French Onion Chicken with Gruyère cheese

Serves 1
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Directions

  1. 1Add butter and oil to a cast iron pan.
  2. 2Add butter and oil to a cast iron pan.
  3. 3Add butter and oil to a cast iron pan.
  4. 4Caramelize onions with salt and pepper.
  5. 5Caramelize onions with salt and pepper.
  6. 6Caramelize onions with salt and pepper.
  7. 7Lower the heat and add balsamic vinegar to the onions, cooking it down until it adds sweetness.
  8. 8Lower the heat and add balsamic vinegar to the onions, cooking it down until it adds sweetness.
  9. 9Lower the heat and add balsamic vinegar to the onions, cooking it down until it adds sweetness.
  10. 10Remove the caramelized onions and set them aside.
  11. 11Remove the caramelized onions and set them aside.
  12. 12Remove the caramelized onions and set them aside.
  13. 13Add another piece of butter and a bit of oil to the pan.
  14. 14Add another piece of butter and a bit of oil to the pan.
  15. 15Add another piece of butter and a bit of oil to the pan.
  16. 16Cook the floured, seasoned chicken breasts until browned.
  17. 17Cook the floured, seasoned chicken breasts until browned.
  18. 18Cook the floured, seasoned chicken breasts until browned.
  19. 19Remove the chicken breasts from the pan and set aside.
  20. 20Remove the chicken breasts from the pan and set aside.
  21. 21Remove the chicken breasts from the pan and set aside.
  22. 22Turn off the cast iron briefly.
  23. 23Turn off the cast iron briefly.
  24. 24Turn off the cast iron briefly.
  25. 25Add the cooked onions back to the pan.
  26. 26Add the cooked onions back to the pan.
  27. 27Add the cooked onions back to the pan.
  28. 28Add about two tablespoons of flour to the pan and stir, letting the flour cook off.
  29. 29Add about two tablespoons of flour to the pan and stir, letting the flour cook off.
  30. 30Add about two tablespoons of flour to the pan and stir, letting the flour cook off.
  31. 31Pour in two and a half cups of beef broth and add a little salt and pepper.
  32. 32Pour in two and a half cups of beef broth and add a little salt and pepper.
  33. 33Pour in two and a half cups of beef broth and add a little salt and pepper.
  34. 34Return the chicken to the pan to finish cooking and allow the sauce to reduce.
  35. 35Return the chicken to the pan to finish cooking and allow the sauce to reduce.
  36. 36Return the chicken to the pan to finish cooking and allow the sauce to reduce.
  37. 37Turn off the heat.
  38. 38Turn off the heat.
  39. 39Turn off the heat.
  40. 40Place some onions on top of the chicken.
  41. 41Place some onions on top of the chicken.
  42. 42Place some onions on top of the chicken.
  43. 43Top each piece of chicken with Gruyère cheese.
  44. 44Top each piece of chicken with Gruyère cheese.
  45. 45Top each piece of chicken with Gruyère cheese.
  46. 46Melt the cheese down (either using a broiler/oven or by cheating as demonstrated).
  47. 47Melt the cheese down (either using a broiler/oven or by cheating as demonstrated).
  48. 48Melt the cheese down (either using a broiler/oven or by cheating as demonstrated).

Ingredients

  • butter
  • butter
  • butter
  • oil
  • oil
  • oil
  • onions
  • onions
  • onions
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • balsamic vinegar
  • balsamic vinegar
  • balsamic vinegar
  • 2 chicken breasts butterflied, seasoned with salt and pepper and floured
  • 2 chicken breasts butterflied, seasoned with salt and pepper and floured
  • 2 chicken breasts butterflied, seasoned with salt and pepper and floured
  • 2 tbsp flour
  • 2 tbsp flour
  • 2 tbsp flour
  • 2.5 cups beef broth
  • 2.5 cups beef broth
  • 2.5 cups beef broth
  • Gruyère
  • Gruyère
  • Gruyère

Equipment

cast iron panbroiler (optional)oven (optional)

Tips

  • Don't skip on the Gruyère.
  • For melting cheese, you can use a broiler or oven for a minute or two.