French Onion Chicken

In a large, heavy-bottomed pan or Dutch oven, melt butter over medium heat.

Add the sliced onions, salt, and pepper. Cook, stirring occasionally, until deeply caramelized and sweet, about 25-30 minutes.

While the onions cook, season the chicken breasts on both sides with salt and pepper.

Once the onions are caramelized, stir in the dried thyme and minced garlic and cook for one more minute until fragrant.

Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it cook for a minute.

Remove the caramelized onions from the pan and set aside in a bowl.

Add olive oil to the same pan. Place the seasoned chicken breasts in the hot pan and sear for 3-4 minutes per side, until golden brown.

In a separate bowl, whisk together the chicken broth and beef bouillon concentrate.

Pour the broth mixture into the pan around the chicken. Bring the liquid to a simmer.

Return the caramelized onions to the pan, spooning them evenly over the top of each chicken breast.

Sprinkle the shredded Gruyère cheese over the onions.

Cover the pan and let it simmer for 10-15 minutes, or until the chicken is cooked through and the cheese is fully melted and bubbly.

Serve immediately, garnished with fresh thyme if desired. This dish pairs well with mashed potatoes and green beans.