By Sharon Feldman
Saw this on 12 Tomatoes. I love onion soup, so I figured how bad could this be with chicken? I also substituted a few things and went with it. Try it, you’ll like it!
- 2 pounds sweet onion
- 2 pounds boneless, skinless chicken breasts or thighs
- 2 cups of beef broth
- 1 cup grated gruyere cheese (you can use Swiss)
- 1/3 cup extra virgin olive oil
- 2 tablespoons all-purpose flour
- 2 teaspoons balsamic vinegar
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- Kosher salt and freshly ground pepper
Preheat the oven to 350 degrees. Heat 2 tablespoons olive oil in a large, oven proof skillet over medium heat. Season the onions with salt and cook, stirring occasionally, about 20 minutes, or until softened and caramelized.
Add balsamic vinegar and cook another 3-5 minutes or until darkened, but not burned.
Remove onions from heat and transfer to a medium bowl.
Heat remaining olive oil in skillet and raise heat to medium high.
Season chicken with salt, pepper, thyme and sage and place in skillet. Sear on both sides until golden brown. Remove chicken from heat and set aside.
Pour beef broth into skillet and bring mixture to a boil, scraping bits from bottom of pan.
Return heat to medium low and whisk in flour, stirring until smooth. Cook 5-7 minutes, or until mixture has thickened. Taste and adjust seasoning, if needed.
Return chicken and onions to pan, stir together with beef gravy, then top chicken with grated gruyere cheese.
Transfer chicken to oven and cook until cheese is melted and chicken is cooked through. Enjoy!