French Onion Chicken

Moist and tender chicken braised in a french onion soup like sauce and topped with plenty of melted cheese.
French Onion Chicken More
ingredients
  • 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

directions
  • 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.
  • Add the garlic, thyme and flour and cook for another minute while stirring.
  • Add half of the broth, deglaze the pan, bring to a boil, reduce the heat and simmer for 5 minutes.
  • 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.
  • Add the remaining cup of broth to the pan (that the chicken was just removed form), 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.
  • 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/180C oven for 20 minutes.
  • Sprinkle on the cheese and broil until it has melted, about 2-4 minutes