Chocolate-It's What's for Dinner

I've been making this recipe for a long time. It is so simple and it is so tasty.  I'm such a sucker for balsamic vinegar. There's no need to use expensive stuff here - the cheap stuff will do.  Just be sure that it is a good tasting cheap balsamic.  If it doesn't taste good to start, it won't taste good once it's reduced. Balsamic Braised Chicken Thighs ( Health Magazine ) 1 lb chicken thighs salt/pepper 2 T olive oil 1/4 c shallots, minced 3 sprigs fresh thyme 1/4 c red wine 3/4 c balsamic vinegar 1/4 c chicken stock 1/4 c honey 1 bay leaf Preheat oven 350.  Salt and pepper the chicken thighs.  In a skilled add olive oil and brown the thighs on both sides (3-5 minutes). Remove from pan.  Add the shallots and thyme to skillet and cook until shallots are tender but not browned. Add wine to deglaze the pan, scraping up the chicken bits. Cook until the wine evaporates and you can hear the shallots begin to sizzle again. Add chicken, balsamic ...

Sounds fancy huh? Don't tell anyone but it's really just soup with bread in it. But it is so much better than regular onion soup.  I've been making this since it first appeared in the NY Times in 2007 It is one of those warming, rib-sticking, comfort foods. What I really like about it is that you can do a lot of the prep ahead of time. I've made it for Easter Brunch a few times.  You can toast the baguette ahead of time and also make the caramelized onions ahead of time too. Grate the cheese and then you have most of the work done. Toast the bread under the broiler A lot of tears were created here-those onions were strong! Place the onions in a skillet. I think I used the wrong one this time.  I don't think I usually use Griselda* (my cast iron pan) because for a long while the onions just steamed instead of caramelizing. I think she was a tad too small. Eventually they got there.  I added about a tablespoon of sugar to help the caramelization alon...