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Preheat oven to 400F
In the microwave, melt one tbsp of butter
Brush bread with butter and toast for 10 minutes, then slice into 1-inch pieces
To a large skillet, over medium-high heat, add 2 tbsp butter. Once the butter melts and begins to foam, add the chicken thighs. Cook until golden brown (about 4 minutes), flip and continue to cook until the chicken has an internal temp of 165F. Remove the chicken and lower the heat to medium
Add 1 tbsp butter. Once the butter has melted, add the sliced onions and season with ½ tsp salt. Continue to cook the onions low and slow until they begin to caramelize and turn silky and golden brown. This could take 30 minutes, but it's worth it!!
Add thyme, ½ tsp salt, and sherry. Cook for about 4 minutes or until the alcohol smell is gone
Add bay leaves and stock and increase heat to medium-high. Bring to a simmer and let simmer for 4 minutes
Remove bay leaves. Add back the chicken and nestle the pieces of bread around the chicken
Top with Gruyere and place under the broiler (middle rack) for 2 minutes
Serve immediately!
Garnish with chopped chives