French Onion Chicken and Rice Bake

Caramelized onions, tender shredded chicken, and cooked rice are folded into a savory thyme gravy, topped with nutty Gruyere, and baked until bubbling and golden.

Prep: 20 min · Cook: 65 min · Yield: 6 · Method: Oven

Ingredients

• 2.5 lb (1.1 kg) yellow onions
• 4 tbsp (57 g) unsalted butter
• 1 tbsp (15 ml) olive oil
• 1.25 tsp (7 g) kosher salt
• 3 tbsp (24 g) all-purpose flour
• 2.5 cups (600 ml) low-sodium chicken broth
• 2 tsp (2 g) fresh thyme leaves
• 0.5 tsp (1 g) black pepper
• 4 cups (about 800 g) cooked long-grain white rice
• 3 cups (about 450 g) cooked shredded chicken
• 2 cups shredded (about 200 g) gruyere cheese

Cooking instructions

1. Heat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch (23-by-33-cm) baking dish. (about 5 min) — 375°F (190°C)
2. Halve the onions and slice them thinly. Melt the butter with the olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the onions and salt, then cook, stirring occasionally, until deeply golden and reduced, 30 to 35 minutes. Lower the heat if they begin to scorch. (about 35 min) — Medium heat
3. Sprinkle the flour over the onions and stir for 1 minute. Gradually whisk in the broth until smooth. Stir in the thyme and black pepper, then simmer until lightly thickened, 2 to 3 minutes. (about 4 min) — Medium heat
4. Remove the skillet from the heat and fold in the cooked rice and shredded chicken until evenly coated. Transfer the mixture to the prepared baking dish and spread it level. (about 5 min) — 375°F (190°C)
5. Sprinkle the Gruyere evenly over the top. Bake uncovered until the casserole is bubbling around the edges and the cheese is melted and golden, 20 to 25 minutes. The center should reach at least 165°F (74°C) on an instant-read thermometer. (about 25 min) — 375°F (190°C)
6. Rest for 5 minutes before serving so the gravy can settle. (about 5 min) — Room temperature