French Onion Orzo Bake Recipe

Introduction

This French Onion Orzo Bake is a comforting and cheesy dish that combines the rich, caramelized flavors of onions with tender orzo pasta. It’s perfect for a cozy dinner and brings a French twist to a simple baked pasta.

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 sliced onions and cook slowly for 25–30 minutes, stirring often, until deeply golden and caramelized. Be patient, as this step is key to developing rich flavor.
2. Step 2: Stir in the minced garlic, thyme, salt, and pepper. Cook for 1 minute, then deglaze the pan with balsamic vinegar. Stir well to lift any browned bits from the pan.
3. Step 3: Add the dry orzo pasta to the skillet, then pour in the beef broth and heavy cream. Bring to a simmer, reduce heat slightly, and cook uncovered for 8–10 minutes, stirring occasionally, until the orzo is mostly tender and most of the liquid is absorbed.
4. Step 4: Stir in half of the Gruyère and mozzarella cheese until the mixture is creamy. Then, sprinkle the remaining Gruyère, mozzarella, and all the Parmesan cheese evenly on 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.
6. Step 6: Remove from the oven and let 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 the beef broth and use vegetarian cheeses.
• Be sure to cook the onions slowly and patiently for maximum caramelization and flavor depth.
• Try adding a splash of white wine before the broth for an extra layer of flavor.
• Leftovers can be topped with fresh cheese and baked again to revive the texture and melt the cheese.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave until warm or place in a preheated oven at 350°F (175°C) until heated through. You may want to cover the dish with foil to prevent over-browning during reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other pasta instead of orzo?

Yes, small pasta shapes like ditalini or small shells work well, though cooking times may vary slightly. Adjust liquid amounts accordingly.

What type of cheese can I substitute for Gruyère?

Swiss cheese or Emmental are good substitutes that offer similar meltability and flavor. Avoid very sharp or crumbly cheeses for best results.

French Onion Orzo Bake Recipe

Print Recipe

★★★★★

4.8 from 143 reviews

This French Onion Orzo Bake is a comforting and flavorful one-pan dish combining deeply caramelized onions with tender orzo pasta and a blend of creamy cheeses. Slow-cooked onions create a rich, sweet base, enhanced by garlic, thyme, and balsamic vinegar. The orzo is simmered in savory beef broth and cream, then topped with Gruyère, mozzarella, and Parmesan cheeses before baking to golden perfection. Ideal for a cozy family meal or elegant dinner, this dish offers layers of texture and flavor in every bite.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Onions and Seasoning

• 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

Orzo and Liquids

• 1 cup dry orzo pasta
• 2 cups low sodium beef broth
• ½ cup heavy cream

Cheeses

• 1 cup shredded Gruyère cheese or Swiss cheese
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese

Garnish (optional)

• 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 become deeply golden and caramelized. This slow cooking process is crucial for developing the dish’s rich flavor.
2. Add Garlic and Seasoning: Stir in the minced garlic, thyme, salt, and freshly ground black pepper. Cook for an additional 1 minute to release the garlic’s aroma. Then, deglaze the pan by pouring in the balsamic vinegar, scraping the bottom to lift all the flavorful browned bits, and stir well.
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 the heat slightly, and cook uncovered for 8–10 minutes. Stir occasionally until the orzo is mostly tender and the liquid has mostly absorbed, creating a creamy base.
4. Add Cheese: Stir in half of the shredded Gruyère and mozzarella cheese into the orzo mixture to melt and create 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). Carefully transfer the oven-safe skillet to the oven and bake for 10–15 minutes. Bake until the cheese on top is bubbly and golden brown, signaling that the bake is ready.
6. Garnish & Serve: Remove the skillet from the oven and let the dish cool for a few minutes. Garnish with freshly chopped parsley or chives if desired, then serve warm for maximum flavor and comfort.

Notes

• Use an oven-safe skillet or sauté pan to avoid transferring the mixture before baking.
• Cooking the onions slowly is essential for deep caramelization and flavor development.
• Be sure to stir the orzo occasionally during simmering to prevent sticking.
• You can substitute beef broth with vegetable broth for a milder flavor or to make it closer to a vegetarian option (omit if strictly vegetarian).
• Fresh thyme offers better flavor but dried thyme works well too.
• This dish can be reheated in the oven or microwave; add a splash of broth or cream if it seems dry.

Keywords: French Onion Bake, Orzo Pasta, Caramelized Onions, Gruyère Cheese, Baked Pasta, Comfort Food, One-pan Dish