Prepare onions by slicing from root to stem. Remove the outer layer and then slice with the grain into thin (⅛” thick) slices. Set aside.

Generously salt and pepper the chicken on all sides.

Sear the chicken. Add oil to a large skillet over medium-high heat and heat until shimmering. Add chicken (spacing the chicken so it’s not touching) and sear on each side until cooked through (when searing, leave the chicken undisturbed in the pan for several minutes before moving). Remove chicken to a plate and set aside.

Cook the onions. Reduce stovetop heat to medium and add butter. Once melted, add onions and sugar. Stir until all onion is coated with butter, then cover the pan with a lid and cook for 10 minutes, covered. Remove lid and continue to cook, stirring occasionally, until onions are completely soft and lightly caramelized.

Add garlic and cook until fragrant.

Pour wine into the pan and cook until the onions have absorbed the wine and the steam no longer smells pungent/acidic.

Sprinkle flour over the onions and stir/cook until absorbed, then continue to cook another 30 seconds to lightly toast the flour.

While stirring, slowly pour in beef broth. Add thyme and salt and pepper to taste.

Return chicken to the pan and cook until gravy is slightly thickened (ensure chicken is cooked through – at least 165F/73C at center).

Nestle about 1 ½ oz (42g) of shredded cheese over each chicken breast.

Broil: Transfer pan to oven and broil until cheese is bubbly and beginning to brown (or just cover the pan with a lid and let the cheese melt for several minutes).

Remove from oven and serve. We love this dish served over mashed potatoes with a side of green beans or broccoli!