In a large skillet, heat butter and olive oil over medium heat.
Add sliced onions and sugar, and cook slowly, stirring often, for about 20–25 minutes until golden brown and soft.
Stir in garlic, thyme, Worcestershire sauce, and beef broth.
Simmer for 5 minutes, then remove from heat.
Prepare the chicken:
Season chicken breasts with salt and pepper.
Place them in a lightly greased baking dish.
Assemble:
Spoon the caramelized onion mixture evenly over the chicken.
Sprinkle both cheeses over the top.
Bake:
Bake uncovered for 25–30 minutes, or until the chicken is fully cooked (internal temp 165°F / 74°C) and the cheese is bubbly and golden.
Serve:
Let rest for a few minutes, then garnish with parsley.
Serve with mashed potatoes, rice, or buttered noodles — perfect for soaking up the onion sauce! 😋
💡 Ashley’s Tip: You can make it extra creamy by stirring in 2 tbsp of cream cheese or a splash of heavy cream into the onion mixture before baking. It makes the sauce velvety and even more irresistible!
Would you like me to give you a slow cooker version or a pasta bake version of this French Onion Chicken next?
