Wet and tender chicken topped with french onion soup as a sauce and topped with lots of melted cheese.


3 tablespoons butter
2 kg onions, chopped
2 cloves garlic, chopped
1 teaspoon thyme, chopped
2 tablespoons flour
2 cups beef broth or chicken broth
1 tablespoon olive oil
1 kg chicken breasts or pumpkins (optional boneless and skinless)
salt and pepper to taste
1 teaspoon balsamic vinegar
2 tablespoons mustard Dijon
1 cup gruyere, ground