Bechamel / Chicken / Artichokes / Fontina / Caramelized Onions Recipe

Preparation Steps

1. 1

   Caramelize the Onions

   In a skillet, heat olive oil over medium heat. Add sliced onions and cook, stirring occasionally, until golden brown and caramelized, about 15-20 minutes. Set aside.

2. 2

   Make the Bechamel Sauce

   In a saucepan, melt butter over medium heat. Add flour and whisk continuously for about 2 minutes to create a roux. Gradually whisk in the milk, ensuring there are no lumps. Continue to cook and stir until the sauce thickens, about 5-7 minutes. Season with salt and nutmeg.

3. 3

   Combine Ingredients

   In a large mixing bowl, combine the shredded chicken, chopped artichoke hearts, and caramelized onions. Add the bechamel sauce and mix well. Fold in the grated Fontina cheese, reserving a small amount for topping.

4. 4

   Bake

   Preheat your oven to 375°F (190°C). Transfer the mixture to a greased baking dish, spread evenly, and top with the reserved Fontina cheese. Bake for 25-30 minutes, or until the top is bubbly and golden.

5. 5

   Serve

   Remove from the oven and let it cool for a few minutes before serving. Season with black pepper to taste.