A whole spatchcock chicken is roasted over a bed of deeply caramelised onions in a rich white wine, garlic and thyme sauce. Finished with bubbling Gruyère cheese, Ed Cudlipp’s Gallic twist on the classic roast is a comforting Sunday centrepiece.

Inspired by classic French onion soup, this recipe combines the flavours of slowly caramelised onions, savoury beef stock, white wine and melted cheese with a beautifully golden roast chicken. The onions are cooked gently until sweet and jammy, before being transformed into a rich sauce with garlic, fresh thyme, Dijon mustard and Worcestershire sauce.

A whole spatchcocked chicken is rubbed with olive oil, garlic and thyme butter generously stuffed beneath the skin, then roasted directly over the onions. As the chicken cooks, its roasting juices enrich the sauce underneath, while the skin becomes golden and crisp. The dish is finished with a generous scattering of Gruyère, grilled until melted, bubbling and golden. Served with buttery mashed potatoes; it's a delicious combination of two classic comfort foods.

Ed uses our Professional kitchen knives and kitchen scissors throughout the preparation of the dish and our 316 Series Frying Pan for the cook.

Spatchcock the chicken
1. Turn the chicken on to its front, breast side down with the legs facing towards you.
2. Using Robert Welch Signature Household Scissors or a sharp cook’s knife, cut straight through the ribs along one side of the backbone, from the tail to the neck. Do the same on the other side of the backbone, then remove the backbone.
3. Flip the bird over, then using the heel of your hand press down firmly until you hear a crack, to completely open the chicken.

Caramelise the onions
1. Peel the onions, halve them and slice into thin half-moons, approximately 3mm thick.
2. Heat 40g butter and 1 tbsp olive oil in our 316 Series Frying Pan over a medium heat.
3. Add the onions with a generous pinch of salt and stir to coat in the butter.
4. Reduce the heat to medium-low and cook gently for 35-45 minutes, stirring regularly, until the onions are deeply golden, soft and jammy.
5. If the onions begin to catch on the bottom of the pan, add a small splash of water and scrape up the caramelised pieces. Continue cooking until the onions have developed a rich, golden-brown colour.

Make the French onion sauce

1. Add the sliced garlic and thyme sprigs to the caramelised onions and cook for 1-2 minutes until fragrant.
2. Sprinkle over the plain flour and stir for another minute to coat the onions.
3. Pour in the white wine, scraping any caramelised pieces from the base of the pan.
4. Bring to a simmer and allow the wine to reduce by approximately half.
5. Add the beef stock, Worcestershire sauce, Dijon mustard and bay leaves.
6. Simmer gently for approximately 5 minutes, until the sauce has thickened slightly but remains loose. Season with salt and freshly ground black pepper.
7. Remove from the heat while you prepare the chicken.

Prepare and roast the chicken

1. Preheat the oven to 200°C fan.
2. Pat the spatchcocked chicken thoroughly dry with kitchen paper.
3. Mix the softened butter with the finely grated garlic, fresh thyme leaves, salt and black pepper.
4. Carefully loosen the skin over the chicken breasts and thighs, taking care not to tear it.
5. Spread the garlic and thyme butter evenly underneath the skin.
6. Rub the outside of the chicken with olive oil and season generously with salt and freshly ground black pepper.
7. Position the chicken directly on top of the French onion sauce, skin-side up, with the legs spread out so it lies flat.
8. Transfer to the oven and roast for approximately 45-10 minutes, depending on the size of the chicken, until the skin is deeply golden and crisp.
9. You can check that the chicken is cooked if the juices run clear. For the most reliable result, use a meat thermometer to check that the thickest part of the breast has reached 75°C, without touching the bone.
10. Check the onions occasionally during roasting. If the sauce begins to dry out, add a splash of stock or water around the edges of the pan.

Add the cheese and serve

1. Remove the cooked chicken from the oven and switch the oven to a high grill setting.
2. Scatter the coarsely grated Gruyère generously over the exposed caramelised onions and sauce surrounding the chicken, keeping most of the golden chicken skin uncovered.
3. Return the pan to the oven and grill for 2-4 minutes, watching carefully that it doesn't burn, until the cheese is completely melted, bubbling and golden in places.
4. Remove from the oven and allow the chicken to rest for approximately 10 minutes.
5. Carve the chicken into portions and serve with buttery mashed potatoes and a green salad on the side, spooning plenty of the cheesy caramelised onions and rich gravy over the chicken and mash.