French Onion Chicken


French Onion Chicken

Serves 4


2 tablespoons butter

4 cups onions, peeled and sliced to 1/4″ thick


2 tablespoons butter

4 boneless, skinless chicken breasts

Salt and pepper to taste


1/3 cup white wine


3 cloves garlic minced

1 teaspoon thyme

3 tablespoons flour


2 cups beef broth

1 tablespoon balsamic vinegar

2 tablespoons Dijon mustard

1 teaspoon Worcestershire sauce


1 1/2 cups gruyere cheese (I used Gouda)

French bread, sliced


Melt butter in an oven safe skillet over medium-high heat.  Stir in sliced onions

Cook 35 minutes, stirring frequently, until onions are caramelized

You may need to add tablespoons of broth occasionally if the onions are sticking

In a large skillet, melt 2 tablespoons of butter on medium-high heat

Add chicken and season with salt and pepper; brown the each side in small batches

Remove chicken from the pan

Deglaze the pan with wine and then add this mixture into onions

Add garlic, thyme and flour to onion mixture, stir to combine

Continue to cook for 3 minutes

Add half of the broth and cook for 5 minutes

Scoop out 1/3 of the onions and set aside

Add the rest of the broth, balsamic vinegar, Dijon and Worcestershire sauce, bring to a boil

The sauce should start to thicken in a few minutes

Place chicken back into the pan with thickened onions/broth mixture

Divide the onions you have set aside evenly on top of each piece of chicken

Place in a 350° oven and bake for 20 minutes

Remove from the oven; add cheese to each piece of chicken topped with onions

Place pan back in the oven until cheese is melted, about 5 minutes


Serve over rice, pasta, or gnocchi, along with French bread slices to soak up the sauce.