Name: French Onion Orzo Bake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: French-inspired
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; Fresh parsley or chives, chopped

Introduction

There’s something undeniably cozy about the sweet, caramelized richness of French onion soup, but imagine that same flavor wrapped into a creamy, cheesy pasta bake. This French Onion Orzo Bake blends tender orzo with caramelized onions and melted cheese for a comforting and satisfying dish perfect for any night.

A white bowl filled with creamy chicken and noodles casserole. The dish has two main visible layers: a thick creamy chicken and noodle mix on the bottom, light beige in color with shredded chicken pieces and noodles coated in cheesy sauce, and a golden-brown crispy fried onion topping layer scattered over the whole surface. The fried onions add a textured crunchy look with darker edges and small sprinkles of chopped green herbs on top. A silver spoon lifts a portion, showing the creamy inside with the fried onion topping clinging to it. The bowl sits on a soft gray cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a large oven-safe skillet, melt the butter with olive oil over medium-low heat. Add the thinly sliced onions and cook slowly for 25–30 minutes, stirring often, until they are deeply golden and caramelized. Be patient—this step builds the dish’s signature flavor.

Step 2: Stir in the minced garlic, thyme, salt, and pepper. Cook for about 1 minute until fragrant. Deglaze the pan by adding the balsamic vinegar and stirring well to lift any browned bits from the bottom.

Step 3: Add the dry orzo pasta to the skillet, then pour in the beef broth and heavy cream. Bring the mixture to a simmer, reduce the 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.

Step 4: Stir in half of the Gruyère and mozzarella cheeses. Mix well until creamy. Then sprinkle the remaining Gruyère, mozzarella, and all the Parmesan evenly on top.

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 cheese is bubbly and golden on top.

Step 6: Let the bake cool for a few minutes before garnishing with fresh parsley or chives if desired. Serve warm and enjoy.

Tips & Variations

For extra depth, add sautéed mushrooms with the onions to enhance the umami flavor.

Stir in shredded rotisserie chicken or browned ground beef before baking for added protein.

Use gluten-free orzo or substitute with riced cauliflower to make a low-carb version.

Add a handful of spinach or kale just before baking for a boost of greens.

Sprinkle red pepper flakes for a subtle spicy kick.

Substitute Gruyère with Swiss, fontina, or mozzarella if preferred, although Gruyère lends the most authentic French onion taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth if the sauce thickens too much. To freeze, cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating in the oven at 350°F, covered, or in the microwave.

FAQs

Can I use another type of pasta?

Yes, but it’s best to choose small pasta shapes like couscous or ditalini to maintain the creamy texture and even cooking. Adjust the cooking time as needed.

Can I make this ahead of time?

Absolutely. You can prepare the dish through the stovetop step, then cover and refrigerate. When ready to bake, let it sit at room temperature for 15–20 minutes before baking as directed.