Preheat oven to 375°F.

Thinly slice onions about ¼" thick.

Transfer to a rimmed baking sheet and toss with ½ teaspoon salt and 1 tablespoon melted butter. Bake for 30-35 minutes until onions begin to soften, become translucent or slightly brown and begin to stick to the pan.

Meanwhile, in a small bowl, combine melted butter garlic, half of the chopped herbs, remaining salt and pepper.

Remove onions from the oven. Now, turn temperature up to 425°F.

Deglaze the pan with wine or broth. Add bread hunks, drizzle with half of the butter mixture and toss all together to coat. Nestle in chicken thighs, drizzle with remaining butter. Place a little pile of onions atop each chicken thigh.

Bake for 25-30 minutes until chicken is nearly fully cooked through. Carefully remove from the oven and add grated cheese to the top of the chicken. Then bake for another 8-10 minutes until the cheese is bubbly and browning. Be sure the chicken is fully cooked all the way through and the internal temperature of the chicken is 165°. If the chicken needs more time but the cheese is bubbly, cover with foil and continue to bake until finished.

Remove from oven, top with remaining chopped herbs and serve immediately with fresh green salad, grains, rice or pasta.