Description
A memorable twist on classic French onion soup, combining caramelized onions, tender chicken, and nutty orzo in a creamy, cheesy casserole.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3 garlic cloves, minced
- 1 1/2 cups orzo pasta
- 2 cups cooked shredded chicken
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Optional: 1/2 teaspoon Worcestershire sauce or balsamic glaze
Instructions
- In a large oven-safe skillet or Dutch oven, melt butter and olive oil over medium heat. Add onions, sugar, and salt. Cook for 20–25 minutes until caramelized.
- Stir in the minced garlic for the last 1–2 minutes.
- Stir in orzo and lightly toast for 2 minutes.
- Add shredded chicken, thyme, pepper, and Worcestershire sauce if using. Mix well.
- Add chicken broth and cream, bringing to a gentle simmer. Cover and cook for 8–10 minutes until the orzo is tender.
- Stir in 1 cup mozzarella and Parmesan until melted and creamy.
- Preheat oven to 375°F (190°C), sprinkle remaining mozzarella on top, and bake for 10–15 minutes until bubbly and golden.
- Let it rest for 5–10 minutes before serving. Garnish with thyme or parsley if desired.
Notes
For added flavor, consider adding vegetables such as spinach or mushrooms. You can also substitute different types of cheese for variety.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French