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3 boneless, skinless chicken breasts
2 tsp (10 mL) garlic
1 tsp (5 mL) dried oregano
Crushed red pepper flakes, optional to taste
Pinch each salt and fresh cracked pepper
1 cup (250 mL) Gruyere cheese
2 tbsp (30 mL) butter
5 large onions, thinly sliced
3 cloves garlic, minced
1/4 to 1/2 cup (60 to 125 mL) chicken broth
Chopped fresh parsley, for garnish
Preheat your oven to 400°F. Lightly grease a 9×12-inch baking dish and set aside.
Melt the butter in a large skillet over medium-high heat.
Add onions and season with salt and pepper. Cook for 5 to 8 minutes until tender.
Reduce heat to medium and cook, stirring occasionally, until onions are caramelized, about 15 minutes.
Pour in 1/4 cup (60 ml) of broth to deglaze if your pan becomes too dry add the rest of the broth and continue stirring until the onions are golden.
Stir in the fresh minced garlic and cook for about 1 minute.
