# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 tablespoon olive oil
→ Onions
05 - 2 large yellow onions, thinly sliced
06 - 2 tablespoons unsalted butter
→ Broth & Flavorings
07 - 3 cloves garlic, minced
08 - 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
09 - ½ teaspoon dried rosemary
10 - ½ cup dry white wine (optional; substitute with additional broth)
11 - 1 cup low sodium beef broth
12 - 1 tablespoon Worcestershire sauce
13 - 2 teaspoons cornstarch mixed with 2 teaspoons cold water
→ Topping
14 - 4 slices French baguette (optional, use gluten-free if needed)
15 - 1 cup shredded Gruyère cheese or Swiss cheese
# Steps to Follow:
01 - Season chicken breasts on both sides with salt and black pepper.
02 - Set Instant Pot to Sauté mode. Add olive oil and butter. Once melted, add sliced onions and sauté for 8 to 10 minutes, stirring frequently, until golden and caramelized.
03 - Stir in minced garlic, thyme, and rosemary; cook for 1 minute until fragrant.
04 - Pour in white wine if using, scraping up browned bits; reduce wine for 2 minutes.
05 - Add beef broth and Worcestershire sauce; stir to combine.
06 - Nestle seasoned chicken breasts into the onion mixture; cancel Sauté mode.
07 - Seal the lid and cook on Manual or Pressure Cook high for 8 minutes.
08 - Allow natural pressure release for 5 minutes, then quick release remaining pressure.
09 - Transfer chicken to a plate and tent with foil. Switch Instant Pot back to Sauté mode.
10 - Stir cornstarch slurry into pot; simmer for 2 to 3 minutes until sauce thickens.
11 - Place chicken back in the pot, spooning onion sauce over each piece.
12 - Preheat broiler. Place chicken breasts on a baking sheet, top with a slice of baguette and shredded Gruyère. Broil 2 to 3 minutes until cheese bubbles and turns golden brown.
13 - Serve hot with extra onion sauce spooned over each portion.
