Ingredients:

  • 3 large (600g) yellow onions, thinly sliced
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tbsp (15ml) balsamic vinegar
  • 1 tsp (5ml) Worcestershire sauce
  • 1/2 cup (120ml) low-sodium beef broth
  • 6 bone-in, skin-on chicken thighs (approx. 3 lbs / 1.36kg)
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) sea salt
  • 1/2 tsp (3g) cracked black pepper
  • 1 cup (115g) shredded low-moisture mozzarella
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 tbsp (4g) fresh thyme leaves

Instructions:

  1. Sauté the sliced onions in olive oil over medium-low heat, stirring occasionally until they transition to a deep mahogany brown.
  2. Deglaze the pan with balsamic vinegar and Worcestershire sauce, scraping up the brown bits from the bottom, then stir in the beef broth and simmer until the liquid reduces by half.
  3. Pat the chicken thighs dry with paper towels and rub the smoked paprika, garlic powder, salt, and pepper evenly over the skin.
  4. Spread the thickened onion mixture across the bottom of a baking dish and nestle the chicken thighs on top, skin-side up.
  5. Bake in the oven until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear.
  6. In the final 5-7 minutes of baking, sprinkle mozzarella, Parmesan, and fresh thyme over the chicken.
  7. Switch to the broiler for 2-3 minutes until the cheese is bubbling and develops charred gold spots.