This is like French onion soup but I added some chicken! Its delicious and full of flavor!! You will want to double up the sauce portion and save it for later! You can also double up on the cheese from 1 slice to 2 if you love it really cheesy! I mean the more cheese the better right?
2 tablespoon butter
2 white medium size onions, sliced
6 tablespoons beef broth
6 chicken breasts, medium sized
2 teaspoons olive oil
2 cups bone broth
2 tablespoons of xantham gum
6 slices provolone cheese
1/2 teaspoon sea salt
1/2 teaspoon crushed black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 tablespoons chives
In a large skillet on medium high heat add your butter once melted add your onions and 6 tablespoons of beef broth. Cook the onions on low heat for 15 minutes or until they are caramelized.
Remove the onions from the skillet to a plate.
You want to make sure all your chicken is around the same thickness, pound them out evenly with a meat mallet and season the chicken with salt, pepper, onion powder and garlic powder.
In the same large skillet add the olive oil once heated add your chicken, browning each side for 5/6 minutes or until it is no longer pink in the middle, temperate should be 165 degrees with a meat thermometer. Once the chicken is done remove from the skillet and set aside.
Add the 2 cups of bone broth to the skillet and heat, once its hot add the xantham gum and mix well now add your onions back in, lower the heat to simmer, the sauce should start to thicken in about 2/3 minutes. If you feel the sauce is too thick to your liking you can add some more bone broth to loosen it up.
Place the chicken back into the pan and let it cook for 3 minutes.
You can now lay once slice of provolone cheese on top of each chicken breast and then cover with the lid so that the cheese could melt about 4/5 minutes or until you see it nice and melty.
Garnish with some crushed black pepper and the fresh chives.