Chicken and Caramelized Onion Pub Grub Sandwich

Simple deal here:
1 large [or 2  small] chicken breast and 1 large onion makes 2 servings.
2 TB butter or margarine

Cook chicken in your preferred method [I like to boil mine], cool, then shred.
Or, alternately, I have sliced chicken breasts thin and cooked alongside the onions.

Like so

 I cooked these together over medium heat about 10 minutes, stirring at regular intervals. Then topped with cheese, covered until melted and  covered the buns that had been lightly buttered and toasted.
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OR:
Slice Hoagie Roll in half.
To make caramelized onions - just slice thinly and cook gently and slowly in a little oil and butter on medium heat.  Try not to stir too often.  Cooking slowly is the secret here. Add a pinch of sugar and they will begin to look and smell delicious.**Takes about 10 minutes.**

 After onions are cooked, removed from pan and set aside on small plate,  Don’t wipe the pan, but place opened hoagie rolls face down directly on all that yummy oniony goodness. Be sure to slide them around and sop up all of the browned butter and onion bits. On medium heat, should take 3-4 minutes to toast nicely.
 Once  toasted load with shredded chicken and caramelized onions.  Finish off with a good helping of grated cheddar, swiss, parmesan, or mozzarella cheese [ ok, are you sensing that just about any ol’ cheese you like will work here?]- then melt under the broiler.
 Good as is, or with a bit of ranch dressing.
Also, if you’re hankering for a bit of kick, try adding a dash of cajun seasonings to the onions as they cook.