Directions
- 1Add half of the butter and oil to a large oven-safe pan over medium heat, then add the thinly sliced onions.
- 2Fry the onions for 15 minutes, stirring frequently, until they are soft and golden.
- 3Stir in the balsamic vinegar and a pinch of salt and pepper.
- 4Turn the heat to medium-low and continue gently frying the onions until very soft, sticky, and sweet, which takes approximately 20 minutes.
- 5Remove the caramelized onions from the pan.
- 6Horizontally slice each chicken breast through the center to create 4 even-sized breasts.
- 7Season the chicken breasts with salt, garlic powder, thyme, and pepper.
- 8Wipe out the pan if needed, raise the heat to medium-high, and add the remaining oil and butter.
- 9Add the chicken to the pan and fry both sides for a few minutes until golden on the outside and just about cooked through the center.
- 10Remove the chicken and place it on a plate, then turn the heat to medium-low.
- 11Preheat the grill/broiler to high.
- 12Add the caramelized onions back to the pan and stir in the flour.
- 13Gradually pour in the beef stock, stirring as you go to avoid lumps.
- 14Stir in the Worcestershire sauce and the resting juices from the chicken.
- 15Check for seasoning.
- 16Add the chicken back into the pan.
- 17Spoon some of the onions over the chicken.
- 18Top the chicken with grated Gruyère cheese.
- 19Place the pan under the grill/broiler just until the cheese melts, then remove immediately to avoid overcooking the chicken.
- 20Spoon over some more of the onions.
- 21Garnish with finely diced fresh chives.
- 22Serve and enjoy with sides like roasted potatoes and asparagus.
Ingredients
- 30 g Butter
- 1 tbsp Olive Oil
- 2 large White Onions
- 1 tbsp Balsamic Vinegar
- 2 x 250g/9oz Chicken Breasts
- 0.5 tsp Salt
- 0.25 tsp Dried Thyme
- 0.25 tsp Black Pepper
- 0.25 tsp Garlic Powder
- 1 tbsp Plain Flour
- 240 ml Beef Stock
- 0.5 tsp Worcestershire Sauce
- 100 g Grated Gruyere
- Fresh Chives
Equipment
Large oven-safe panWooden spoonTongsPlate
Tips
- Don't rush the caramelizing of the onions - low and slow is key. If the onions dry out, add a dash of water to loosen them up.
- Be careful not to overcook the chicken when melting the cheese under the grill/broiler.
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