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1.
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Cut the onions in half and then slice them into 1/8-inch thick half-rounds.
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(You will have about 3-4 cups of onions, but more is probably even better!)
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2.
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Heat the butter and oil in a large saute pan over medium heat.
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3.
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Add the onions, cayenne, salt and pepper, and saute for 10 minutes.
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4.
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Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized.
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Remove from heat and allow the onions to cool.
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Set aside.
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5.
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Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth.
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6.
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Add the onions and mix well.
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Taste for seasonings.
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Let sit overnight so the flavor of the onions pulls into the cream mixture.
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7.
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Add milk* to the prepared sauce until you have about 1 cup of sauce per chicken breast.
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Taste the sauce to make sure the flavor is as strong as you want it.
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If not, you can cheat by adding a bit of French onion soup mix, and then next time fry more onions.
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If the sauce is getting too runny you can add more mayo and sour cream to thicken it.
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*The measurement of 3-4 cups milk is an estimate.
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I usually just add it until its a nice saucy consistency.
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8.
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Lay the chicken breasts into a baking dish and pour the sauce over and all around them.
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9.
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Bake uncovered for 45-60 minutes at 375F and until slightly browned and bubbly.
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Best served with noodles.
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Note: I bet this recipe could be done in a slow cooker... if anyone tries this let me know!
