Caramelized Onion Chicken

I have an abundance of Red Torpedo onions I bought from a friend. They make the best caramelized onions, ever! This is a fairly labor intensive recipe on the front end. Make sure you keep the heat low, so as not to burn the onions. Here it is-


4 bone-in, chicken thighs (if you leave the skin on, try to get most of the fat off)
1 onion, sliced
1 clove garlic, crushed
2 T olive oil
1/2 c. chicken broth
1/4 c. cider vinegar
1/4 c. brown sugar
dash of hot sauce
salt and pepper to taste

In a heavy sauce pan heat oil over LOW heat, add onions and garlic and saute on low until onion become translucent. Add half the chicken stock into the onions. Allow the stock to boil down before you add the rest of the stock, stirring occasionally. Allow this to boil down. Add cider, brown sugar and hot sauce, reduce the mixture by half.

Place chicken thighs in a greased pan. Pour the onions over the chicken and bake at 425 for 30 minutes or until chicken juices run clear. If onions start to burn, reduce heat to 350 until chicken is done.