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Preheat oven to 400F.
In a large skillet, heat 2 tbsp of butter over medium-high heat.
Once hot, add in all of the sliced onions and ¼ cup beef broth. Cook for 15-20 minutes or until browned and softened.
While onions are cooking, pound chicken breasts with mallot or roller until even and thinner that before. Anywhere around 1 inch thick all around.
Season both sides of chicken with thyme, salt, and pepper.
Set finished onions aside in a bowl. Add 1 tbsp of butter to skillet and then add chicken.
Sear chicken for 5 minutes on each side. Once it has been seared on each side, set chicken aside on a plate and turn down stovetop to medium-low heat.
In a small bowl, mix together ¾ cup broth with 1 tbsp arrowroot powder.
Add onions back to skillet, along with the broth arrowroot mixture. Whisk together for 2-3 minutes or until thickened. Turn off heat.
Add chicken back to skillet and using a spoon, cover the chicken with the onions and sauce.
Top each chicken breast with finely shredded gruyere cheese.
Transfer skillet to oven and bake for 8-10 minutes or until internal temp reads 165F.