Description
A comforting and deeply satisfying French Onion Chicken Orzo Casserole that transforms the rich essence of classic French onion soup into a hearty, irresistible weeknight meal. It features tender chicken, creamy orzo pasta, sweet caramelized onions, and a luscious cheesy sauce baked to golden perfection.
Ingredients
Scale
- For the Caramelized Onions: 3 large (about 2.5-3 lbs) sweet yellow onions, thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- ½ teaspoon granulated sugar
- ¼ teaspoon sea salt, plus more to taste
- ⅛ teaspoon freshly ground black pepper, plus more to taste
- For the Chicken: 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
- For the Orzo: 1.5 cups orzo pasta
- 6 cups water or chicken broth
- 1 teaspoon salt
- For the French Onion Sauce: 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup dry white wine (or additional beef broth)
- 3 cups good quality beef broth (low sodium preferred)
- 1 cup chicken broth (low sodium preferred)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves, finely chopped (or ½ teaspoon dried thyme)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- For the Topping and Assembly: 1.5 cups shredded Gruyère cheese
- ½ cup grated Parmesan cheese
- ¼ cup fresh parsley, chopped (for garnish)
Instructions
- Caramelize the onions: Thinly slice 3 large yellow onions. In a Dutch oven or deep skillet, melt 3 tablespoons butter with 1 tablespoon olive oil over medium-low heat. Add onions, ½ teaspoon sugar, ¼ teaspoon salt, and ⅛ teaspoon pepper. Cook uncovered for 30-45 minutes, stirring every 5-7 minutes, until deeply golden brown and jam-like.
- Prepare the chicken: Cut 1.5 lbs chicken into 1-inch cubes. Toss with 1 tablespoon olive oil, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon smoked paprika (if using), salt, and pepper. Cook in the same pot over medium-high heat until lightly browned and cooked through. Remove chicken and set aside with caramelized onions.
- Cook the orzo: Boil 6 cups water or broth with 1 teaspoon salt. Add 1.5 cups orzo and cook until al dente (8-10 minutes). Drain thoroughly.
- Make the sauce: In the same pot, melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour to make a roux. Gradually whisk in 1 cup white wine (or broth), scraping up browned bits. Slowly whisk in 3 cups beef broth and 1 cup chicken broth. Add 1 tablespoon Worcestershire sauce, 1 teaspoon thyme, and 1 bay leaf. Simmer for 5-7 minutes until thickened. Season with salt and pepper. Remove bay leaf.
- Assemble the casserole: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. In a large bowl, combine cooked orzo, cooked chicken, and the sauce. Gently fold in two-thirds of the caramelized onions. Pour half the mixture into the baking dish. Sprinkle with half the Gruyère cheese. Add the remaining caramelized onions. Top with the rest of the orzo mixture.
- Bake: Sprinkle remaining Gruyère and ½ cup Parmesan cheese over the top. Cover tightly with foil and bake for 20 minutes. Remove foil and bake for another 15-20 minutes until bubbly and golden brown.
- Rest and serve: Let the casserole rest for 5-10 minutes. Garnish with fresh parsley. Serve warm.
Notes
- For extra flavor, use chicken broth instead of water for cooking the orzo.
- Use low-sodium broths to control saltiness.
- Gruyère cheese is classic, but Fontina or sharp cheddar can be substituted.
- For a vegetarian option, use vegetable broth and add chickpeas or white beans instead of chicken.
- A pinch of red pepper flakes can be added during onion caramelization for a touch of heat.
- Serve with a green salad or crusty bread.
- Prep Time: 25 Minutes
- Cook Time: 45 Minutes
- Category: Casserole
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 550-650 (estimate)
- Sugar: Approx. 10-15g (estimate)
- Sodium: Approx. 800-1200mg (estimate)
- Fat: Approx. 30-40g (estimate)
- Saturated Fat: Approx. 15-20g (estimate)
- Unsaturated Fat: Approx. 15-20g (estimate)
- Trans Fat: Approx. 0-1g (estimate)
- Carbohydrates: Approx. 45-55g (estimate)
- Fiber: Approx. 3-5g (estimate)
- Protein: Approx. 30-40g (estimate)
- Cholesterol: Approx. 100-150mg (estimate)
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