Description
A heartwarming casserole that combines the rich essence of French onion soup with the satisfying bite of orzo, topped with golden cheese.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced
- 1 teaspoon sugar
- ½ teaspoon salt
- 3 garlic cloves, minced
- 1 ½ cups orzo pasta
- 2 cups cooked shredded chicken (rotisserie works well)
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 cup heavy cream (or half and half for a lighter option)
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Optional: ½ teaspoon Worcestershire sauce or balsamic glaze
Instructions
- In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium heat. Add the sliced onions, sugar, and salt. Cook for 20-25 minutes until the onions are deeply golden and caramelized, adding minced garlic in the last 1-2 minutes.
- Stir in the orzo, toasting it lightly for about 2 minutes. Add the shredded chicken, thyme, and pepper, and mix well.
- Add the chicken broth and cream, bringing the mixture to a gentle simmer. Reduce the heat to low, cover, and cook for 8-10 minutes, stirring occasionally until the orzo is tender.
- Stir in 1 cup of mozzarella and the grated Parmesan cheese until fully melted and creamy.
- Preheat your oven to 375°F (190°C). Sprinkle the remaining ½ cup of mozzarella over the top and bake uncovered for 10-15 minutes, until bubbly and golden.
- Let the casserole rest for 5-10 minutes before serving. Garnish with fresh thyme or parsley if desired.
Notes
Feel free to substitute the chicken with your favorite protein or make it vegetarian using plant-based ingredients. For extra flavor, try adding sautéed mushrooms or spinach.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French