French Onion Chicken Rice Bake (Printer-Friendly Version)

Comforting blend of golden onions, chicken, and rice baked until bubbling with cheese and savory flavor.

# Ingredients Needed:

→ Main Ingredients

01 - 2 large yellow onions, thinly sliced (approximately 21 ounces)
02 - 2 tablespoons unsalted butter, plus additional for dotting on top
03 - 1 tablespoon olive oil
04 - 3 cloves garlic, minced
05 - 1.5 cups long grain white rice, rinsed until water is mostly clear
06 - 1.1 pounds boneless skinless chicken thighs, cut into large bite-sized pieces
07 - 3 cups beef stock or chicken stock
08 - 1 teaspoon kosher salt, plus more to taste
09 - 0.5 teaspoon cracked black pepper
10 - 1 teaspoon dried thyme or several sprigs of fresh thyme
11 - 1 teaspoon Worcestershire sauce (optional)
12 - 1 teaspoon sugar (use only if onions are not caramelizing well)
13 - 1.5 cups grated Gruyere or Swiss cheese; mozzarella or cheddar can be substituted
14 - Splash white wine or apple cider vinegar for deglazing (optional)

# Step-by-Step Directions:

01 - Preheat oven to 375°F. Grease a 9x13 inch (23x33 cm) baking dish or use a large oven-safe skillet.
02 - Heat a large skillet over medium heat. Add butter and olive oil. Add sliced onions with a pinch of salt and cook, stirring every few minutes, for 25 to 35 minutes until deeply golden and caramelized. If onions begin to stick or the pan becomes dry, add a splash of water. Add sugar only if onions are not browning well.
03 - Add minced garlic and thyme to the caramelized onions and cook for 30 seconds until fragrant. Deglaze with a splash of wine or apple cider vinegar, scraping up browned bits from the pan. Stir in the Worcestershire sauce if using.
04 - Push onions to the side or temporarily remove most from the skillet. Add chicken pieces with a pinch of salt and pepper. Sear for 2 to 3 minutes per side for color; do not cook through completely.
05 - Scatter rinsed rice evenly over the prepared baking dish. Arrange caramelized onions and browned chicken on top. Pour stock over the mixture and stir gently to submerge the rice. Taste the liquid and season with additional salt if needed.
06 - Cover dish tightly with foil. Bake for 35 minutes without uncovering.
07 - Remove foil and gently stir from the edges inward. If rice is just tender and mostly absorbed, sprinkle grated cheese evenly on top and bake uncovered for 8 to 12 minutes until the cheese is golden and bubbly. If rice is still firm, add 0.25 cup hot stock and bake covered for an additional 10 minutes.
08 - Allow the casserole to rest for 7 to 10 minutes before serving for optimal texture and flavor development.

# Helpful Hints:

01 - Rinsing rice thoroughly prevents clumping and promotes fluffy texture.
02 - Caramelizing onions slowly over medium heat develops deep flavor; do not rush this step.
03 - Layer salt throughout preparation to achieve balanced seasoning, as cheese contributes additional saltiness.
04 - If substituting condensed soup, reduce added salt and omit sugar to avoid excessive seasoning.
05 - Letting the baked dish rest after cooking allows the rice to absorb remaining liquid and sets the layers.

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