This French Onion Orzo is a twist on the classic French Onion Soup. It’s delicious served as a side with a nice juicy steak or as a vegetarian main dish. It’s comfort food that’s always a hit with family and friends!
French Onion Orzo…Super Delicious Comfort Food
I’ve never tried an orzo dish I haven’t liked. How bout you guys?
What is orzo?
Orzo is classified among pasta as pastina, a category of tiny pasta shapes that’s commonly used for soups. It’s not only delicious in soups, but great in pasta salads or side dishes or even in main dishes with an added protein.
It cooks up pretty quickly and takes on the flavor of whatever sauce you add to it.
I decided I was in the mood for something with orzo and I also had a craving for French onion soup, so why not combine the two and whip up a French Onion Orzo.
French Onion Orzo Ingredients
- yellow onion
- kosher salt and pepper
- granulated sugar
- fresh thyme
- orzo pasta
- white cooking wine
- sherry cooking wine
- low-sodium beef broth
- gruyère cheese
You’ll need to caramelize your onions first, which takes about 30 minutes. You’ll cook them in a skillet over medium-high heat with some butter, kosher salt and pepper until they’re nicely browned before adding some granulated sugar and fresh thyme leaves.
Then you’ll toast your dry orzo pasta in the same skillet before adding your white wine and sherry. After the liquid has mostly evaporated you’ll add your beef broth and bring the mixture to a boil.
Once it comes to a boil you’ll reduce it to a simmer and continue to cook until the orzo is cooked and the broth is mostly absorbed. You’ll add in your nutty Gruyère cheese last and mix until it’s melted and smooth.
This is a comfort food dish that never disappoints. You can serve it as a side dish with a nice juicy steak or enjoy it as a vegetarian main dish. Once you caramelize the onions the dish comes together pretty quickly and easily. Hope this dish makes it to your table soon.
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for French Onion Orzo
Don’t try to speed through caramelizing the onions. They take time, but they’re so worth it.
I thinly slice my onions and then roughly chop them.
If you have any leftovers you can just reheat in a skillet with additional beef broth until warmed through.
More Delicious Orzo Recipes to Enjoy
- 4 Tbsp. butter
- 6 cups yellow onion, sliced thin and then chopped
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 tsp. granulated sugar
- 2 Tbsp. fresh thyme, divided
- 3 cloves garlic, minced
- 1 1/2 cups orzo pasta, not cooked
- 1/2 cup white cooking wine
- 2 Tbsp. sherry cooking wine
- 2 1/2 cups low sodium beef broth
- 1 1/2 cups Gruyere cheese, shredded
- In a large Dutch oven or deep heavy skillet, heat butter over medium-high heat. Add onions and cook for 20 minutes until softened and lightly browned, stirring often. Add the salt, pepper, sugar and one tablespoon of the fresh thyme leaves and continue to cook for 8 minutes, stirring often. Add the garlic and continue to cook for one minute. Add the orzo and cook for 2-3 minutes until lightly toasted, stirring until well combined.
- Add wine and sherry and bring to a boil. Cook until almost all wine is evaporated, about 2 minutes.
- Add the beef broth and the remaining thyme leaves and bring to a boil. Reduce heat and simmer until pasta is tender and broth is mostly absorbed, about 10-15 minutes. Add the shredded gruyere and mix until just melted. Remove from the heat and serve immediately.