French Onion Orzo Bake Recipe

Introduction

French Onion Orzo Bake is a comforting dish that combines the rich, caramelized flavors of classic French onion soup with tender orzo pasta and melted cheeses. It’s an easy, cozy meal perfect for any night when you crave something hearty and flavorful.

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 sliced onions and cook slowly for 25–30 minutes, stirring often, until they are deeply golden and caramelized. Take your time here, as this step 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 incorporate any browned bits from the bottom of the pan.
3. Step 3: Add the dry orzo to the pan, then pour in the beef broth and heavy cream. Bring the mixture to a simmer, reduce the heat slightly, and cook uncovered for 8–10 minutes. Stir occasionally until the orzo is mostly tender and the liquid has mostly absorbed.
4. Step 4: Stir in half of the Gruyère and mozzarella cheese until creamy. 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). Transfer the skillet to the oven and bake for 10–15 minutes, or until the top is bubbly and golden brown.
6. Step 6: Remove the skillet from the oven and let the dish cool for a few minutes. Garnish with chopped parsley or chives if desired, then serve warm.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for beef broth and use vegetarian-friendly cheese.
• If you don’t have fresh thyme, dried thyme works just as well—just use less since dried herbs are more concentrated.
• Try adding cooked mushrooms or caramelized shallots with the onions for extra depth.
• Use Gruyère for a classic nutty flavor or Swiss cheese as a milder alternative.

Storage

Store 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 if it feels dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the orzo and caramelized onions ahead, then assemble and bake just before serving. This helps save time on busy days.

What can I substitute for orzo pasta?

If you don’t have orzo, small pasta shapes like acini di pepe or small shells work well as a substitute in this recipe.

French Onion Orzo Bake Recipe

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★★★★★

4.6 from 77 reviews

French Onion Orzo Bake is a comforting, cheesy casserole featuring sweet caramelized onions, tender orzo pasta, and a blend of Gruyère, mozzarella, and Parmesan cheeses, all baked to golden perfection. This dish combines the classic French onion soup flavors with a creamy pasta bake, making it an ideal warm and satisfying meal.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Casserole
• 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 tsp 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
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese

Optional Garnish

• Fresh parsley or chives for garnish

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 to 30 minutes, stirring often until they become deeply golden and caramelized. This slow cooking process develops the rich, sweet flavor essential for the dish.
2. Add Garlic and Seasoning: Stir in the minced garlic, thyme leaves, salt, and freshly ground black pepper. Cook for an additional one minute to release the garlic aroma. Then deglaze the pan by adding balsamic vinegar, stirring well to lift any browned bits stuck to the pan, which adds depth of flavor.
3. Add Orzo and Liquids: Mix in the dry orzo pasta, then pour in the beef broth and heavy cream. Increase heat slightly to bring the mixture to a gentle simmer, then reduce the heat and cook uncovered for 8 to 10 minutes. Stir occasionally until the orzo is mostly tender and most of the liquid is absorbed, creating a creamy base.
4. Add Cheese: Stir half of the shredded Gruyère and mozzarella cheeses into the orzo mixture, blending well until creamy and melted. Then sprinkle the remaining Gruyère and mozzarella cheeses along with all the Parmesan cheese evenly over the top.
5. Bake: Preheat your oven to 400°F (200°C). Place the skillet in the oven and bake for 10 to 15 minutes, or until the cheese on top is bubbly and golden brown, forming a delicious crust.
6. Garnish & Serve: Remove the skillet from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley or chives if desired. Serve warm for a rich and comforting meal.

Notes

• Use a large oven-safe skillet or sauté pan to allow smooth transition from stovetop to oven without transferring the mixture.
• If you prefer a vegetarian version, substitute beef broth with vegetable broth.
• For a lighter version, replace heavy cream with half-and-half or whole milk, but it may be less creamy.
• Fresh thyme can be replaced with dried thyme if fresh is unavailable, adjusting quantity accordingly.
• Adjust salt to taste after adding broth because some broths can be salty.
• Make sure to cook onions low and slow to develop maximum flavor and avoid burning.
• To speed up caramelizing onions, use a wide pan and stir frequently, but avoid increasing heat too much.

Keywords: French onion, orzo bake, caramelized onions, Gruyère cheese, creamy casserole, comfort food, baked pasta