Cooking Instructions

• Add 8 tablespoons of butter to a heavy-bottomed pot over low heat, and once melted, add the sliced onions and sea salt. Stir to combine, place a lid on top, and let the onions wilt for 30 minutes.
• After 30 minutes, take the lid off of the skillet and toss the onions in the butter. Turn the heat up to medium-low, and let the onions continue to caramelize, uncovered, for 45 minutes, scraping the pot and stirring the onions occasionally.
• Preheat the oven to 375°F. Dust the chicken breasts with flour, salt, and pepper.
• Turn the heat to medium-high, add 3 tablespoons of butter to the pot, and once melted, sear the chicken breasts for 3-4 minutes on each side, until golden brown. Remove the chicken from the pot and set aside.
• Add the caramelized onions, red wine, and chicken broth to the pot, stirring to combine. Let the onion mixture simmer for 5-6 minutes, until slightly thickened. Nestle each chicken breast into the onion mixture, cover with onions, top with cheese and thyme.
• Bake for 10 minutes. Let cool slightly, serve, and enjoy!