No one beats my nana when it comes to this dish! Definitely 5 stars!
same flavor takes on a creamy, cheesy twist in this irresistible French Onion Orzo Bake. It captures everything you adore about slow-cooked onions and melty cheese, all baked into a one-pan dish perfect for busy nights, potlucks, or cozy weekends at home.
🍲 A French Classic Made Weeknight-Friendly
This recipe combines the sophistication of French flavors with the ease of a casserole. Orzo pasta is the quiet hero here — absorbing every bit of goodness from the golden onions, garlic-infused broth, and a splash of cream. The result is a bubbling, golden bake that tastes like it took hours, even though it comes together surprisingly fast.
🌿 Adaptable & Always a Hit
Serve it as a hearty vegetarian main or a rich, comforting side — it’s endlessly customizable. Add a pour of white wine for extra depth, toss in mushrooms for an earthy note, or mix in shredded rotisserie chicken for more substance. However you personalize it, the caramelized onions remain the heart of the dish: sweet, savory, and unforgettable.
🧀 Ingredients
| Ingredient | Amount |
|---|---|
| Unsalted butter | 2 tablespoons |
| Olive oil | 1 tablespoon |
| Yellow onions, thinly sliced | 3 large |
| Garlic, minced | 3 cloves |
| Fresh thyme (or 1 tsp dried) | 1 tablespoon |
| Salt | 1 teaspoon (or to taste) |
| Freshly ground black pepper | ½ teaspoon |
| Balsamic vinegar | 1 tablespoon |
| Dry orzo pasta | 1 cup |
| Low-sodium beef broth | 2 cups |
| Heavy cream | ½ cup |
| Gruyère or Swiss cheese, shredded | 1 cup |
| Mozzarella cheese, shredded | 1 cup |
| Parmesan cheese, grated | ¼ cup |
| Optional garnish | Fresh parsley or chives |
👩🍳 Instructions
Caramelize the onions:
Melt the butter and olive oil in a large oven-safe skillet over medium-low heat. Add the onions and cook for 25–30 minutes, stirring frequently, until they reach a rich golden color. This step builds the base flavor, so take your time.
Add garlic and seasoning:
Mix in the garlic, thyme, salt, and pepper. Cook for another minute. Pour in the balsamic vinegar to deglaze, scraping up the browned bits.
Add orzo and liquids:
Stir in the dry orzo. Add the beef broth and cream. Bring to a gentle simmer and cook uncovered for 8–10 minutes, stirring occasionally, until the orzo softens and most of the liquid is absorbed.
Add cheese:
Fold in half the Gruyère and mozzarella until the mixture becomes creamy. Scatter the remaining Gruyère, mozzarella, and all the Parmesan over the top.
Bake:
Preheat the oven to 400°F (200°C). Transfer the skillet to the oven and bake for 10–15 minutes, until the top is golden and bubbling.
Garnish & serve:
Let the dish cool for a few minutes. Add parsley or chives if you’d like, then serve warm and savor each rich, savory bite.
