Cooking Instructions

• Heat 3 tablespoons butter and 1½ tablespoons olive oil in a large, deep skillet over medium heat.
• Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 5 minutes.
• Lower the heat to medium-low and continue cooking for 35–40 minutes, stirring occasionally, until the onions are golden brown and caramelized.
• Stir in the 1½ tablespoons balsamic vinegar and cook for another 2 minutes. Remove the onions from the skillet and set aside.
• In the same skillet, increase heat to medium-high and add a little more oil if needed (about 1 teaspoon at a time).
• Season the chicken thighs with 1½ teaspoons garlic powder, 1½ teaspoons dried thyme, salt and pepper.
• Sear the chicken for 2–3 minutes per side until golden brown but not fully cooked. Remove and set aside.
• Reduce heat to medium and sprinkle 1 tablespoon all-purpose flour into the skillet, stirring for 1 minute.
• Slowly whisk in 1¼ cups beef broth, stirring constantly to prevent lumps. Simmer for 1–2 minutes until the broth slightly thickens.
• Return the caramelized onions to the skillet and spread them evenly in the sauce.
• Nestle the seared chicken thighs into the onions and broth. Cover and let simmer on medium-low heat for 15 minutes, or until the chicken reaches an internal temperature of 165 F (74 C).
• Once the chicken is fully cooked, place 1 slice of Swiss cheese on top of each piece. Cover the skillet again and let it cook for 2–3 more minutes, until the cheese is melted and gooey.
• Garnish with fresh parsley, if desired. Serve with garlic mashed potatoes, rice, or crusty bread.