I had this post all ready to go when something happened. I thought it over for awhile and decided I needed to take a moment to respond. This is my blog. Hence I choose what is appropriate or inappropriate based on my opinions. I like healthy, productive discussions but above all I expect myself and you, my friends, to treat each other with respect and dignity. I made a comment on a post two years ago that was a recipe very different from what I cook about how delicious it looked and that I would need to try it some day. A troll decided two years later to come find me.
At first I was hurt and shocked. Then I took a moment and realized how small and insignificant this person must feel to do this two years later! They don’t know me or anything about me and felt the need to attack me for no reason. I had to look at the 19,000 comments on this page and remember that 1 person is statistically insignificant. But, it is amazing how quickly we focus on the one not the thousands when it is something negative.
I want my blog to remain open and positive. I hope you all do the same. I will not approve mean spirited comments towards my readers and if one slips through please let me know. Healthy discussion or debate is good, pure hatred is not.
Now that that is over – Don’t get scared when you look at the time it takes to make this dish. Most of the time is spent caramalizing the onions, which can take 30-40 minutes depending on your pan and the amount of onions you are cooking. You want them to cook super slow and over low heat to get the really sweet taste that will make this taste like French Onion Soup Gravy. You only need to stir once in a while while cooking the onions so you can do other things in your kitchen like maybe organize that junk drawer.
This was a terrific dish. I had to keep my self from eating the Balsamic Onions while the chicken was cooling. They smelled so good. Even my son who is not a huge fan of French Onion Soup said he liked it. Score one for Mom!
This can be served over French baguette slices (which sops up the gravy), egg noodles or rice. We prefer the bread because it lends itself to the French Onion Soup feel.
If you can use Swiss cheese, Provolone cheese or mozzarella, or any combination of those cheeses you wish on top of the dish.
I served this with a green salad and a green vegetable to complete our meal.
Chicken with French Onion Soup Gravy
- 2 pounds sweet onions, thinly sliced
- ⅓ cup olive oil
- 2 Tablespoons balsamic vinegar
- 2 pounds chicken breast, cubed
- salt and black pepper, to taste
- 1 teaspoon dried thyme
- 2 1/2 cups beef broth
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 cup Provolone cheese, shredded
- For serving: 1 French baguette – sliced, or egg noodles, or rice
- In a large oven safe skillet over medium low heat mix the onions, 1/2 the olive oil and a sprinkle of salt until onions are well coated. Allow to cook, stirring occassionally to keep from burning, until onions are well browned – about 25-40 minutes depending on your pan and the heat of your stove. The longer they cook the sweeter they will be.
- Once they are golden stir in balsamic vinegar and cook stirring constantly for 2 minutes.
- Remove onions from pan. Add remaining olive oil and chicken to pan and increase heat to medium. Sprinkle with salt, black pepper, and thyme. Stir to coat chicken. Allow chicken to cook until browned and cooked through. Remove chicken from pan.
- Increase heat to medium-high and add beef stock to pan and deglaze pan. Stir up all the little brown bits at the bottom of the pan for the best flavor.
- Stir together corn starch and cold water until the corn starch has dissolved (this is called making a slurry). Add the mix to the beef stock and bring to a slow simmer. Stir well until a gravy is formed.
- Preheat oven to 350 degrees. Add chicken and onions back to pan and stir well. Remove pan from heat. Sprinkle top with cheese.
- Place skillet in oven for 10-12 minutes until cheese is bubbly and slightly browning around the edge. Remove pan from oven and allow to rest for 5 minutes before serving.
- To serve, if desired, served over sliced baguette, egg noodles or rice.