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Caramelize the onions: Heat fat in a skillet over medium heat. Add butter and olive oil until melted.
Add all sliced onions at once and sprinkle with ½ tsp salt. Sweat the onions for 5–8 minutes until they soften.
Reduce heat slightly and start caramelizing for 10–20 minutes, stirring occasionally.
Develop deep color for another 10–15 minutes until onions are golden brown and jammy.
Deglaze with optional wine, balsamic, or Worcestershire sauce and cook until liquid is mostly reduced.
Season again with remaining salt and pepper, then add minced garlic and cook for 1 minute.
Toast the orzo by adding it to the onions and stirring for 1–2 minutes until nutty.
Add beef broth and chicken broth, stirring well. Then add heavy cream and shredded chicken.
Season with Worcestershire, thyme, onion powder, and black pepper. Taste and adjust salt if needed.
Bring to a gentle simmer over medium-high heat, then turn off the heat.
Cover the skillet and bake in a preheated 400°F (205°C) oven for 18–22 minutes.
If the mixture looks watery, bake uncovered for an additional 3–5 minutes.
Remove from oven, stir, and sprinkle Gruyère and mozzarella on top. Add parmesan if desired.
Return to oven uncovered for 5–8 minutes to melt and brown the cheese.
Let the casserole rest for 5 minutes before garnishing and serving.