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Rich French Onion Chicken Orzo Casserole Recipe

French Onion Chicken Orzo Casserole

A rich and comforting one-pan casserole featuring tender chicken and orzo pasta in a savory sauce inspired by French onion soup, all topped with a layer of melted Gruyère and Parmesan cheese.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: French-American
Calories: 765
Ingredients Method Notes

Ingredients
  

  • 900 g boneless skinless chicken thighs, cut into 2.5cm (1-inch) pieces
  • 1 tbsp olive oil
  • 30 g unsalted butter
  • 3 large yellow onions about 900g, thinly sliced
  • 2 cloves garlic minced
  • 1 tsp granulated sugar
  • 1 tsp salt plus more to taste
  • 1/2 tsp black pepper freshly ground
  • 2 tsp fresh thyme leaves or 1 tsp dried
  • 60 ml dry white wine like Sauvignon Blanc or dry vermouth
  • 1 litre beef stock hot
  • 250 ml chicken stock hot
  • 300 g orzo pasta uncooked
  • 200 g Gruyère cheese grated
  • 50 g Parmesan cheese freshly grated
  • Fresh parsley chopped, for garnish

Method
 

  1. Caramelise the Onions: In a large, heavy-based pan or Dutch oven, melt the butter with the olive oil over a medium-low heat. Add the sliced onions, sugar, and 1/2 tsp of salt. Cook slowly, stirring occasionally, for 25-30 minutes. The onions should become soft, deeply golden, and jammy. This step requires patience but is crucial for the final taste. What works best for me is to set a timer and just let them do their thing, giving them a stir every 5 minutes or so. For a detailed guide on this technique, BBC Good Food has an excellent article on how to caramelise onions.
  2. Sear the Chicken: While the onions are cooking, season the chicken pieces with the remaining 1/2 tsp of salt and the black pepper. Once the onions are caramelised, push them to one side of the pan. Increase the heat to medium-high, add the chicken to the empty side, and sear for 3-4 minutes per side until golden brown. You may need to do this in two batches to avoid overcrowding the pan. Remove the chicken and set it aside.
  3. Deglaze and Build the Sauce: Add the minced garlic and fresh thyme to the onions and cook for 1 minute until fragrant. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it bubble and reduce for about 2 minutes.
  4. Combine Stocks and Orzo: Pour in the hot beef and chicken stocks and bring the mixture to a simmer. Stir in the uncooked orzo.
  5. Bring it All Together: Return the seared chicken pieces to the pan. Stir everything together, reduce the heat to low, cover, and let it simmer for 10-12 minutes, or until the orzo is almost al dente. The pasta will absorb a lot of the liquid.
  6. Prepare for Baking: Preheat your oven to 190°C (170°C fan). Transfer the chicken and orzo mixture to a 23x33cm (9x13 inch) baking dish and spread it into an even layer.
  7. Add the Cheese Topping: In a small bowl, mix the grated Gruyère and Parmesan cheeses. Sprinkle the cheese evenly over the top of the casserole.
  8. Bake to Perfection: Bake, uncovered, for 15-20 minutes, or until the sauce is bubbling and the cheese on top is melted, golden brown, and gloriously bubbly. Let it rest for 5 minutes before garnishing with fresh parsley and serving.

Notes

For the best flavor, do not rush caramelizing the onions. The casserole can be stored in an airtight container in the refrigerator for up to 3 days.