Description
Experience the sophisticated, comforting flavors of classic French onion soup transformed into a hearty weeknight dinner. This delicious casserole combines tender shredded chicken, slow-caramelized onions, and perfectly cooked orzo pasta in a velvety, cheese-topped sauce. It is a one-pan wonder that delivers bistro-style quality with minimal effort, making it the perfect meal for busy families looking for a satisfying, gourmet-inspired dining experience.
Ingredients
3 tablespoons butter
3 large yellow onions, thinly sliced
2 cloves garlic, minced
1 teaspoon dried thyme
2 cups cooked chicken, shredded
1.5 cups dry orzo pasta
3 cups low-sodium beef broth
1 cup heavy cream
1 cup Gruyere cheese, shredded
1 cup mozzarella cheese, shredded
Salt and black pepper to taste
Instructions
Preheat your oven to 375°F (190°C).
In a large oven-safe skillet or Dutch oven, melt the butter over medium heat.
Add the sliced onions and cook slowly, stirring occasionally, until deeply caramelized and golden brown, about 20-25 minutes.
Stir in the garlic and dried thyme, cooking for 1 minute until fragrant.
Add the orzo pasta to the skillet and toast lightly for 2 minutes.
Pour in the beef broth and bring to a simmer, scraping any browned bits from the bottom of the pan.
Stir in the shredded chicken and heavy cream, then bring to a gentle simmer.
Remove from heat, top with shredded Gruyere and mozzarella cheeses.
Transfer to the oven and bake for 15-20 minutes, or until the pasta is tender and the cheese is bubbly and golden.
Notes
Use a high-quality low-sodium beef broth to ensure the best flavor. For a crispier topping, place the skillet under the broiler for the last 2 minutes of baking. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 45
- Category: Meals
- Method: Baking
- Cuisine: French-Italian Fusion