I saw this recipe on Facebook, along with a video, which made it look very good. I think I will try it this week and if I do, will let you know how it turned out. I used to make French Onion Soup for Progressive Dinners and Gourmet Club but have not made it in years. (I even have 2 sets of French Onion Soup bowls with the lids.) This looks delicious to me. However, I will use only 4 thin breasts, so will probably cut the rest of the ingredients in half. Or, MAYBE I will make it when I am at my son's house on Thursday and do it as directed.
FRENCH ONION CHICKEN
1 hour to prepare serves 4-6
* 2 pounds Vidalia onions, sliced
* 2 pounds boneless, skinless chicken breasts or thighs
* 2 cups beef broth
* 1 cup swiss cheese, grated
* 1/3 cup extra-virgin olive oil, divided
* 2 tablespoons all-purpose flour
* 2 teaspoons balsamic vinegar
* 1/2 teaspoon dried thyme
* 1/2 teaspoon dried sage
* kosher salt and freshly ground pepper
Preheat oven to 350º F.
Heat 2 tablespoons olive oil in a large, oven-proof pan or skillet over medium heat. Season with salt and cook, stirring occasionally, for 15-20 minutes, or until softened and caramelized.
Add balsamic vinegar and cook for 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 breasts with salt, pepper, thyme and sage, then place in skillet and 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 up stuck bits from the bottom of pan.
Return heat to medium-low and whisk in flour, stirring until smooth. Cook for 5-7 minutes, or until mixture has thickened. Taste and adjust seasoning, if necessary.
Return chicken and onions to pan, stir together with beef gravy, then top with grated swiss cheese.
Transfer skillet to oven and cook until cheese is melted and bubbly, and chicken is cooked through.
Remove from oven and serve hot. Enjoy!