars in the onions to dissolve evenly.
Q3. Does adding sugar make onions caramelize faster ?
In case you need to caramelize onions rapidly, you can use sugar or a small amount of baking soda to accelerate the browning process by raising the pH level. However, onions don’t cook quickly per se. I would recommend using 1/4 tsp of baking soda for every pound of raw onions.
If you like this article about Caramelized Onion Dutch Oven Chicken – Learn With Experts, kindly share with your family and loved one.


Leave a Comment