Melt 2 tablespoons of butter and 1 tablespoon of olive oil in a skillet over medium-low heat. Add 2 cups of thinly sliced yellow onions and stir occasionally for about 25-30 minutes until caramelized.

Season 1 pound of chicken with salt and pepper. Increase heat to medium-high and sear the chicken for 3-4 minutes per side until golden brown.

Lower heat back to medium, add 1 teaspoon of minced garlic to the onions, and stir for 30 seconds.

Pour in 4 cups of beef broth, add 1 teaspoon of dried thyme and 1 bay leaf. Return the chicken and simmer gently.

Add 1 cup of orzo pasta, cover, and cook for 8-10 minutes, stirring occasionally.

Sprinkle 1 cup of cheese over the top. Broil briefly if desired until cheese melts. Remove thyme sprigs and bay leaves before serving.

Garnish with freshly chopped parsley or chives and a squeeze of lemon juice before serving.