French Onion Orzo Bake Recipe

Introduction

This French Onion Orzo Bake combines the rich, caramelized flavors of traditional French onion soup with creamy, cheesy orzo pasta. It’s a comforting, savory dish perfect for cozy dinners and impressing guests with minimal effort.

Ingredients

• 1 cup orzo pasta
• 4 large yellow onions, thinly sliced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 4 cups beef or vegetable broth
• ½ cup heavy cream
• 1 cup grated Gruyère or Swiss cheese, divided
• ½ cup grated Parmesan cheese, divided
• Salt, to taste
• Optional: splash of white wine for deglazing
• Fresh thyme or parsley for garnish

Instructions

1. Step 1: In a large oven-safe skillet, heat butter and olive oil over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until the onions are deeply golden and soft, about 30–40 minutes. Take your time to caramelize properly.
2. Step 2: Stir in the minced garlic and fresh thyme during the last minute of caramelizing. Cook until fragrant, about 1 minute.
3. Step 3: Pour in a splash of white wine or a bit of broth to deglaze the pan. Scrape the browned bits off the bottom with a wooden spoon to add flavor.
4. Step 4: Add the uncooked orzo to the skillet, then pour in the broth. Bring the mixture to a simmer and cook for 8–10 minutes, stirring occasionally, until the orzo is nearly tender.
5. Step 5: Lower the heat and stir in the heavy cream and most of the grated Gruyère and Parmesan cheeses. Mix until the cheese melts and the sauce becomes creamy.
6. Step 6: Sprinkle the remaining cheese evenly over the top. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 15–20 minutes until golden and bubbling.
7. Step 7: For a golden, cheesy crust, optionally broil the bake for 2–3 minutes until deeply golden. Watch carefully to prevent burning.
8. Step 8: Remove from oven and let rest for 5–10 minutes to thicken the sauce. Garnish with fresh thyme or parsley before serving.

Tips & Variations

• Use beef broth for a more traditional French onion flavor or vegetable broth for a vegetarian version.
• Try adding a splash of white wine early in the caramelizing process to deepen the flavor.
• Swap Gruyère with Swiss cheese if preferred; both melt beautifully.
• For extra texture, top with toasted breadcrumbs before baking.
• Make sure not to overcook the orzo to maintain a creamy, tender texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain creaminess. If the sauce thickens too much, add a splash of broth or cream when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish without an oven-safe skillet?

Yes, you can cook the onions and orzo in a regular pan, then transfer everything to a baking dish before adding cheese and baking. Just be sure the baking dish is oven-safe.

Is this recipe suitable for vegetarians?

Yes, use vegetable broth instead of beef broth and it will be vegetarian-friendly without losing any richness.

French Onion Orzo Bake Recipe

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★★★★★

4.9 from 90 reviews

This French Onion Orzo Bake is a comforting, creamy casserole that showcases caramelized onions, tender orzo pasta, and a rich blend of Gruyère and Parmesan cheeses. Slow-cooked onions develop deep sweetness and earthiness infused with thyme and garlic, combined with savory broth, cream, and melted cheeses. Finished with a golden oven-baked and optional broiled top, this dish is perfect as a hearty main course or an impressive side for dinner gatherings.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Orzo and Broth

• 1 cup orzo pasta
• 3 cups beef or vegetable broth
• 1/4 cup white wine or additional broth (optional for deglazing)

Onion Mixture

• 4 large yellow onions, thinly sliced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/2 teaspoon salt (for caramelizing onions)
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme leaves (plus extra for garnish)

Cream and Cheese

• 1/2 cup heavy cream
• 1 cup grated Gruyère or Swiss cheese, divided
• 1/2 cup grated Parmesan cheese, divided

Instructions

1. Caramelize the onions: In a large oven-safe skillet, heat butter and olive oil over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 30–40 minutes, until the onions are deeply golden and soft. This slow cooking develops the onions’ natural sweetness and rich flavor.
2. Add garlic and thyme: Stir in the minced garlic and fresh thyme during the last few minutes of caramelizing. Cook for about 1 minute until fragrant, enhancing the aromatic base.
3. Deglaze the pan: Pour in a splash of white wine or a bit of broth to loosen the browned bits stuck to the pan. Use a wooden spoon to scrape the bottom gently, adding extra depth and flavor to the sauce.
4. Add orzo and broth: Stir in the uncooked orzo pasta, then pour in the broth. Bring the mixture to a simmer and cook for 8–10 minutes, stirring occasionally, until the orzo is nearly tender but still slightly firm.
5. Add cream and cheese: Lower the heat and stir in the heavy cream and most of the grated Gruyère and Parmesan. Mix gently until the cheese has melted and the sauce becomes creamy and cohesive.
6. Bake until bubbly: Sprinkle the remaining cheese evenly on top. Transfer the skillet to a preheated oven and bake at 375°F (190°C) for 15–20 minutes until the top is golden and the dish is bubbling beautifully.
7. Broil for a golden top (optional): For an extra cheesy and deeply golden crust, broil the bake for 2–3 minutes, watching carefully to prevent burning.
8. Let rest and serve: Remove from the oven and let the bake sit for 5–10 minutes to allow the sauce to thicken slightly. Garnish with fresh thyme or parsley before serving for a fresh, herbaceous finish.

Notes

• Caramelizing the onions is key to developing the dish’s signature sweet and savory depth—do not rush this step.
• You can substitute vegetable broth for beef broth to keep it vegetarian.
• Use an oven-safe skillet so you can go from stovetop to oven easily.
• Broiling is optional but highly recommended for a perfect cheesy crust.
• Leftovers can be refrigerated for up to 3 days and gently reheated.

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