Craving French onion soup but needing a chicken dish instead, I decided to merge the flavors in a delightful meal that begins with caramelized onions and ends with beef consommé.
Start by searing 8 thinly sliced onions in a drizzle of avocado oil and 1/2 stick of butter over low heat. Generously salt and pepper the onions.
Slow cook for three hours, on low, before sweetening the onions with 1/2 cup of brown sugar and allowing it to cook slowly for an additional two hours. Once the onions are beautifully caramelized, remove them from the Ninja pot.
Now, in the same pot, sear your seasoned chicken breasts in some avocado oil, when seared, remove them and set aside. Combine in the pot: half of the caramelized onions, 3 tablespoons of fresh garlic, 1 cup of rice, a pinch of ground pepper, and a can of Beef Consommé.
Turn to the bake setting and let it go for 30 minutes at 350 degrees.