🍲 French Onion Orzo Bake
🧅 Introduction & Hook
There’s something incredibly soothing about the sweet, caramelized depth of French onion soup — and now, that 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 | Measurement | Notes |
| Unsalted butter | 2 tablespoons | |
| Olive oil | 1 tablespoon | |
| Yellow onions | 3 large | Thinly sliced |
| Garlic | 3 cloves | Minced |
| Fresh thyme | 1 tablespoon | (Or 1 tsp dried) |
| Salt | 1 teaspoon | (Or to taste) |
| Freshly ground black pepper | $1/2$ teaspoon | |
| Balsamic vinegar | 1 tablespoon | |
| Dry orzo pasta | 1 cup | |
| Low-sodium beef broth | 2 cups | |
| Heavy cream | $1/2$ cup | |
| Gruyère or Swiss cheese | 1 cup | Shredded |
| Mozzarella cheese | 1 cup | Shredded |
| Parmesan cheese | $1/4$ cup | Grated |
| Optional garnish | Fresh parsley or chives |
👩🍳 Detailed Instructions
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Servings: 4-6
- Prep the Oven and Pan: Preheat your oven to 375°F (190°C). Lightly grease a $9 \times 9$-inch baking dish or a similarly sized oval casserole dish.
- Caramelize the Onions: In a large, oven-safe pot or deep skillet (if you want to make this a true one-pan meal), melt the butter and olive oil over medium heat. Add the sliced onions and cook for 15-20 minutes, stirring occasionally, until they are deeply golden brown and beautifully caramelized.
- Build the Flavor Base: Add the minced garlic and fresh thyme to the caramelized onions and cook for 1 minute until fragrant. Season with salt and pepper, then stir in the balsamic vinegar and cook for another minute.
- Add Liquid and Orzo: Pour in the low-sodium beef broth and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the dry orzo pasta and heavy cream.
- Transfer to Dish: If you used a skillet that is not oven-safe, transfer the orzo mixture to your prepared baking dish.
- Top with Cheese: In a small bowl, combine the shredded Gruyère (or Swiss) and Mozzarella cheese. Sprinkle about three-quarters of this cheese mixture evenly over the top of the orzo.
- Bake: Cover the baking dish tightly with aluminum foil and bake for 15 minutes.
- Finish the Bake: Remove the foil, sprinkle the remaining cheese mixture and the grated Parmesan over the top. Return the dish to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and golden brown.
- Serve: Let the bake rest for 5 minutes before serving. Garnish with fresh parsley or chives if desired.
