Ingredients:

  • 3 large yellow onions (900g), thinly sliced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 0.5 tsp granulated sugar
  • 0.5 cup dry white wine
  • 1.5 lbs boneless skinless chicken breasts, sliced into 1-inch strips
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 10.5 oz condensed French onion soup
  • 0.5 cup sour cream
  • 1 tsp Worcestershire sauce
  • 1.5 cups shredded Gruyère cheese
  • 1.5 cups French fried onions
  • 1 tbsp fresh thyme, chopped

Instructions:

  1. Melt butter and olive oil in a large cast iron skillet over medium heat. Add sliced onions and sugar. Cook for 20 minutes, stirring occasionally, until onions are a deep mahogany color and fragrant.
  2. Season chicken strips with salt and pepper. Sear in the skillet for 5 minutes until edges are golden. Remove chicken and set aside.
  3. Deglaze the skillet with the dry white wine, using a wooden spoon to scrape up all the brown bits (fond) from the bottom.
  4. In a 9x13 inch baking dish, combine the seared chicken, caramelized onions, condensed French onion soup, sour cream, and Worcestershire sauce. Stir gently to coat.
  5. Layer the shredded Gruyère cheese evenly over the top of the chicken mixture.
  6. Bake in a preheated oven at 375°F (190°C) for 20 minutes until the sauce is bubbling and active.
  7. Spread 1.5 cups French fried onions over the cheese. Bake 5 more minutes until the topping is a dark golden brown.
  8. Sprinkle with 1 tbsp fresh thyme.