We love  this kitchen recipe  in a saucepan and takes less than an hour, which means it is much faster than the soup of French onions.

*French Onion Chicken Ingredients:

°3 tbsp. Divided virgin olive -oil
°1 L onion cutting to thin tranches
°2 tsp fresh minced thyme
°kosher salt
°Fresh ground-black pepper
°2 cloves mince garlic
°1 3/4 lbs. Boneless, skinless chicken breasts, cut into 1-inch pieces.
°1/2 tsp. dried seasoning
°2 tbsp. All-purpose flour
°1 1/2 tsp. Low sodium beef broth
°1 c. Gruyère grated
°Fresh chopped parsley for garnish (optional)

* How to make French onion chicken:

In  skillet on heat, heat 2 tsp of oil. Adding onions & seasoning with salt, pepper & thyme. Reduce heat to medium-low and cook, stirring occasionally, until onions are caramelized and jammed, 25 minutes. Add garlic and cook until fragrant, another minute. Turn off the heat and remove the onion mixture. Wipe the pan.

In  bowl, seasoning chicken with salt, pepper, & oregano, & stirring in flour. Heat the remaining oil in the same skillet over medium-high heat. Add chicken and cook until golden brown on all sides and almost cooked through, about 8 minutes.
Add the beef broth and return the caramelized onions to the skillet. Bring to a boil, then reduce heat and simmer until chicken is fully cooked and broth has reduced slightly, about 10 more minutes.

Add Gruyere and cover the pan with a lid. Cook until cheese softens, about 2 minutes. Remove from heat and garnish with parsley before serving.