Description
A deeply comforting one-pan dinner featuring tender chicken thighs, slowly caramelized yellow onions, and creamy orzo simmered in rich beef broth, finished with heavy cream and a generous blanket of melted Gruyere and mozzarella cheese. All the beloved flavors of classic French onion soup transformed into a hearty, satisfying pasta dish the whole family will request on repeat.
Ingredients
- 1.5 lbs (680g) boneless skinless chicken thighs, cut into pieces
- 3 large yellow onions, thinly sliced (900g)
- 1.5 cups (300g) dry orzo
- 3.5 cups (840ml) low sodium beef broth
- 1 cup (115g) Gruyere cheese, freshly shredded
- 1 cup (115g) mozzarella cheese, freshly shredded
- ¼ cup (60ml) heavy cream
- 2 tablespoons (30g) unsalted butter
- 1 tablespoon (15ml) olive oil
- 1 tablespoon fresh thyme leaves
Instructions
- Heat the olive oil and butter together in a large, wide oven-safe skillet or Dutch oven over medium heat until the butter is fully melted and the pan is hot.
- Add the thinly sliced onions to the pan with a pinch of salt. Cook over medium-low heat, stirring every few minutes, for 30–35 minutes until the onions are deeply golden, soft, and caramelized. Do not rush this step — low and slow is the key to authentic caramelized onion flavor.
- Push the caramelized onions to the sides of the pan and increase the heat to medium-high. Add the chicken thigh pieces in a single layer and sear for 3–4 minutes per side until golden brown on the outside.
- Stir the chicken and onions together. Add the fresh thyme leaves and stir for 30 seconds until fragrant.
- Add the dry orzo to the pan and stir to coat in the butter and onion mixture for 1 minute.
- Pour in the beef broth and bring to a gentle boil, scraping up any browned bits from the bottom of the pan. Reduce heat to medium-low, cover, and simmer for 10–12 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the broth.
- Stir in the heavy cream and mix until fully incorporated. Taste and adjust seasoning with salt and pepper as needed.
- If your skillet is oven-safe, scatter the shredded Gruyere and mozzarella evenly over the top. Place under the broiler for 3–4 minutes until the cheese is melted, bubbly, and golden. Alternatively, place a lid on the pan and let the residual heat melt the cheese for 2–3 minutes.
- Remove from heat, garnish with extra fresh thyme, and serve immediately directly from the pan.
Notes
- Do not rush the caramelized onions — they are the entire flavor foundation of this dish and need at least 30 minutes over low heat to develop their full sweetness and depth.
- Freshly shredded Gruyere and mozzarella melt significantly better than pre-shredded cheese, which contains anti-caking agents that affect the final texture.
- Stir the orzo occasionally while it simmers to prevent it from sticking to the bottom of the pan.
- Prep Time: 10 minutes
- Cook Time: 50 mins