Description
Sweet onion ribbons sizzle in butter and olive oil, darkening to jammy perfection with thyme and garlic. Chicken and orzo soak up a rich beef broth, then bake under melted Gruyère for a creamy, savory finish.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions thinly sliced (about 4 cups)
- 3 cloves garlic minced
- 1 teaspoon granulated sugar
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
- 1/2 cup dry white wine
- 4 cups beef broth
- 1 cup uncooked orzo
- 1 pound boneless skinless chicken breasts cut into 1-inch pieces
- 1 cup shredded Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1/2 cup sour cream
Instructions
- Preheat the oven to 375°F.
- In a large skillet, melt the butter with the olive oil over medium heat.
- Add the sliced onions and sugar, then cook, stirring occasionally, until the onions are deeply caramelized, about 20 minutes.
- Stir in the garlic and thyme, cooking until fragrant, about 1 minute.
- Pour in the white wine to deglaze the pan, scraping up any browned bits, and let it reduce for about 2–3 minutes.
- Add the beef broth and bring the mixture to a gentle simmer.
- Stir in the orzo and the chicken pieces, then season with salt and pepper.
- Transfer everything to a 9×13-inch baking dish, spreading it out evenly.
- Sprinkle the Gruyere and Parmesan cheeses over the top.
- Bake for 20–25 minutes, until the chicken is cooked through and the cheese is melted and golden.
- Remove from the oven and let rest for 5 minutes.
- Dollop the sour cream on top, garnish with fresh parsley, and serve warm.
Notes
- For deeper flavor, use a mix of beef and chicken broth.
- Substitute fontina or Swiss cheese if Gruyere is unavailable.
- Allow onions to caramelize slowly over medium heat for best sweetness.
- Leftovers can be refrigerated in an airtight container for up to 3 days.