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 cheese. It’s a creamy, cheesy bake perfect for a cozy dinner that feels both elegant and homey.

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 deeply golden and caramelized. Take your time—this step builds all the rich flavor.
2. Step 2: Stir in the minced garlic, thyme, salt, and black pepper. Cook for 1 minute, then deglaze the pan with balsamic vinegar, stirring well to lift any browned bits from the bottom.
3. Step 3: Add the dry orzo pasta, 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 the liquid is mostly absorbed.
4. Step 4: Stir in half of the Gruyère and mozzarella cheeses until creamy. Then sprinkle the remaining Gruyère, mozzarella, and all the Parmesan cheese evenly over the top.
5. Step 5: Preheat the oven to 400°F (200°C). Transfer the skillet to the oven and bake for 10–15 minutes, until the cheese is bubbly and golden on top.
6. Step 6: Let the bake cool for a few minutes. Garnish with chopped fresh parsley or chives if desired, then serve warm and enjoy.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for the beef broth and use a vegetarian-friendly cheese.
• Use white wine instead of balsamic vinegar for a slightly different flavor profile.
• Adding a pinch of nutmeg to the cream mixture can deepen the flavor.
• If you don’t have an oven-safe skillet, transfer the mixture to a baking dish before adding cheese and baking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave until heated through. Adding a splash of broth or cream before reheating can help restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pasta instead of orzo?

Yes, small pasta shapes like acini di pepe or small shells work well. Cooking times may vary, so adjust accordingly.

What can I use if I don’t have Gruyère cheese?

Swiss cheese is a good substitute. You can also mix mozzarella with other melting cheeses like fontina for a similar creamy texture.

French Onion Orzo Bake Recipe

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4.4 from 51 reviews

This French Onion Orzo Bake is a comforting and flavorful dish that combines the rich, caramelized sweetness of slow-cooked onions with tender orzo pasta baked in a creamy beef broth and topped with a melty blend of Gruyère, mozzarella, and Parmesan cheese. Perfect as a hearty main or side, this oven-baked casserole offers a delightful twist on traditional French onion soup flavors in a convenient, layered pasta bake.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: French

Ingredients

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Onions & Aromatics

• 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

Pasta & Liquids

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

Cheese Toppings

• 1 cup shredded Gruyère cheese (or Swiss cheese)
• 1 cup shredded mozzarella cheese
• 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 to 30 minutes, stirring often, until they turn deeply golden and caramelized. This slow cooking process develops the rich flavor essential to the dish.
2. Add Garlic and Seasoning: Stir in the minced garlic, fresh thyme leaves, salt, and freshly ground black pepper. Cook this mixture for 1 minute to release the aromas. Then deglaze the pan by adding the balsamic vinegar, scraping the bottom of the pan to lift any browned bits for maximum flavor.
3. Add Orzo and Liquids: Stir in the dry orzo pasta, then pour in the beef broth and heavy cream. Bring the mixture to a simmer, then reduce heat slightly and cook uncovered for 8 to 10 minutes, stirring occasionally until the orzo is mostly tender and the liquid is mostly absorbed but still slightly saucy.
4. Add Cheese: Mix in half of the shredded Gruyère and mozzarella cheese to create a creamy texture. Make sure the cheese melts evenly throughout the orzo and onion mixture.
5. Bake: Preheat your oven to 400°F (200°C). Sprinkle the remaining Gruyère, mozzarella, and all of the Parmesan cheese evenly on top. Transfer the skillet to the oven and bake for 10 to 15 minutes until the top is bubbly and golden brown.
6. Garnish & Serve: Allow the baked orzo to cool slightly for a few minutes after removing from the oven. Garnish with freshly chopped parsley or chives if desired. Serve warm as a comforting main course or decadent side dish.

Notes

• Caramelizing the onions slowly over low heat is key to developing the dish’s signature depth of flavor.
• Use a low sodium beef broth to better control the saltiness in the final dish.
• Gruyère can be substituted with Swiss cheese for a milder flavor.
• For a vegetarian version, replace beef broth with vegetable broth and omit the beef-based ingredients.
• Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.

Keywords: French onion, orzo, baked pasta, caramelized onions, cheesy casserole, comfort food, Gruyère cheese, autumn recipe