I think I have mentioned how much I LOVE caramelized onions. I haven’t made them in awhile, because they take so long/need to be babysat, but I was needing some again! Plus my baby is old enough to not be held constantly, so I can make recipes that are a little more complicated.
Now, it’s not complicated to make caramelized onions, it just takes time. I tried one of the shortcuts on Pinterest, and it failed spectacularly. So now I just know if I want my delicious caramelized onions, I have to take the time to make them. They are totally worth it, when I have the time to make them.
This was soooo yummy! Chicken, Caramelized Onions, cheese – YUM! I served it with/over a loaf of french bread. So good! This will be made anytime I have the time to make some caramelized onion or when sweet onions are on sale. Mmmmm…
Ingredients:
- 3 large sweet onions, thinly sliced
- 2 tsp balsamic vinegar
- 1-2lbs cubed chicken breast
- salt/pepper or Montreal steak seasoning
- 2 cups beef broth or 1 can
- 2 tbsp butter
- 2 tbsp flour
- 1 cup shredded swiss or 1/2 lb sliced swiss cheese
- french bread – if desired
Directions:
Caramelize your onions in a large skillet. To do this, cook the sliced onions in the skillet for about 20 minutes, Stirring occasionally to prevent burning. As the liquid leaves the onions and the onions condense, you will need to stir more often to prevent burning. This is the point that the onion starts to caramelize. Once they start to turn golden brown, you’re set. Stir in the balsamic vinegar. Take the onions our of the pan and set aside for a few minutes.
Place the cubed chicken in the skillet and cook the chicken with the salt/pepper or Montreal steak seasoning. Use a bit of olive oil, if needed. Once the chicken is browned and cooked through, remove from pan and set aside.
Heat oven to 350. Melt the butter in the skillet and deglaze the skillet. Whisk in the flour, creating a roux. Slowly whisk in the beef broth, incorporating the broth thoroughly before adding more. Cook until it starts to thicken. Then add the chicken and onions back into the skillet. Stir until combined. Sprinkle with the swiss cheese (or layer like I did, since I had slices) and place in oven for about 10 minutes until cheese is melted and bubbly. (see pictures)
Serve over slices of french bread. YUM!!!
Ingredients
- 3 large sweet onions, thinly sliced
- 2 tsp balsamic vinegar
- 1-2lbs cubed chicken breast
- salt/pepper or Montreal steak seasoning
- 2 cups beef broth or 1 can
- 2 tbsp butter
- 2 tbsp flour
- 1 cup shredded swiss or 1/2 lb sliced swiss cheese
- french bread - if desired
Instructions
- Caramelize your onions in a large skillet.
- To do this, cook in the skillet for about 20 minutes, Stirring occasionally to prevent burning.
- As the liquid leaves the onions and the onions condense, you will need to stir more often to prevent burning.
- This is the point that the onion starts to caramelize.
- Once they start to turn golden brown, you're set.
- Stir in the balsamic vinegar.
- Take the onions our of the pan and set aside for a few minutes.
- Place the cubed chicken in the skillet and cook the chicken with the salt/pepper or Montreal steak seasoning.
- Use a bit of olive oil, if needed.
- Once the chicken is browned and cooked through, remove from pan and set aside.
- Heat oven to 350.
- Melt the butter in the skillet and deglaze the skillet.
- Whisk in the flour, creating a roux.
- Slowly whisk in the beef broth, incorporating the broth thoroughly before adding more.
- Cook until it starts to thicken.
- Then add the chicken and onions back into the skillet.
- Stir until combined.
- Sprinkle with the swiss cheese (or layer like I did, since I had slices) and place in oven for about 10 minutes until cheese is melted and bubbly.
- Serve over slices of french bread.
