This is another one of those "viral Facebook recipes" that has been floating around the last couple weeks. I am a huge lover of French Onion Soup so I had to try it. It seriously turned out amazing. I highly recommend doing it in a cast-iron skillet, although I know there is also an Instapot version of it floating around too. However you do it, I highly recommend it!
Ingredients
- 2 lbs Vidalia onions, sliced
- 2 lbs chicken breasts (or thighs)
- 2 cups beef broth
- 1 cup Swiss cheese, grated (I used pre sliced)
- 1/3 cup olive oil
- 2 tbsp flour
- 2 tsp balsamic vinegar
- 1/2 tsp dried thyme
- 1/2 tsp dried sage
- salt and pepper to taste
Directions
Preheat oven to 350F.
Heat 2 tbsp olive oil in skillet.
Season onions with salt and cook, stirring occasionally, 15-20 minutes or until softened and caramelized.
Add Balsamic vinegar and cook another 3-5 minutes darkened but not burned.
Remove onions from heat and transfer to medium bowl.
Heat remaining oil in skillet and raise heat to medium high.
Season chicken breasts with salt, pepper, thyme and sage, then place in skillet and sear both sides until golden brown. Remove chicken from heat and set aside.
Pour beef broth into skillet and bring mixture to a boil, scraping at the bits stuck to the pan.
Return to medium-low heat and whisk in flour until smooth. Cook for 5-7 minutes or until mixture has thickened. Taste and adjust seasoning if necessary.
Return chicken and onions to pan, stir with beef gravy, then top with Swiss cheese.
Transfer skillet to oven and cook until cheese is melted and bubbly and chicken is cooked through.
Remove from oven and serve hot. Enjoy!
