Moist and tender chicken braised in a french onion soup like sauce and topped with plenty of melted cheese.
3 tablespoons butter
2 pounds onions, sliced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
2 tablespoons flour
2 cups beef broth or chicken broth
1 tablespoon olive oil
1 pound chicken breasts or thighs (optionally boneless and skinless)
salt and pepper to taste
1 tablespoon balsamic vinegar
2 tablespoons Dijon mustard
1 cup gruyere, grated
Step 1: Melt the butter in a pan over medium heat, add the onions and cook until a deep golden brown, about an hour, stirring occasionally, adding a bit of water or broth to deglaze the pan as needed.
Step 2: Add the garlic, thyme and flour and cook for another minute while stirring.
Step 3: Add half of the broth, deglaze the pan, bring to a boil, reduce the heat and simmer for 5 minutes.
Step 4: Meanwhile, heat the oil in another pan over medium-high heat, season the chicken with salt and pepper, add the chicken and brown on both sides, about 2-4 minutes per side before setting aside.
Step 5: Add the remaining cup of broth to the pan, deglaze it, mix in the balsamic vinegar and mustard, bring to a boil, reduce the heat and simmer to reduce by half, about 5 minutes.
Step 6: Place the onions in an oven safe pan, top with the chicken and broth from the chicken pan, cover with a lid or foil and bake in a preheated 350F oven for 20 minutes.
Step 7: Sprinkle on the cheese and broil until it has melted, about 2-4 minutes.