3 medium
yellow onions, cut into ¼-inch-thick slices (about 4 cups)
2 tablespoons
salted butter
¼ teaspoon
ground nutmeg
4 sprigs
fresh thyme
1
bay leaf
2
garlic cloves, thinly sliced
¾ cup
dry white wine, (like Sauvignon Blanc)
2 cups
beef stock
8 ounces
Gruyère or Comté cheese, grated
Mashed Potatoes, for serving (optional)
Method
Pat the chicken dry with a paper towel. Season all over with 1 teaspoon of the salt and ¼ teaspoon black pepper.
In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Once the oil is glistening, add the chicken, skin side down, and cook, undisturbed until browned, about 5-7 minutes. Turn the chicken and repeat on the other side, about 5 minutes. Transfer the chicken to a plate.
Add the remaining 2 tablespoons of olive oil to the same pan and reduce heat to medium-low. Add the onions, and cook, stirring occasionally, until a nice golden brown color is achieved, about 40 minutes. Stir in the butter, nutmeg, thyme, bay leaf, garlic, and remaining salt and pepper. Once the butter is incorporated, add the wine and bring to a simmer over medium-high heat. Cook, stirring occasionally, until reduced by half, about 3-4 minutes.
Preheat the oven to 375°F with a rack in the center position.
Add beef stock to the pot, bring to a simmer and cook, stirring occasionally, until the onions are very tender, about 10 minutes. Discard the thyme and bay leaf. Transfer the chicken, skin side up, back into the skillet. Bake uncovered for 15 minutes, until beginning to brown.
Remove the skillet from the oven, turn on the broiler. Sprinkle the chicken all over with the Gruyère, then broil until the chicken registers 165°F on an instant read thermometer, the skin is crispy and the cheese is melted.
