French Onion Chicken

Serves

Ingredients

1.	Slice the onions into thin half moon slices
2.	In a large casserole dish melt the butter, and add the onion and toss gently until they are all covered in butter then season with salt and black pepper
3.	Saute the onions over a low heat, stirring occasionally, for about 30 minutes or until they are a pale caramel
4.	Add the garlic, thyme leaves and rosemary sprig and cook for a few minutes, stirring frequently
5.	Turn the heat up high and cook for 5 minutes stirring frequently until your onions have turned a rich mahogany
6.	Add 250ml of chicken stock and scrape up any brown bits at the bottom of the pan. Simmer for 5 minutes to reduce slightly then take off the heat
7.	In another pan, melt some butter and brown the chicken thighs, about 3 or 4 minutes each side, until they have a golden crust, then place on top of the onion
8.	De-glaze the chicken pan with another 250ml of chicken stock.
9.	Stir in the mustard and balsamic vinegar, then simmer until reduced by half
10.	Pour this sauce over the chicken and onions, and place in a preheated oven at Gas Mark 3 / 160°C / 325°F for 30 minutes
11.	Remove the stew from the oven, sprinkle with the cheese and place back in a high heat oven without a lid for 10 minutes until the cheese melts
12.	Serve with a crusty bread to soak up the soup