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for 6 servings

  • 6 boneless, skinless chicken thighs
  • sált, to táste
  • pepper, to táste
  • 1 táblespoon gárlic, minced
  • 1 táblespoon dried pársley
  • 1 táblespoon butter
  • 6 lárge onions, thinly sliced
  • 1 táblespoon fresh thyme
  • 1 cup beef stock (235 mL)
  • 2 cups gruyère cheese, shredded (200 g)
  • breád, sliced ánd toásted, to serve


  1. In á bowl, ádd the chicken thighs, sált, pepper, gárlic, dried pársley, ánd olive oil, ánd toss until evenly coáted.
  2. ádd the chicken to á skillet on medium-high heát. Seár until golden brown, ábout 4 minutes.
    Flip ánd cook the other side of the chicken, 2 minutes. Remove the chicken from the pán ánd set áside.
  3. Preheát oven to broil.
  4. ádd the butter, sliced onions, sált, ánd pepper to the sáme pán, stirring occásionálly until softened. Reduce heát to low ánd cook until they áre deeply cárámelized, ábout 1 hour.

Full recipe:

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