French Onion Baked Chicken

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• 3 Tbsp butter
  Ingredient note

  Source: 3 Tbsp butter
• 2 tsp olive oil
  Ingredient note

  Source: 2 tsp olive oil
• 5 each large yellow or white onions (peeled, sliced in half then cut into thin half moon shapes)
  Ingredient note

  Source: 4-5 large yellow or white onions (peeled, sliced in half then cut into thin half moon shapes); upper source range endpoint used for shopping.
• 1/4 tsp + 1/2 tsp black pepper
  Ingredient note

  Source: 1/4 tsp black pepper; Source: 1/2 tsp black pepper
• 2 sprigs fresh thyme (or 1/2 tsp dried)
  Ingredient note

  Source: 2 sprigs fresh thyme (or 1/2 tsp dried)
• 3 cloves garlic (minced)
  Ingredient note

  Source: 3 cloves garlic (minced)
• 1 Tbsp balsamic vinegar (or red wine or sherry)
  Ingredient note

  Source: 1 Tbsp balsamic vinegar (or red wine or sherry)
• 2/3 cup reduced sodium beef broth (divided)
  Ingredient note

  Source: 2/3 cup reduced sodium beef broth (divided)
• 4 each boneless skinless chicken breasts
  Ingredient note

  Source: 4 boneless skinless chicken breasts
• 1/2 tsp kosher salt
  Ingredient note

  Source: 1/2 tsp kosher salt
• 1/2 tsp dried thyme
  Ingredient note

  Source: 1/2 tsp dried thyme
• 1 tsp garlic powder
  Ingredient note

  Source: 1 tsp garlic powder
• 1 cup shredded mozzarella or gruyere
  Ingredient note

  Source: 1 cup shredded mozzarella or gruyere
• 1/3 cup shredded parmesan (fresh is best)
  Ingredient note

  Source: 1/3 cup shredded parmesan (fresh is best)

1. Heat a large skillet over MED/MED-HIGH heat. Add butter and olive oil and sliced onions. Season with 1/4 tsp pepper. Add thyme sprigs and cook 8 minutes, stirring very occasionally.
2. While onions are cooking, preheat oven to 400 F degrees and butter a 9x13" baking dish. Set aside.
3. After 8 minutes, reduce the heat on the pan of onions down to MED/MED-LOW, and cook another 15 minutes or so, stirring occasionally.
4. Stir in garlic, cook 1 minute. Stir in balsamic vinegar and 1/3 cup of the beef broth. Stir and cook another minute or so, until onion mixture is thick and jam-like in consistency.
5. Add about a 1/2 cup of the caramelized onions to the prepared baking dish and add the remaining 1/3 cup beef broth to the dish. Stir.
6. Season chicken breasts on both sides with salt, black pepper, dried thyme and garlic powder. Arrange chicken in prepared baking dish and top each breast with a generous spoonful of caramelized onions.
7. Top chicken and onions with mozzarella and parmesan.
8. Bake 25 minutes, or until chicken is cooked to an internal temperature of 165 F degrees.