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This French Onion Chicken and Rice dish is my go-to on chilly nights when only gooey, cheesy comfort food will do. The magic starts with deeply caramelized sweet onions that wrap every bite in savory richness, blending into creamy rice, juicy chicken, mushrooms, and a melting golden Gruyère crust. It is elegant enough for company and hearty enough to satisfy a crowd.
When I made this for my sister’s birthday, everyone asked for seconds and not a single crumb was left by the end of dinner.
Ingredients
- Sweet onion: Look for unblemished large onions for the best caramelized flavor
- Butter and extra virgin olive oil: Choose high quality for a richer base
- Fresh garlic: Minced right before using unlocks the most aroma
- Kosher salt and freshly ground black pepper: Brings out every flavor
- Dry tarragon and thyme: Use these classic French herbs for depth
- Brandy or white wine: Adds a sweet deglaze lifting fond from the onions
- Worcestershire sauce: Brings that umami pop
- Button mushrooms: Choose firm fresh mushrooms for a robust bite
- White uncooked rice: Long grain gives the fluffiest result
- Baby spinach: Brightens and adds a boost of green
- Chicken stock: Homemade or good boxed gives the most flavorful rice
- Heavy cream: Makes everything irresistibly silky
- Cooked chicken: Torn into bite size pieces for easy eating and juicy texture
- Gruyère Swiss cheese: Shred it just before topping for the best melt and flavor
Step-by-Step Instructions
- Caramelize the Onions:
- Melt two tablespoons of butter with two tablespoons of oil in a large skillet over medium low heat. Add the onion slices and spread them out. Let them cook untouched for 15 minutes to start the caramelization then stir and continue to cook for another 15 minutes. Resist rushing this step. You want soft golden onions. Cook for another 10 to 15 minutes if needed watching that the onions never burn
- Build the Flavor Base:
- Raise heat to medium and add minced garlic cooking for just one minute until fragrant. Stir in salt black pepper tarragon and thyme and cook one more minute to bloom the herbs’ flavor
- Deglaze and Add Umami:
- Take the skillet off the heat before pouring in brandy or wine to avoid flareup. Return to heat and simmer until liquid is mostly evaporated about five minutes. Pour in Worcestershire sauce and stir everything together then remove from heat
- Brown the Mushrooms:
- In a dry pan over medium high heat cook the sliced mushrooms without added fat. Let them brown on one side before stirring then cook until deeply browned about five to ten minutes
- Toast the Rice:
- Add remaining butter and oil into the mushrooms. When melted stir in the rice and cook for about five minutes to get a slight toasty golden color on some grains
- Add Spinach and Simmer:
- Add the spinach to the pan and cook just until wilted which takes about one minute. Pour in chicken stock bring to a simmer then reduce the heat to low. Cover and cook for 15 minutes until the rice is tender
- Cream and Chicken Finish:
- Remove the lid and gently stir in heavy cream and the cooked chicken. Let the mixture heat just until everything is hot through but do not boil
- Bake and Broil for Bubbling Cheese:
- Spray a casserole dish with kitchen spray. Pour the rice mixture evenly into the dish then spread the caramelized onions over the top. Sprinkle with shredded Gruyère. Broil for a few minutes just until the cheese melts turns golden and bubbles
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My favorite part is the layer of Gruyère on top. My mother always insisted on extra cheese and it was her secret to getting us kids excited about any casserole
Storage Tips
If you have leftovers let the casserole cool to room temperature before covering tightly and refrigerating. This dish can be kept in the fridge for up to three days and reheats easily in the oven or microwave. I like to add a splash of chicken stock when reheating to keep everything creamy.
Ingredient Substitutions
You can swap out the Gruyère for Emmental or even a good sharp Swiss if needed. No brandy is no problem just use a dry white wine instead. For a different green try kale or chard cut into thin strips and sautéed before adding.
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Serving Suggestions
This casserole is hearty enough to stand alone but it pairs beautifully with a crisp green salad or a tangy vinaigrette. For a festive touch scatter a handful of fresh thyme or parsley on top right before serving.
Cultural Note
This dish was inspired by the beloved flavors of French onion soup mixed with the best bits of a Sunday chicken bake. The slow caramelized onions and Gruyère are classic to French cuisine making each bite feel like a French bistro dinner at home.
Frequently Asked Questions
- → How do I properly caramelize onions for this dish?
Caramelize onions low and slow over medium-low heat, stirring occasionally. Allow them to develop a deep golden-brown color for best flavor.
- → What can I use instead of Gruyère cheese?
Swiss or Emmental cheeses are good alternatives, as they melt well and have a nutty flavor similar to Gruyère.
- → Can I substitute other greens for spinach?
Yes, baby kale or chard work well. Just chop finely and wilt them gently as with spinach.
- → Should the rice be cooked before baking?
No, the rice cooks in the pan with stock before baking, absorbing rich flavors from the aromatics and mushrooms.
- → Is it possible to prepare this dish ahead of time?
Absolutely. Assemble the finished components and refrigerate. Add cheese and broil just before serving.
- → What wine pairs best with this meal?
A dry white wine, such as Sauvignon Blanc or Chardonnay, complements the onion and cheese flavors beautifully.