Braised French Onion Chicken With Gruyère

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3 tablespoons unsalted butter

2 pounds onions, sliced into thin half-moons

Kosher salt and freshly ground black pepper

4 garlic cloves, sliced

2 small sprigs thyme, leaves only

4-inch sprig rosemary

2 cups chicken broth, divided

1 tablespoon balsamic vinegar

2 tablespoons Dijon mustard

3 pounds boneless skinless chicken thighs

2 ounces Gruyère cheese, finely grated or shaved (about 1 cup)

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