French Onion Orzo Bake Recipe

Introduction

This French Onion Orzo Bake is a comforting, cheesy dish that combines the rich flavors of caramelized onions with tender orzo pasta. It’s perfect as a cozy weeknight dinner or a side for special occasions.

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 large yellow onions (thinly sliced)
• 3 cloves garlic (minced)
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 1 teaspoon salt (or to taste)
• ½ teaspoon freshly ground black pepper
• 1 tablespoon balsamic vinegar
• 1 cup dry orzo pasta
• 2 cups beef broth (low sodium preferred)
• ½ cup heavy cream
• 1 cup shredded Gruyère cheese (or Swiss cheese)
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• Optional: fresh parsley or chives (for garnish)

Instructions

1. Step 1: In a large oven-safe skillet or sauté pan, melt the butter with olive oil over medium-low heat. Add the thinly sliced onions and cook slowly for 25–30 minutes, stirring often, until they are deeply golden and caramelized. Patience here builds the dish’s rich flavor.
2. Step 2: Stir in the minced garlic, thyme, salt, and pepper. Cook for 1 minute, then deglaze the pan by adding the balsamic vinegar. Stir well to lift any browned bits from the bottom of the pan.
3. Step 3: Add the dry orzo to the skillet and stir to coat it with the onion mixture. Pour in the beef broth and heavy cream, then bring to a simmer. Reduce heat slightly and cook uncovered for 8–10 minutes, stirring occasionally, until the orzo is mostly tender and the liquid is mostly absorbed.
4. Step 4: Stir in half of the shredded Gruyère and mozzarella cheeses until the mixture is creamy and well combined. Then sprinkle the remaining Gruyère, mozzarella, and all the Parmesan cheese evenly over the top.
5. Step 5: Preheat your oven to 400°F (200°C). Carefully transfer the skillet to the oven and bake for 10–15 minutes, until the top is bubbly and golden brown.
6. Step 6: Remove from the oven and let the bake cool for a few minutes. Garnish with chopped fresh parsley or chives if desired, then serve warm.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for beef broth and use vegetarian-friendly cheeses.
• Adding a splash of dry white wine during deglazing can enhance the depth of flavor.
• If you prefer a creamier texture, stir in a bit more heavy cream before baking.
• Caramelize the onions slowly to avoid burning; this step is key to a rich, sweet onion flavor.
• Feel free to substitute Gruyère with Swiss cheese or fontina for different taste profiles.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Adding a splash of broth or cream when reheating can help restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the dish up to the point before baking, then refrigerate it. Bake it fresh when ready to serve for the best texture and flavor.

Can I use a different type of pasta?

Orzo works best because of its small size and texture, but you can substitute with other small pasta shapes like acini di pepe or small elbows. Adjust cooking time as needed.

French Onion Orzo Bake Recipe

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4.4 from 637 reviews

This French Onion Orzo Bake is a comforting and flavorful dish featuring caramelized onions, tender orzo pasta, and a creamy blend of Gruyère, mozzarella, and Parmesan cheeses. Slow-cooked onions provide a rich base, complemented by fragrant thyme and a touch of balsamic vinegar. The dish is finished in the oven for a bubbly, golden cheesy crust, making it perfect for a cozy dinner or special occasion.

• Author: Naya
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: French-inspired

Ingredients

Scale 1x2x3x

For the Onion Base:

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 large yellow onions, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 1 teaspoon salt (or to taste)
• ½ teaspoon freshly ground black pepper
• 1 tablespoon balsamic vinegar

For the Orzo and Cheese:

• 1 cup dry orzo pasta
• 2 cups beef broth (low sodium preferred)
• ½ cup heavy cream
• 1 cup shredded Gruyère cheese (or Swiss cheese), divided
• 1 cup shredded mozzarella cheese, divided
• ¼ cup grated Parmesan cheese

Optional Garnish:

• Fresh parsley or chives, chopped

Instructions

1. Caramelize the Onions: In a large oven-safe skillet or sauté pan, melt the butter with olive oil over medium-low heat. Add the thinly sliced onions and cook slowly for 25–30 minutes, stirring often until they are deeply golden and caramelized. This slow cooking develops the rich flavor essential for the dish.
2. Add Garlic and Seasoning: Stir in minced garlic, fresh thyme leaves, salt, and black pepper. Cook for about 1 minute, then deglaze the pan by adding the balsamic vinegar. Stir thoroughly to lift any flavorful browned bits from the pan bottom.
3. Add Orzo and Liquids: Mix in the dry orzo pasta, then pour in the beef broth and heavy cream. Bring the mixture to a gentle simmer, reduce heat slightly, and cook uncovered for 8–10 minutes. Stir occasionally until the orzo is mostly tender and the liquid has mostly absorbed.
4. Add Cheese: Stir in half of the Gruyère and half of the mozzarella cheese to the orzo mixture, creating a creamy texture. Then sprinkle the remaining Gruyère, mozzarella, and all the Parmesan cheese evenly over the top.
5. Bake: Preheat your oven to 400°F (200°C). Transfer the skillet directly to the oven and bake for 10–15 minutes, or until the cheese on top is bubbly and golden brown.
6. Garnish and Serve: Remove from oven and allow the dish to cool for a few minutes. Garnish with freshly chopped parsley or chives if desired, then serve warm for a rich, comforting meal.

Notes

• Using low sodium beef broth allows you to control the saltiness of the dish better.
• Be patient when caramelizing onions to develop maximum sweetness and flavor.
• If you don’t have Gruyère, Swiss cheese is a good substitute.
• This bake can be prepared in an oven-safe skillet, but if unavailable, transfer contents to a baking dish before baking.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated gently in the oven or microwave.

Keywords: French Onion, Orzo Bake, Caramelized Onions, Creamy Pasta Bake, Gruyère Cheese, Comfort Food