Beef bouillon paste gives this chicken dish an extra kick of flavor, while sherry lends another level of sophisticated depth to the sauce. The flavors are reminiscent of the classic French onion soup but crafted into a satisfying weeknight entree instead. This meal features lightly breaded chicken breasts, soaked in a combination of beef broth and sherry, and garnished with caramelized onions and a layer of melted Gruyère.

The secret to caramelizing the onions quickly is to keep them covered as much as possible to trap the steam and speed up the softening process. The broth is added just enough to infuse sweetness into the onions, while the beef bouillon paste enriches the broth, lending another layer of texture and flavor to the sauce.

To prepare the dish, melt butter in a large cast-iron skillet until it's creamy. Add onions, sprinkle with thyme, and flavor with pepper. Pour in half a cup of the broth and let the mix simmer. Keep the heat low, cover the skillet, and let the onions become tender and sweet over the course of roughly 18 minutes. Next, lavish the onions with granulated sugar and keep them cooking until they've browned slightly at the edges. Following this process, set the onions aside while you prepare the chicken.

Each chicken breast should be lightly floured, seasoned with onion powder, salt, thyme, and black pepper. Cook the chicken until it's golden brown. To make the pan sauce, pour sherry into the skillet, letting it simmer until it reduces slightly. Add the rest of the chicken broth to the skillet, along with the beef bouillon. Cook until the sauce has thickened slightly.

Finally, arrange the chicken cutlets in the sauce before topping them off generously with caramelized onions, Gruyère, and a touch of Parmesan. Broil the cutlets until cheese is golden and bubbly. Just before serving, garnish the dish with a sprinkle of black pepper and fresh thyme leaves. A side of crusty bread goes perfectly with this meal to help mop up the rich sauce.

Don't worry about leftovers, because this dish stores well for up to three days in an airtight container in the refrigerator. Recreate the flavors of France at home, with this sumptuous French-inspired breaded chicken with sherry sauce and melty Gruyère.