Ingredients
6chicken thighs,boneless, skinless
salt,to taste
pepper,to taste
1tbspgarlic,minced
1tbspdried parsley
1tbspbutter
6large onions,thinly sliced
1tbspfresh thyme
1cupbeef stock
2cupsGruyere Cheese,shredded
bread,sliced and toasted, to serve
Preparation
In a bowl, add the chicken thighs, salt, pepper, garlic, dried parsley, and olive oil, and toss until evenly coated.
Add the chicken to a skillet on medium-high heat. Sear for about 4 minutes until golden brown. Flip and cook the other side of the chicken for about 2 minutes. Remove the chicken from the pan and set it aside.
Preheat the oven to broil.
Add the butter, sliced onions, salt, and pepper to the same pan, stirring occasionally until softened. Reduce the heat to low and cook for about 1 hour until they are deeply caramelized.
Add the thyme and beef broth, then bring the mixture to a simmer. Add the chicken on top of the onions, and sprinkle with Gruyère cheese.
Broil for about 5 minutes, until the cheese is melted and golden brown.
Serve over bread and enjoy!
