The Viral Restaurant Chicken Parm Made Me Do It.

WOW GUYS this is a golden, cheesy, over-the-top crispy chicken parm, and it is so good!

This idea came into my life by way of Instagram – I found myself watching basically all the videos from Carbonara restaurant of their viral dish (chicken parmesan alla vodka) which is a saucy, bubbling skillet of mozzarella with vodka sauce that gets dramatically poured out over these huge crispy chicken cutlets.

And I was like, I need to try that. Pronto.

So I just did the full thing, right at home:

• Fried the chicken cutlets
• Made a quick little San Marzano tomato sauce
• Broiled that cheesy pan
• Poured it in very dramatic fashion over the top of the chicken.

Just IMAGINE IT. It’s crispy, molten cheesy, saucy… so incredibly good. Now imagine it with garlic bread and salad all together on the plate.

I used DeLallo San Marzano Style Crushed Tomatoes for the sauce and the whole thing was shockingly good. It’s so simple, but the quality of the tomatoes, the oil, shallots, salt? It’s sweet and salty and just sharp enough to be interesting, and I was just eating it straight.

We are in the middle of a kitchen remodel and I’ve already decided, this will be one of my first (if not THE first) meals I make in the new kitchen.

Step 1

In a Dutch oven or other large pot, melt 3 Tbsp. unsalted butter on the stovetop over medium heat. Add 1 Tbsp. vegetable oil and 3 lbs. Vidalia onions (about 4 medium), halved lengthwise, peeled, and thinly sliced, and cook until onions are softened, stirring occasionally, about 15 minutes. Add 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. freshly ground black pepper, and ½ tsp. granulated sugar. Continue to cook, stirring occasionally, until onions are deep brown, almost mahogany in color, and caramelized, reducing heat slightly if onions seem to be browning too quickly, 45 minutes to 1 hour more. (If the bottom of your pot begins to burn at any time during the cooking process, add 1–2 Tbsp. water and scrape the bottom, stirring in the browned bits.)

Do ahead: Caramelized onions can be prepared 1 week ahead; refrigerate in an airtight container or freeze for up to 6 months.

Step 2

Add 1½ cups dry white wine such as sauvignon blanc or pinot grigio and raise heat to high. Cook until almost all liquid has evaporated, 8–10 minutes.

Step 3

Tie 10 sprigs fresh thyme and 2 dried bay leaves into a bundle with twine. Add 6 cups Beef Bone Broth or store-bought low-sodium beef stock and herb bundle to pot with onions. Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened and flavorful, 20–30 minutes. Remove from heat and whisk in remaining 2 Tbsp. unsalted butter. Taste and adjust seasoning with additional kosher salt and freshly ground black pepper.

Do ahead: Soup can be made 3 days ahead; refrigerate in an airtight container or freeze for up to 6 months. Reheat over medium until steaming.

Step 4

To serve, position a rack in the upper third of the oven and heat the broiler to high. Cut two ½-inch baguette slices for every serving of soup. Place baguette slices on a rimmed baking sheet and toast in oven until crisp and dry but not browned, about 1 minute per side. Rub one side of each toast with the 1 garlic clove, cut in half lengthwise, and set aside.

Step 5

Place ramekins, crocks, or ovensafe bowls on a rimmed baking sheet, add ½ tsp. sherry, preferably Fino or Manzanilla, to the bottom of each, and ladle soup on top. Top each serving of soup with two garlic-rubbed toasts. Divide 4 oz. (about 1 cup) coarsely grated Gruyère cheese among the servings, covering the toasted bread slices and some of the soup. Carefully transfer baking sheet to oven and broil until cheese is melted and bubbling, 4–8 minutes. (Alternatively, if using regular soup bowls: Top each garlic-rubbed toast with some cheese and return to broiler to melt, about 2 minutes more. Divide sherry and soup among bowls, sprinkle with remaining cheese, and top each serving with two cheese toasts.)

Photo by Travis Rainey, Food styling by Leslie Raney Garetto

Editor’s note: This French onion soup recipe was first printed in February 2015; it has been updated to lengthen the cooking time for the onions. Head this way for more of our favorite soup recipes →