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French Onion Chicken Orzo Casserole: Ultimate Comfort

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Indulge in the cozy flavors of French onion soup transformed into a hearty casserole with tender chicken and creamy orzo pasta. This dish is perfect for a comforting weeknight dinner or an impressive meal for guests.

Ingredients

Scale
  • 3–4 large yellow or sweet onions
  • 2 tablespoons butter
  • Salt
  • 1 tablespoon olive oil
  • Boneless, skinless chicken thighs (or breasts, cut into 1-inch pieces)
  • 1 tablespoon black pepper
  • 2 cloves minced garlic
  • 2 tablespoons all-purpose flour
  • 1/4 cup non-alcoholic red wine substitute or 1 teaspoon balsamic vinegar
  • 4 cups beef broth
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1 bay leaf
  • 1 cup orzo pasta
  • 1/2 cup heavy cream or half-and-half
  • 1 1/2 cups shredded Gruyère cheese

Instructions

  1. Caramelize the Onions: In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium-low heat. Add sliced onions and a pinch of salt. Cook, stirring occasionally for 45-60 minutes, until onions are deeply golden brown and tender.
  2. Cook the Chicken: Season chicken pieces with salt and black pepper. In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear chicken in batches until golden brown on all sides, about 3-4 minutes per side. Remove chicken and set aside.
  3. Build the Sauce Base: Once onions are caramelized, add 2 cloves of minced garlic and cook for 1 minute. Sprinkle in 2 tablespoons of all-purpose flour and stir for another minute.
  4. Deglaze and Add Broth: Pour in 1/4 cup of non-alcoholic red wine substitute or 1 teaspoon of balsamic vinegar, scraping up browned bits. Gradually whisk in 4 cups of beef broth, stirring constantly. Add 1 teaspoon of fresh thyme leaves and a bay leaf. Simmer for 10-15 minutes.
  5. Cook the Orzo: Cook 1 cup of orzo pasta according to package directions until al dente. Drain and set aside.
  6. Combine and Add Cream: Stir in the seared chicken and cooked orzo into the sauce. Add 1/2 cup of heavy cream or half-and-half and stir until well combined.
  7. Assemble the Casserole: Preheat oven to 375°F (190°C). Transfer the mixture to a 9×13-inch baking dish.
  8. Top with Cheese and Bake: Evenly sprinkle 1 1/2 cups of shredded Gruyère cheese over the casserole. Bake for 20-25 minutes until bubbly and cheese is melted and golden brown.
  9. Rest and Serve: Let the casserole rest for 5-10 minutes before serving. Garnish with fresh parsley or thyme if desired.

Nutrition

Keywords: Don't rush the caramelization of the onions for the best flavor. Cook the orzo al dente to prevent mushiness. Use real Gruyère cheese for the best results.

Find it online: https://mamablueberry.com/french-onion-chicken-orzo-casserole-ultimate-comfort/