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 sharing with family and friends.

French Onion Orzo Bake Recipe - Recipe Image

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 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.
Step 2: Stir in the minced garlic, thyme, salt, and pepper. Cook for 1 minute. Deglaze the pan with balsamic vinegar, stirring well to lift any browned bits from the bottom.
Step 3: Stir in the dry orzo, 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.
Step 4: Stir in half of the Gruyère and mozzarella cheeses until creamy. Sprinkle the remaining Gruyère, mozzarella, and all of the Parmesan cheese 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 bubbly and golden on top.
Step 6: Let cool for a few minutes. Garnish with chopped parsley or chives if desired, then serve warm.

Tips & Variations

For extra depth, add shredded rotisserie chicken or sautéed ground beef for a protein boost.
Try sautéed mushrooms with the onions for a richer, umami flavor.
To make it gluten-free, substitute with gluten-free orzo or use riced cauliflower as a low-carb option.
Stir in fresh spinach or kale just before baking to add nutrients and color.
Add a pinch of red pepper flakes if you like a subtle spicy kick.

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 to loosen the sauce if needed. 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 maintain the creamy texture. Cooking times may vary slightly.

Can I make this ahead?

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

French Onion Orzo Bake Recipe

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★★★★★

4.5 from 115 reviews

French Onion Orzo Bake captures the comforting, rich flavors of classic French onion soup elevated into a creamy, cheesy pasta casserole. Slowly caramelized onions combine with garlic, thyme, and orzo pasta simmered in savory beef broth and heavy cream. Finished with melted Gruyère, mozzarella, and Parmesan cheeses, then baked until bubbly and golden, this dish makes a heartwarming, crowd-pleasing meal perfect for cozy nights.

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

Ingredients

Scale

Base

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 low sodium beef broth
½ cup heavy cream

Cheeses

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

Garnish (Optional)

Fresh parsley or chives for garnish

Instructions

Caramelize the Onions: In a large oven-safe skillet or sauté pan, melt the butter with olive oil over medium-low heat. Add the thinly sliced onions and a pinch of salt, cooking slowly for about 25–30 minutes. Stir often until onions are deeply golden and caramelized. This slow step is essential for developing the dish’s signature sweet, rich flavor.
Add Garlic and Seasoning: Stir in the minced garlic, thyme, salt, and freshly ground black pepper. Cook for an additional 1 minute until fragrant. Then deglaze the pan by adding balsamic vinegar, stirring well and scraping the browned bits from the bottom of the pan to incorporate their flavor.
Add Orzo and Liquids: Stir in the dry orzo pasta, 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. Stir occasionally until the orzo is mostly tender and most of the liquid has been absorbed, resulting in a creamy texture.
Add Cheese: Lower the heat and stir in half of the shredded Gruyère and mozzarella cheeses until melted and combined, forming a rich, creamy sauce. Then sprinkle the remaining Gruyère, mozzarella, and all the Parmesan cheese evenly on top of the dish.
Bake: Preheat your oven to 400°F (200°C). Transfer the skillet to the oven and bake for 10–15 minutes, or until the cheese on top is bubbly and golden brown, creating a beautifully bubbly crust.
Garnish & Serve: Allow the bake to cool for a few minutes after removing it from the oven to let the sauce thicken slightly. Garnish with freshly chopped parsley or chives for a fresh herbal note, then serve warm and enjoy the comforting flavors.

Notes

Use small pasta shapes like orzo, couscous, or ditalini for best results; adjust cooking time accordingly.
Make ahead: Prepare up to the stovetop step, refrigerate covered, then bring to room temperature before baking.
Vegetarian option: Use vegetable broth and vegetarian-friendly cheese.
Freezing: Cool completely, wrap tightly, freeze up to 2 months. Thaw overnight and reheat in oven with added cream or broth.
For a crispy top, broil the bake for 2–3 minutes after baking until golden.
Variations: Add proteins like shredded chicken or ground beef; include sautéed mushrooms or greens like spinach or kale; add red pepper flakes for heat; use gluten-free orzo or riced cauliflower for gluten-free or low-carb adaptations.

Keywords: French Onion Orzo Bake, creamy pasta bake, caramelized onions, Gruyère cheese, comfort food, baked orzo, cheesy casserole, vegetarian dinner