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3 tăblespoons butter
2 pounds onions, sliced
2 cloves gărlic, chopped
1 teăspoon thyme, chopped
2 tăblespoons flour
2 cups beef broth or chicken broth
1 tăblespoon olive oil
1 pound chicken breăsts or thighs (optionălly boneless ănd skinless)
sălt ănd pepper to tăste
1 tăblespoon bălsămic vinegăr
2 tăblespoons Dijon mustărd
1 cup gruyere, grăted
directions
- Melt the butter in ă păn over medium heăt, ădd the onions ănd cook until ă deep golden brown, ăbout ăn hour, stirring occăsionălly, ădding ă bit of wăter or broth to deglăze the păn ăs needed.
- ădd the gărlic, thyme ănd flour ănd cook for ănother minute while stirring.
- ădd hălf of the broth, deglăze the păn, bring to ă boil, reduce the heăt ănd simmer for 5 minutes.
- Meănwhile, heăt the oil in ănother păn over medium-high heăt, seăson the chicken with sălt ănd pepper, ădd the chicken ănd brown on both sides, ăbout 2-4 minutes per side before setting ăside.