Ingredients:

  • 3 large yellow onions (900g), thinly sliced
  • 3 tbsp unsalted butter (42g)
  • 1 tbsp olive oil (15ml)
  • 1/2 tsp granulated sugar
  • 1/2 cup dry sherry (120ml)
  • 1.5 lbs boneless skinless chicken breasts (680g), cut into 1-inch pieces
  • 1 tsp dried thyme
  • 1 cup beef bone broth (240ml)
  • 1/2 cup sour cream (120ml)
  • 1 tbsp Worcestershire sauce
  • 2 cloves garlic, minced
  • 1.5 cups shredded Gruyère cheese (150g)
  • 1.5 cups French fried onions (80g)
  • Fresh parsley, chopped for garnish

Instructions:

  1. Heat 3 tbsp butter and 1 tbsp olive oil in a large skillet over medium high heat. Add onions and 1/2 tsp sugar. Cook for 25 minutes until onions are deep amber and jammy.
  2. Pour in 1/2 cup dry sherry. Use your spoon to scrape up every brown bit from the skillet. Transfer the onions to a separate bowl.
  3. Season 1.5 lbs chicken pieces with salt and pepper. Add them to the skillet and cook for 5 minutes until the exterior is no longer pink.
  4. Stir in 2 cloves minced garlic and 1 tsp dried thyme. Cook for 1 minute until the garlic smells fragrant.
  5. In a small bowl, combine 1 cup beef bone broth, 1/2 cup sour cream, and 1 tbsp Worcestershire sauce.
  6. Pour the liquid mixture over the chicken and onions in the skillet. Stir gently to coat everything.
  7. Transfer the mixture to a 9x13 baking dish. Top evenly with 1.5 cups shredded Gruyère.
  8. Bake in a 375°F oven for 20 minutes until the cheese is bubbly and starting to brown.
  9. Sprinkle 1.5 cups French fried onions over the top. Bake for another 5 minutes until the topping is golden and crackling.