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–+ servings
French Onion Orzo Bake

Cozy Up with This Creamy French Onion Orzo Bake

Discover the ultimate comfort food with this Creamy French Onion Orzo Bake, a delightful blend of classic flavors and creamy textures.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 portions
Course: Dinner
Cuisine: French
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Unsalted Butter Substitute with olive oil for a dairy-free option.
  • 1 tablespoon Olive Oil
  • 2 Yellow Onions Can substitute with red onions for a milder flavor.
  • 2 Garlic cloves Can substitute with garlic powder.
  • 1 tablespoon Fresh Thyme Dried thyme can be used as a substitute.
  • Salt Adjust according to taste.
  • Black Pepper Adjust according to taste.
  • 2 tablespoons Balsamic Vinegar White wine is a great alternative.
For the Pasta and Broth
  • 1 cup Dry Orzo Pasta Use gluten-free pasta if needed.
  • 3 cups Beef Broth Vegetable broth for a vegetarian option.
For the Creaminess
  • 1 cup Heavy Cream Full-fat coconut milk is a dairy-free substitute.
  • 1 cup Gruyère Cheese Can substitute with Swiss or fontina cheese.
  • ½ cup Mozzarella Cheese For a stretchy texture.
  • ¼ cup Parmesan Cheese For a delightful crust.
For the Garnish
  • Fresh Parsley or Chives Optional, for garnish.

Equipment

  • large oven-safe skillet

Method
 

Step‑by‑Step Instructions
  1. In a large, oven-safe skillet, melt 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium-low heat. Add 2 thinly sliced yellow onions and a pinch of salt. Cook gently for about 30–40 minutes until golden brown.
  2. Once the onions are caramelized, stir in 2 minced garlic cloves and 1 tablespoon of fresh thyme during the last minute. Sauté until fragrant.
  3. Pour in 2 tablespoons of balsamic vinegar to deglaze the skillet, scrape up any browned bits and cook for about 2 minutes until reduced slightly.
  4. Stir in 1 cup of dry orzo pasta and 3 cups of beef broth. Increase heat to bring to a simmer and cook uncovered for 8–10 minutes until orzo is nearly tender.
  5. Lower heat and pour in 1 cup of heavy cream, stirring until combined. Mix in 1 cup of grated Gruyère and ½ cup of shredded mozzarella until melted.
  6. Preheat oven to 400°F (200°C). Transfer skillet to the oven and top with remaining cheese. Bake for 10–15 minutes until golden.
  7. Remove from oven, let sit for a few minutes, and garnish with fresh parsley or chives before serving warm.

Nutrition

Serving: 1portionCalories: 550kcalCarbohydrates: 45gProtein: 15gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 5mgCalcium: 400mgIron: 2mg

Notes

Great for make-ahead meals. If prepping in advance, refrigerate after mixing cream and cheese, then bake later.

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