Toward the end of my advertising career, I traveled for a client meeting to a nondescript nowhere city in the Midwest. I was forced to endure an awkward coworker/client dinner at a steakhouse, where I witnessed a coworker request “French Onion Soup…..but I don’t want the onions. Can you strain those out, and just give me the broth?” I’ll always remember it as the moment when I decided to quit my job and go to culinary school.
I’m bringing ALL OF THE ONIONS to this fall’s tailgates. In fact, I’m getting rid of the broth from the soup altogether, and just making a French Onion Chicken Sandwich.
My in-laws are Michigan Football tailgating professionals, and my father-in-law always mans the grill. He doesn’t stick to just basic burgers and hot dogs – he’s also been known to grill up gyros, or throw a wok on the grill and be a one man stir fry machine. And yes, we even got him a chef’s hat:
That “we can make anything!” tailgating spirit inspired me to create this sandwich, which in turn was inspired by the interaction that finally sent me over the edge and made me change career paths. Double inspiration!
It’s a little something different, but it’s actually no more complicated than making grilled chicken sandwiches. The onions can be caramelized up to three days in advance and just kept in the fridge until the party starts, when you can gently reheat them in either a microwave or a small pan on the grill. Grill up your chicken, then top it with Swiss cheese and the onions for hearty french onion chicken sandwiches that taste like soup!