Ingredients:

  • 3 large yellow onions, thinly sliced (approx. 900g)
  • 3 tbsp unsalted butter (42g)
  • 0.25 tsp baking soda
  • 0.25 cup dry sherry (60ml)
  • 1 tbsp fresh thyme leaves
  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces (680g)
  • 1.5 cups dry orzo pasta (300g)
  • 3 cups beef broth (710ml)
  • 3 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1.5 cups Gruyère cheese, freshly shredded (150g)
  • 0.5 cup Parmesan cheese, grated (50g)
  • 1 cup French fried onions (40g)

Instructions:

  1. Melt 3 tbsp butter in the skillet over medium heat. Add the 3 sliced onions and 0.25 tsp baking soda. Cook for 15 minutes until they are deep mahogany and jammy.
  2. Pour in 0.25 cup dry sherry. Note: This lifts the caramelized sugars off the bottom. Stir until the liquid has mostly evaporated.
  3. Stir in 1 tbsp fresh thyme and 3 cloves minced garlic. Cook for 1 minute until the garlic is fragrant.
  4. Add the 1.5 lbs of chicken thigh pieces to the pan. Sauté for 5 minutes until the outside is no longer pink. It doesn't need to be cooked through yet.
  5. Add 1.5 cups dry orzo to the skillet. Stir constantly for 2 minutes until the pasta smells slightly nutty.
  6. Pour in 3 cups beef broth and 1 tbsp Worcestershire sauce. Bring to a boil, then reduce heat and simmer for 8 minutes. The orzo should be tender but still have a bite.
  7. Stir in 0.5 cup Parmesan and half of the Gruyère. Note: This creates a creamy binder for the pasta.
  8. Sprinkle the remaining Gruyère and 1 cup French fried onions over the top in an even layer.
  9. Place the skillet in a preheated 400°F oven for 10 minutes. Bake until the cheese is bubbling and the onions are golden and crackling.
  10. Let the dish sit for 5 minutes before serving. This allows the sauce to thicken slightly and ensures the chicken is perfectly juicy.