French onion chicken

Heat a little oil and butter in a shallow dutch oven between medium and medium-high; sear the seasoned chicken on both sides without cooking it through, then remove.

Slice the onions thin.

Add a little more olive oil and butter, the onions and a pinch of salt; saute until deeply caramelized, 10 to 15 minutes.

Add a little brown sugar and cook about 5 minutes more.

Stir in a little flour to cook it out in the fat before adding liquid.

Add a little white wine and let it cook off.

Add beef stock, a couple of dashes of Worcestershire and a few sprigs of thyme; bring to a boil and simmer over medium about 10 minutes to thicken and reduce.

Return the chicken with its juices and simmer 5 to 6 minutes to cook through.

Pile on the Gruyere, cover with a lid and leave a couple of minutes to melt, or broil in an oven-safe pan for a golden top.

Sprinkle with thyme (or parsley) and serve.