Description
A delightful, creamy meld of flavors reminiscent of classic French onion soup, this casserole is perfect for cozy weeknight dinners or gatherings.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions (thinly sliced)
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3 garlic cloves (minced)
- 1 1/2 cups orzo pasta
- 2 cups cooked shredded chicken (rotisserie works well)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 cup heavy cream (or half and half for a lighter option)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze for added depth
Instructions
- Caramelize the onions: In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat. Add the onions, sugar, and salt. Cook for 20 to 25 minutes, stirring until the onions are deeply golden.
- Add the minced garlic in the last 1 to 2 minutes for an aromatic finish.
- Stir in the orzo and cook for about 2 minutes to allow it to lightly toast.
- Incorporate the shredded chicken, dried thyme, pepper, and Worcestershire sauce if using. Mix well.
- Pour in the chicken broth and cream. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 8 to 10 minutes until the orzo is tender.
- Stir in 1 cup of mozzarella cheese and the grated Parmesan until melted and creamy.
- Preheat your oven to 375°F (190°C). Sprinkle remaining mozzarella on top.
- Bake uncovered for 10 to 15 minutes until bubbly and golden.
- Allow to rest for 5 to 10 minutes before serving.
Notes
For added flavor, consider sprinkling toasted breadcrumbs on top before baking or adding a splash of white wine during the onion caramelization.