Onions

In a large, heavy bottomed skillet heat the butter and olive oil over slightly higher than medium heat. When butter and oil are hot, add the onions and toss to coat with the fat. Cook, stirring every 5 minutes. The onions will start by sweating out most of their liquid, this will take about 25 minutes. At this point add the sugar and salt, stirring to combine. Now the onions will really begin to caramelize. Cook for another 25 minutes, stirring occasionally until onions are very deeply colored, fragrant and chewy.

Chicken

Preheat oven to 400 degrees. If your breasts are very large, slice them in half lengthwise so they are very thin. Pound the breasts out with a meat mallet until they are about 1/4 inch thick. Season with salt and pepper on both sizes, place on a sheet pan, drizzle with olive oil and bake for 15 minutes. Remove the breasts, top with 1-2 slices of brie and a large spoonful of caramelized onions and place back in the oven for an additional 3-5 minutes until brie is melty.

Remove and drizzle liberally with balsamic glaze.