French Onion Orzo Bake Recipe

Introduction

There’s something undeniably cozy about the sweet, caramelized richness of French onion soup—but now, imagine that same flavor wrapped into a creamy, cheesy pasta bake. That’s exactly what you get with this French Onion Orzo Bake, a comforting dish perfect for any night of the week.

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. Don’t rush—this step adds all the flavor.
2. Step 2: Stir in the minced garlic, thyme, salt, and pepper. Cook for 1 minute. Deglaze the pan with the balsamic vinegar, stirring well to lift any browned bits from the bottom.
3. Step 3: Stir in 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 cheese, mixing well to create a creamy texture. 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: Let the bake cool for a few minutes. Garnish with chopped parsley or chives if desired, then serve warm.

Tips & Variations

• Use vegetable broth instead of beef broth to make a vegetarian version.
• Substitute Gruyère with Swiss, fontina, or mozzarella cheese for different flavors.
• Add sautéed mushrooms with the onions for extra umami depth.
• Stir in spinach or kale just before baking for a nutrient boost.
• Sprinkle a pinch of red pepper flakes if you want a subtle spicy kick.
• For a gluten-free option, use gluten-free orzo or replace with riced cauliflower.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of broth or cream to loosen the sauce. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat covered in a 350°F oven or microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of pasta?

Yes, but it’s best to stick with small shapes like couscous or ditalini to mimic the texture and cooking time of orzo.

Can I make this ahead?

Absolutely. Prepare through the stovetop cooking step, then cover and refrigerate. When ready to bake, let it sit at room temperature for 15–20 minutes before baking.

French Onion Orzo Bake Recipe

Print Recipe

★★★★★

4.7 from 101 reviews

French Onion Orzo Bake is a comforting and flavorful dish that combines the sweet, caramelized onions characteristic of French onion soup with creamy, cheesy orzo pasta baked to golden perfection. This hearty casserole makes for an easy, elegant dinner that will delight fans of rich and savory flavors.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: French-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base 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

Pasta and Liquids

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

Cheeses

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

Optional Garnish

• Fresh parsley or chives for garnish

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 sliced onions along with a pinch of salt and cook slowly for 25–30 minutes, stirring often, until they are deeply golden, soft, and caramelized. This slow cooking develops the dish’s signature sweet and rich flavor.
2. Add Garlic and Seasoning: Stir in the minced garlic, fresh thyme leaves, salt, and freshly ground black pepper. Cook for about 1 minute until fragrant. Then deglaze the pan by pouring in the balsamic vinegar, scraping the bottom of the skillet to lift the browned bits, adding layers of flavor.
3. Add Orzo and Liquids: Stir in the dry orzo pasta to coat it with the onion mixture. Pour in the beef broth and heavy cream, then 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 has been absorbed, creating a creamy texture.
4. Add Cheese: Stir in half of the shredded Gruyère and mozzarella cheeses into the skillet mixture, mixing well until the cheeses melt and the dish is creamy and cheesy throughout.
5. Bake: Preheat your oven to 400°F (200°C). Sprinkle the remaining Gruyère, mozzarella, and all the Parmesan cheese evenly over the top of the dish. Transfer the skillet to the oven and bake for 10–15 minutes until the top is golden, bubbling, and beautifully browned.
6. Garnish and Serve: Remove the skillet from the oven and let the bake rest and cool for a few minutes so the sauce thickens slightly. Garnish with freshly chopped parsley or chives if desired. Serve warm and enjoy a decadent, cozy meal.

Notes

• Use small shaped pasta like orzo for best results; couscous or ditalini are good alternatives.
• This bake can be made ahead until the stovetop orzo-step, then refrigerated and baked when ready.
• Vegetarian option: Use vegetable broth and vegetarian-friendly cheese.
• Freeze leftovers for up to 2 months. Thaw overnight and reheat gently in the oven with a splash of broth or cream to restore creaminess.
• To add protein, stir in shredded rotisserie chicken or cooked ground beef before baking.
• Add sautéed mushrooms with onions for an umami boost or stir spinach/kale in just before baking for added nutrition.
• For a spicy twist, add red pepper flakes with the garlic and thyme.

Keywords: French onion soup, orzo bake, caramelized onions, cheesy pasta bake, comfort food, French-inspired casserole