1️⃣ Caramelize the Onions: In a large nonstick skillet, heat the olive oil over medium heat. Add the onions and 1/4 teaspoon salt, and cook over medium-high heat, stirring frequently, until the onions begin to brown. Reduce heat to medium-low, then add balsamic vinegar, Worcestershire sauce, and thyme. Continue cooking, stirring occasionally, for 20-25 minutes until the onions are very tender. Deglaze the pan with 1-2 tablespoons of water, then set aside and wipe out the skillet.

2️⃣ Season and Dredge the Chicken: Season the chicken breasts with 1 teaspoon salt and black pepper. In a shallow bowl, combine flour, a pinch of salt, and paprika.

3️⃣ Cook the Chicken: In a large skillet over medium heat, melt 1 teaspoon butter. Dredge two chicken cutlets in the flour mixture, shake off the excess, and place them in the pan. Cook for 3 minutes on each side, or until lightly browned, then set aside. Repeat with the remaining butter and chicken, setting aside once cooked.

4️⃣ Make the Sauce: Add chicken broth and 1 tablespoon of the flour mixture to the skillet, whisking over low heat for 1 minute until thickened. Discard any remaining flour mixture.

5️⃣ Assemble and Finish: Return the chicken to the skillet, top with the caramelized onions, and sprinkle with grated Gruyère. Cover and cook on low for 3-5 minutes, or until the cheese is melted and bubbling.

6️⃣ Serve: Enjoy hot and savor the rich flavors of this French Onion Chicken with a side of crusty bread or roasted vegetables.