Large sweet onion, thinly sliced
1 tsp grass-fed butter
1 cup beef stock
1 tbsp minced garlic
Leaved from 3 stems of thyme, chopped about 1 tsp
1/2 Tbs sweet potato flour or any type of flour
1/2 Tbs balsamic vinegar
1 tsp coconut oil
2 boneless skinless 4 oz chicken breasts
Salt & Pepper
3 slices baby Swiss cheese
Heat the butter in the skillet over medium heat. Add in the onions and cook, stirring frequently. As needed, add in small amounts of beef stock to keep the onions from burning as they caramelize. Cook until onions are very tender and caramelized. About 30 minutes. Stir in garlic and thyme and sauce one minute.
Then Sprinkle the flour over the onion mixture and stir until combined. Add the rest of the beef stock and bring to a simmer. Then remove the pan from the heat and stir in the balsamic vinegar. Pour onion mixture into a bowl and sit aside.
Return pan to stove and increase heat to medium high. Add in coconut oil. Season Chicken liberally with salt and pepper and sear in pan for 2-4 minutes each side or until cooked through. Reduce heat to medium-low, add the onion mixture over the top of the chicken and then add the cheese on top. Cover and let cook until cheese is melted down.