Ingredients
Equipment
Method
Prep and caramelize the onions
- Preheat the oven to 375F. Arrange ingredients so you can add them quickly as the onions finish caramelizing.
- Melt the butter in a large oven-safe skillet over medium heat, then add the sliced onions. Cook for 30-35 minutes, stirring occasionally, until deeply caramelized and dark golden at the edges.
- Add the garlic and dried thyme to the caramelized onions. Cook for 2 minutes, stirring, until fragrant.
- Pour in the white wine and cook for 2 more minutes. Stir to loosen browned bits from the pan so the mixture looks glossy.
Build the casserole
- Add the beef broth, Worcestershire sauce, and uncooked orzo to the skillet, then stir in the diced chicken. The liquid should spread evenly and the orzo should be submerged.
- Bring the mixture to a simmer, then stir in the cubed cream cheese until fully melted. The sauce should thicken slightly and look creamy.
- Season with salt and pepper to taste, then scatter the shredded Gruyère over the top. The cheese should form an even golden layer.
Bake
- Bake at 375F for 25-30 minutes, until the orzo is cooked, the chicken is done, and the cheese is golden. Look for bubbling around the edges and a browned top surface.
- Rest for 5 minutes after baking, then garnish with fresh thyme. The casserole should set slightly so it slices and serves cleanly.
Notes
For best caramelization, keep the onions cooking with steady heat and stir often—deep color drives the flavor. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in the oven at 350F until hot throughout. Freezing is not recommended because orzo and cream cheese can change texture when thawed. For a lighter option, use reduced-fat cream cheese and swap part of the Gruyère for a lower-fat Swiss-style cheese while keeping the same baking time.