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French Onion Chicken (vegan)

This is one of the most delicious and rich dishes! All made in pan pan. A perfect hearty dish to impress the ones you love. This dish pairs well with mashed potatoes.

(Makes 2 large servings. If using smaller cutlets, like Gardein, enough to make 3-4 servings)


2 Large Vegan Chicken Cutlets (we used all vegetarian inc.)

3 onions, sliced

5 tbsp vegan butter

1 tbsp liquid aminos

2 tbsp flour

2 tsp pepper

1/2-3/4 cup of freshly chopped flat leaf parsley

Roughly 2 cup of beef-less broth, we used Oceans Halo No Beef Broth

4 slices of Vegan Smoked Gouda

Vegan Shredded Parmesan for serving, we used Follow Your Heart

Vegetable Oil


Add a little oil to a medium large cast iron (oven friendly pan)

Heat to medium high

Add in your cutlets

Cook on each side until golden, roughly 3-4 minutes each side

Add in 2 tbsp butter

Cook cutlets in butter for 2-3 minutes

Remove cutlets, keeping melted butter in pan

Add your sliced onions to pan

Turn heat down to medium

Saute your onions, turning often until golden

It will take time and patience, roughly 30-40 minutes at a low-medium heat

Preheat oven to 425

Once onions are golden and caramelized add in 2 tbsp of butter and 1 tbsp of liquid aminos

Stir in 1/3 cup of your parsley

Once butter has melted sprinkle in your flour

Whisk until thickened

Slowly stir in your beef-less broth, 1/2 cup at a time

Continue to cook stirring often until it becomes a really thick soup/sauce consistency

Add in your pepper

Season with salt

Return your cutlets to the sauce

Place your cheese slices on top to cover each cutlet

Sprinkle with half your remaining parsley

Place pan into oven

Cook until cheese is melted and liquid is thick and bubbly

Roughly 20 minutes

Last 3-5 minutes place under broiler

Remove from oven

Garnish with parmesan and remaining parsley

Serve and enjoy!


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