Smothered (in a good way) Caramelized Onion Chicken
Here is how I made it:
6 onions sliced thinly (alot, I know, but crucial)- The best way to do this is to use a food processor. I know no one wants to make their food processor dirty but the thinner the onions the easier they will caramelize and the processor does this the best.
4-5 Tablespoons onion soup mix (my preferred brand is Knorr who now makes a no MSG version for only 5 shekel more that is still great and obviously healthier)
3-4 tablespoons olive or canola oil
1/4 -1/3 cup packed brown sugar
salt, pepper, garlic powder, paprika
8 chicken bottoms cut in half
Cover the chicken tightly with foil and bake at around 350 for an hour and a half AT LEAST. I find people just do not cook their chicken long enough. The longer you cook it covered the more tender the final product will be. No chicken of mine gets cooked for less than an hour and a half covered, sometimes I cook it up to 3 hours covered (that's usually when I forget that I have something in the oven). Uncover, drizzle on some maple syrup and bake for another 1/2 hour or so basting at least once with the juices.
And this, my new friends, is the picture of chicken heaven:
Your husbands can thank me later.