1. In a large skillet, melt the butter over medium heat. Add sliced onions and a pinch of salt. Cook slowly, stirring often, for 30–35 minutes until caramelized. Add garlic and thyme during the last 5 minutes.

2. While onions cook, bring a pot of salted water to a boil. Cook orzo until just al dente (about 7–8 minutes). Drain and set aside.

3. Add chicken broth and heavy cream to the caramelized onion mixture. Bring to a simmer. Stir in the Gruyère cheese until melted. Season with salt and pepper.

4. In a large bowl, combine the orzo, shredded chicken, and onion-cream sauce. Mix thoroughly.

5. Transfer the mixture to a greased 9×13-inch baking dish. Spread evenly.

6. Top with crispy fried onions and bake at 375°F for 20–25 minutes, or until golden and bubbly.

7. Garnish with fresh parsley before serving.