Uploaded February 2025 | Updated September 2026, 32 minutes ago
This was actually easier than I thought it would be! The flavors are savory just like French Onion soup and the sauce over potatoes was divine!
Ingredients:
2 Tablespoons olive oil
2 Tablespoons salted butter
2 large white onions, sliced thin
2 large chicken breasts, sliced lengthwise to make 4 total
1/2 teaspoon salt
1/4 teaspoon each of dried thyme, black pepper, and garlic powder
1 Tablespoon all purpose flour
2 cups beef stock (you can use more to make more sauce)
1/2 teaspoon Worcestershire sauce
1 cup grated Gruyere cheese
Fresh chives, diced
Directions:
Onion prep--
1. In a large skillet over medium heat, melt the butter and add the oil. Add the onions and sauté for 10-15 minutes until onions are soft and golden brown. Stir so they don't burn.
2. Sir in balsamic vinegar and 1/8 teaspoon of the salt. Turn heat down to medium low and cook another 5 minutes or until caramelized. Add a dash of water if they get too thick.
3. Dust the onions with the flour and stir in well. This will really thicken the onions. Now begin stirring in the beef stock a little at a time. Stir in Worcestershire sauce and the rest of the salt. Simmer over medium low heat to reduce this down.
Chicken--
4. In a separate pan, heat the other half of the butter and oil over medium high heat.
5. Dust both sides of the chicken breasts with the thyme, black pepper, and garlic powder. Brown the chicken in the butter/oil until browned on both sides (about 5 minutes per side).
6. Take the chicken out and place them in the pan with the onion sauce. Really burrow them into the sauce and cover the top with onions. Cover the top of each chicken breast with the grated Gruyere and place the skillet under a broiler until the cheese is melted to desired doneness.
Serve with potatoes.
This was actually easier than I thought it would be! The flavors are savory just like French Onion soup and the sauce over potatoes was divine!
Ingredients:
2 Tablespoons olive oil
2 Tablespoons salted butter
2 large white onions, sliced thin
2 large chicken breasts, sliced lengthwise to make 4 total
1/2 teaspoon salt
1/4 teaspoon each of dried thyme, black pepper, and garlic powder
1 Tablespoon all purpose flour
2 cups beef stock (you can use more to make more sauce)
1/2 teaspoon Worcestershire sauce
1 cup grated Gruyere cheese
Fresh chives, diced
Directions:
Onion prep--
1. In a large skillet over medium heat, melt the butter and add the oil. Add the onions and sauté for 10-15 minutes until onions are soft and golden brown. Stir so they don't burn.
2. Sir in balsamic vinegar and 1/8 teaspoon of the salt. Turn heat down to medium low and cook another 5 minutes or until caramelized. Add a dash of water if they get too thick.
3. Dust the onions with the flour and stir in well. This will really thicken the onions. Now begin stirring in the beef stock a little at a time. Stir in Worcestershire sauce and the rest of the salt. Simmer over medium low heat to reduce this down.
Chicken--
4. In a separate pan, heat the other half of the butter and oil over medium high heat.
5. Dust both sides of the chicken breasts with the thyme, black pepper, and garlic powder. Brown the chicken in the butter/oil until browned on both sides (about 5 minutes per side).
6. Take the chicken out and place them in the pan with the onion sauce. Really burrow them into the sauce and cover the top with onions. Cover the top of each chicken breast with the grated Gruyere and place the skillet under a broiler until the cheese is melted to desired doneness.
Serve with potatoes.
