This takes the flavors of French onion soup and turns them into a full dinner. Slow-caramelized onions and Gruyère go over seared chicken seasoned with the Original blend, then everything finishes in the oven.
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tbsp Sweet Cheeks Original Seasoning
- 2 tbsp olive oil
- 2 tbsp butter
- 3 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 1 tsp fresh thyme (or 1/2 tsp dried)
- 1 tbsp flour
- 1 cup beef broth
- 1/2 cup white wine (optional, substitute more broth)
- 1 tsp Worcestershire sauce
- 1 cup shredded Gruyère cheese (or Swiss or provolone)
- Fresh chives for garnish
Directions
Season and sear the chicken
- Pat the chicken dry and season both sides generously with Original seasoning.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Sear the chicken 3-4 minutes per side until golden. Remove and set aside.
- Lower the heat and add the butter.
- Add the sliced onions and cook slowly for 25-30 minutes, stirring occasionally, until deep golden and caramelized.
- Add the garlic and thyme and cook for another minute.
Make the sauce
- Sprinkle the flour over the onions and stir for 1 minute.
- Slowly add the beef broth, wine, and Worcestershire sauce, scraping up the browned bits from the pan.
- Simmer until slightly thickened.
Bring it together
- Return the chicken to the skillet and spoon the onions and sauce over the top.
- Sprinkle with Gruyère cheese.
- Bake at 375°F for 15-20 minutes until the chicken is cooked through and the cheese is melted and bubbly.
Serve with: creamy mashed potatoes to soak up the onion gravy, and crusty bread for dipping.