Ingredients
- 3 tablespoons unsalted butter
- 1 1/2 pounds yellow onions (about 3 medium), thinly sliced (about 6 cups)
- 2 teaspoons fresh thyme leaves divided, plus more for garnish
- 1/2 teaspoons black pepper, divided, plus more for garnish
- 1/2 teaspoons granulated sugar
- 1 3/4 cups lower-sodium beef broth, divided
- 4 (4-ounce) chicken breast cutlets
- 1/3 cup all-purpose flour
- 2 teaspoons onion powder
- 1/2 teaspoon kosher salt
- 1 tablespoon olive oil
- 1/4 cup dry sherry
- 1 tablespoon beef bouillon paste (such as Better Than Bouillon)
- 4 ounces Gruyère cheese, shredded (about 1 cup)
- 1 ounce Parmesan cheese, grated (about 1/4 cup)
- Crusty bread, for serving
Directions
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Heat butter in a large cast-iron skillet over medium until melted. Stir in onions, 1 teaspoon of the thyme, and 1/4 teaspoon of the pepper. Cook, stirring occasionally, until onions are translucent, about 3 minutes. Stir in 1/2 cup of the broth and bring to a boil over medium high. Reduce heat to medium-low; cover and cook, stirring occasionally, until onions are soft, about 18 minutes. Sprinkle with sugar and continue to cook onions over medium-high heat, uncovered, stirring often, until lightly browned around edges, 4 to 5 minutes. Transfer onions to a plate, rinse and wipe skillet clean.
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Season chicken cutlets with onion powder, salt, remaining 1 teaspoon thyme, and remaining 1/4 teaspoon pepper. Place flour in a shallow dish. Dredge chicken cutlets one at a time in flour, shaking off excess. Place on a plate.
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Heat oil in skillet over medium. Working in 2 batches, add 2 chicken cutlets; cook, turning once halfway through, until golden brown, 5 to 6 minutes total per batch. Transfer to a plate. Repeat process with remaining 2 cutlets.
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Preheat oven to broil with rack 5 inches from heat source. Add sherry to skillet, scraping up any browned bits. Simmer until slightly reduced, about 2 minutes. Stir remaining 1 1/4 cups broth and bouillon until combined. Cook, stirring often, until sauce is slightly thickened, about 4 minutes.
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Place chicken cutlets in sauce, top each cutlet with 1/2 cup of the caramelized onions, 1/4 cup of the gruyere and 1 tablespoon of the parmesan. Broil in preheated oven until cheese is melted and lightly golden brown, 3 to 4 minutes. Garnish with black pepper and fresh thyme leaves. Serve with crusty bread.
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