Wow. Did the house smell good after this dish! I love French onion soup, so this was up my alley.
Slice a medium onion thin. Add 1 T butter and 1 T oil to a skillet and 1 tsp. sugar and some salt and pepper. Cook, adding water as necessary in small amounts to stir up the cooked bits in the skillet. Set them aside when cooked, after about 15 minutes.
Pat two chicken breasts dry. Heat 1 T oil in the skillet and cook 3 minutes per side so that the breasts are nicely browned. I crosscut into the breast three of four times 1/4 inch on the top side. Set aside.
Begin making a sauce with a sliced garlic clove and 1 tsp. oil. Add 1 T chopped fresh thyme leaves, a packet of broth concentrate, and a half cup of water. Bring to a simmer and let it thicken, stirring up any bits on the bottom.
Place the chicken on a small cookie sheet, or oven-safe skillet. Cover with cooked onion (and mushrooms?) Top with 2 oz. shredded Fontina cheese. Butter your rolls or French bread and add minced or roasted garlic. Place these around the chicken. Broil the chicken and watch carefully until cheese is melted, about 3 min. Take rolls out when they are slightly browned.
Serve with a small spinach salad dressed with 1 T. vinegar, 1 T oil, 1-1/2 tsp. Dijon mustard, a pinch of sugar and salt and pepper. Whisk the dressing before topping the spinach.
