Ingredients:

  • 900g Yellow Onions
  • 42g Unsalted Butter
  • 15ml Olive Oil
  • 1 tsp granulated sugar
  • 0.5 tsp salt
  • 680g Chicken Thighs
  • 300g Dry Orzo
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 710ml Beef Broth
  • 120ml Heavy Cream
  • 1 tbsp Worcestershire sauce
  • 150g Gruyère
  • 50g Parmesan cheese, grated

Instructions:

  1. Melt 42g butter with 15ml oil in a large pot over medium heat. Add 900g sliced onions, 1 tsp sugar, and 0.5 tsp salt.
  2. Cook 20-25 minutes, stirring occasionally, until the onions are deep brown and jammy.
  3. Push onions to the side and add 680g chicken pieces.
  4. Stir in 3 cloves minced garlic and 1 tsp dried thyme for 1 minute until fragrant and pungent.
  5. Pour in 300g dry orzo. Stir for 2 minutes until the pasta edges look translucent.
  6. Pour in 1 tbsp Worcestershire sauce and 710ml beef broth, scraping the bottom to release the fond (brown bits).
  7. Stir in 120ml heavy cream. Bring to a simmer for 5 minutes until the liquid slightly thickens.
  8. Transfer to a 9x13 baking dish (if not using an oven safe pot). Cover with 150g Gruyère and 50g Parmesan.
  9. Place in a 180°C oven for 20 minutes until the cheese is bubbling and golden brown.
  10. Let the dish sit for 5 minutes before serving.