Ingredients
Equipment
Method
- Caramelize the onions: In a large oven-safe skillet or Dutch oven, heat butter and olive oil over medium-low. Add thinly sliced onions and cook slowly, stirring often, until golden and deeply caramelized—about 30-40 minutes. Add garlic and cook for another minute.Yellow onions, Butter, Olive oil, Garlic
- Cook the chicken: While the onions cook, season chicken pieces with salt and pepper. Brown the chicken in a separate skillet (or after removing onions temporarily from the pot), just until golden on both sides. No need to fully cook—it will finish in the oven.Boneless, skinless chicken thighs or breasts, Salt and black pepper
- Deglaze and combine: Add beef broth to the onions and scrape up any browned bits. Stir in orzo, cream, thyme, and browned chicken. Simmer for 5–7 minutes until the orzo begins to absorb liquid but is still slightly firm.Orzo pasta, Beef broth, Heavy cream, Fresh thyme
- Add cheese and bake: Stir in half of the Gruyère cheese. Top the casserole with the remaining cheese and transfer the pan to a preheated oven at 375°F (190°C). Bake uncovered for 20–25 minutes or until the top is golden and bubbly.Gruyère cheese
- Serve and enjoy: Let the casserole rest for 5–10 minutes before serving to allow it to thicken. Garnish with extra thyme or chopped parsley if desired.
Notes
To get the most out of this recipe, do not rush the onion caramelization process as the deep flavor comes from cooking them low and slow. Additionally, always use freshly grated Gruyère cheese rather than pre-shredded varieties for a superior melting texture.