Description
A rich, savory casserole that tastes like French onion soup in a one-pan dinner, featuring caramelized onions, seared chicken, orzo, and melted Gruyère.
Ingredients
Scale
- 900 g yellow onions (approximately 4 large)
- 60 g unsalted butter (4 tbsp)
- 15 ml olive oil (1 tbsp)
- 680 g boneless skinless chicken thighs (1.5 lb / about 6 thighs)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 120 ml dry white wine or low-sodium chicken broth (1/2 cup)
- 720 ml chicken broth (3 cups)
- 225 g uncooked orzo pasta (1 1/4 cups)
- 120 ml heavy cream (1/2 cup)
- 120 g grated Gruyère cheese (1 cup)
- 15 ml Dijon mustard (1 tbsp)
- 1 tbsp fresh thyme leaves (from 6–8 sprigs)
- 15 ml lemon juice (1 tbsp)
- 30 g grated Parmesan (optional, for topping)
Instructions
- Caramelize the onions: Heat a skillet over medium-low heat, add butter and olive oil, add sliced yellow onions and salt. Cook, stirring every 2–3 minutes, for 25–30 minutes until deep golden brown.
- Sear the chicken: Season chicken thighs with salt and pepper. Increase skillet heat to medium-high, add a drizzle of oil, and sear chicken 3–4 minutes per side. Remove and set aside.
- Deglaze and build the sauce: Add wine or broth to the hot pan, scraping up browned bits, then add chicken broth, Dijon, and heavy cream. Bring to a simmer for 2 minutes.
- Par-cook the orzo: Stir in uncooked orzo and thyme leaves; simmer for 6–7 minutes until orzo is just shy of al dente.
- Assemble and bake: Return chicken to the pan, spoon sauce over, sprinkle with grated Gruyère, and bake in a preheated oven at 190°C (375°F) for 18–20 minutes.
- Finish and serve: Squeeze lemon juice over the casserole and scatter extra thyme before serving. Rest for 5 minutes.
Notes
Use thighs for juiciness. Can be made ahead; see tips for storage.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 6g
- Sodium: 760mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 44g
- Cholesterol: 150mg