French Onion Chicken

For the Chicken

• 2 large yellow/Spanish onions
• 1.5-2 lbs. boneless/skinless chicken breasts
• 1 t fresh thyme leaves
• 1.5 cups beef broth
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 2 tbsp AP flour
• 2 tbsp dark soy sauce (can sub regular soy)
• 8 oz. gruyere cheese (or cheese of choice), grated
• Minced chives for garnish
• Salt and Pepper to taste 

For the Garlicky Green Beans

• 1 bag microwaveable green beans
• 4 cloves garlic, minced
• Pinch crushed red pepper flakes
• 2 tbsp olive oil

 DIRECTIONS

1. Pre-heat oven to 400F.
2. Cut the root and stem end off the onions and then cut them in half from pole to pole.  Thinly slice the onions into narrow julienne strips. 
3. In a large, oven safe skillet over medium heat, add in the olive oil and onions along with the thyme and a pinch of salt and pepper.  Cook, stirring occasionally for 20 minutes’ or until onions are softened and beginning to caramelize. 
4. Add in 2 tbsp butter and melt.  Sprinkle over 2 tbsp flour and stir until flour is fully absorbed in the oil and butter. 
5. Add in the beef broth a little at a time until it is fully mixed in and bring to a simmer.  Broth will thicken a good bit. 
6. Add in the soy sauce and stir.  Taste and adjust seasoning. 
7. Nestle the chicken breasts into the onion sauce and season with salt and pepper. 
8. Bake for 20-25 minutes or until the chicken is nearly cooked through.  Top the chicken with the grated cheese and return to the oven (under broiler if possible) for 2-3 minutes or until cheese is melted.
9. Set aside to rest for 5 minutes before serving.
10. While chicken rests, microwave the green beans just shy of the package directions and heat up 2 tbsp olive oil in a skillet over medium high heat.  Once the beans are done in the microwave, drain them and add them to the skillet along with a strong pinch of pepper flakes and the minced garlic.  Season with salt and pepper and cook for 1 minute, stirring constantly.  Serve immediately alongside the chicken and sauce.