French Onion Chicken

In a large oven-safe skillet over medium heat, melt butter and add the sliced onions. Cook, stirring occasionally, until deeply caramelized.

Deglaze the pan with white wine, scraping up any browned bits from the bottom.

Pour in the beef broth, add the fresh thyme sprigs, and bring to a simmer. Cook until the sauce has thickened to a gravy-like consistency.

While the sauce simmers, heat olive oil in a separate pan (like a grill pan) over medium-high heat. Season chicken thighs with salt and pepper.

Cook the chicken for 5-7 minutes per side, until a nice crust forms and the chicken is cooked through. Set aside.

Nestle the cooked chicken thighs into the caramelized onion sauce in the skillet.

Top each chicken thigh with slices of fresh mozzarella cheese.

Place the skillet under the broiler for 2-3 minutes, or until the cheese is melted, bubbly, and lightly browned.

Carefully remove from the oven and serve immediately.