Saw this on cooking and recipe community website, 12 Tomatoes. I love onion soup, so I figured how bad could this be with chicken. I also substituted a few things. 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 gruyère 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 oven to 350 degrees.
Heat 2 tablespoons olive oil in a large, ovenproof skillet over medium heat. Season the onions with salt and cook, stirring occasionally, 15-20 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.
Season chicken with salt, pepper, thyme and sage and place in skillet with oil on medium high. Sear on both sides until golden brown. Remove chicken 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.
Return chicken and onions to pan, stir with beef gravy, then top chicken with grated gruyère cheese.
Transfer chicken to oven and cook until cheese is melted and chicken is cooked through. Enjoy!BLOG COMMENTS POWERED BY DISQUS