- 3 tablespoons unsalted butter
- 3 large onions, sliced into thin half-moons
- Kosher salt and freshly ground black pepper
- 4 garlic cloves, grated on microplane
- 1/2 tbsp dried thyme
- 1/2 tbsp dried rosemary
- 1 cup chicken broth
- 1 cup white wine
- 1 tablespoon balsamic vinegar
- 2 tablespoons Dijon mustard
- 3 pounds boneless skinless chicken thighs
- 2 ounces Gruyère cheese, finely grated or shaved (about 1 cup)
Melt the butter in a deep 10-inch sauté pan over medium heat. When the butter has melted completely and foams up, add the onions. They will fill the pan to the top, at this point. Stir as you add the onions to coat them in the butter. Sprinkle lightly with salt and black pepper. Cook the onions for about 40 minutes over low or medium heat, stirring occasionally.
When the onions have developed an evenly light beige color throughout, add the garlic, thyme leaves, and whole rosemary sprig, and cook for a few minutes more, stirring frequently. Turn the heat up to high and cook for a further 5 minutes, stirring frequently. You want dark, slightly burnt spots to appear on the onions, and for them to develop a rich mahogany color. When the onions get quite dark, add white wine. Add it slowly, stirring and scraping the pan vigorously to scrape up any burnt or stuck-on bits. When the liquid has been added, bring it back up to a simmer and simmer lightly for 5 minutes, or until it is somewhat reduced.
Take the onions off the heat and pour them over the chicken
Heat the oven to 325°F.
While the onions are cooking, brown the chicken. Heat another 10-inch or cast iron skillet over medium-high heat. Pat the chicken thighs dry and season lightly with kosher salt and black pepper. When the skillet is hot, add the thighs and brown for about 3 minutes on each side, 6 minutes total. When they’ve developed a golden-brown crust, remove from the pan and place in a 9 by 13 baking dish
Add the remaining 1 cup broth to the onion pan. Stir vigorously, scraping up any browned bits on the bottom of the pan. Whisk in the balsamic vinegar and Dijon mustard. Simmer for about 5 minutes or until reduced by half. Pour this sauce over the chicken and onions, and cover the dish with foil. The chicken and onions will look quite saucy; there will be plenty of liquid in the baking dish.
Bake at 325°F for 45 minutes. Remove the chicken from the oven and turn the heat up to broil. Take the foil off the baking dish, and sprinkle the cheese evenly over the top of the chicken. When the broiler has heated up, return the dish to the oven and broil for 3 to 4 minutes, or until the cheese is melted and golden on top.
From The Kitchn