Ooooooh mannnnnn,this is one of those recipes that really doesn’t look all too pretty, but holy s*** does it taste pretty. Pretty darn incredible, that is! Like I’m kind of freaking out a bit about the balsamic onion mixture. It’s seriously one of the best things I’ve ever concocted! And that’s saying a lot because I really like a lot of things that I’ve cooked in the past.
Ingredients:
Large sweet onion, thinly sliced
1 tsp grass-fed butter
1 cup beef stock
2 cloves garlic, minced
leaves from 3 stems of thyme, chopped (about 1/2 tsp)
1/2 Tbs whole wheat flour (or other flour)
1/2 Tbs balsamic vinegar
1 tsp coconut oil
2 (4 oz each) boneless skinless chicken breasts
Salt & Pepper
1/2 cup freshly shredded Swiss cheese
Instructions:
Heat the butter in a skillet over medium heat. Add in the onions and cook, stirring frequently. As needed, add in small amounts of beef stock to keep the onions from burning as they caramelize. Cook until onions are very tender and caramelized (about 20-30 minutes). Stir in the garlic and thyme and saute one minute.
Then sprinkle the flour over the onion mixture and stir until combined. Add in the rest of the beef stock and bring to a simmer. Then remove the pan from the heat and stir in balsamic vinegar. Pour onion mixture into a bowl and set aside.
nexs French Onion Chicken for full instruction
