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.

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 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 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.
Step 4: Stir in half of the Gruyère and mozzarella cheese until melted and creamy. Sprinkle the remaining Gruyère, mozzarella, and all 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 the dish cool for a few minutes. Garnish with chopped parsley or chives if desired, then serve warm.

Tips & Variations

Use vegetable broth to make this dish vegetarian, and confirm your cheese is vegetarian-friendly.
For extra umami, add sautéed mushrooms with the onions.
Swap orzo for gluten-free pasta or riced cauliflower for a low-carb version.
Stir in fresh spinach or kale just before baking for added greens.
Add a pinch of red pepper flakes for subtle spice.
Mix in shredded rotisserie chicken or sautéed ground beef for added protein.

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 as needed. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating 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. Keep in mind cooking times may vary slightly depending on the pasta.

Can I make this ahead?

Absolutely. Prepare through the stovetop 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

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★★★★★

4.9 from 89 reviews

French Onion Orzo Bake is a comforting, creamy pasta dish that marries the sweet, caramelized onion flavors of classic French onion soup with tender orzo pasta and a rich, cheesy sauce. Caramelized onions, garlic, and thyme build a fragrant base, while beef broth and heavy cream create a luscious sauce. The bake is topped with a blend of Gruyère, mozzarella, and Parmesan cheeses for a golden bubbly finish, perfect for a cozy meal.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Baking
Cuisine: French-American
Diet: Vegetarian

Ingredients

Scale

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 tsp dried thyme)
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar

Pasta & 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

Caramelize the Onions: In a large oven-safe skillet or sauté pan, melt the butter with olive oil over medium-low heat. Add sliced onions and cook slowly for 25–30 minutes, stirring often, until deeply golden and caramelized. This slow cooking develops the rich, sweet flavor essential to the dish.
Add Garlic and Seasoning: Stir in the minced garlic, thyme, salt, and pepper. Cook for about 1 minute until fragrant. Deglaze the pan with balsamic vinegar, stirring well to lift all browned bits off the bottom for maximum flavor infusion.
Add Orzo and Liquids: Stir in the dry orzo pasta, followed by pouring in the beef broth and heavy cream. Bring the mixture to a gentle simmer, reduce the heat slightly, and cook uncovered for 8–10 minutes, stirring occasionally until the orzo is mostly tender and the liquid nearly absorbed, creating a creamy texture.
Add Cheese: Stir in half of the Gruyère and mozzarella cheese, mixing well until melted and creamy. This step binds the pasta and onions in a luscious, cheesy sauce.
Bake: Preheat the oven to 400°F (200°C). Sprinkle the remaining Gruyère, mozzarella, and all the Parmesan cheese evenly over the top. Transfer the skillet to the oven and bake for 10–15 minutes, or until the cheese is bubbly and golden brown on top.
Garnish & Serve: Remove from oven and let cool for a few minutes to thicken slightly. Garnish with chopped parsley or chives if desired and serve warm for a comforting meal.

Notes

Use small pasta shapes similar to orzo like couscous or ditalini if needed; adjust cooking times accordingly.
For a vegetarian option, substitute beef broth with vegetable broth and ensure the cheeses are vegetarian friendly.
French Onion Orzo Bake can be prepared ahead by completing up to the stovetop step, then refrigerate covered. Bring to room temperature before baking.
Freezing is possible: cool completely, wrap tightly, and freeze up to 2 months. Reheat in the oven with added cream or broth.
For a gluten-free version, use gluten-free orzo or substitute with riced cauliflower.
Add protein by stirring in shredded rotisserie chicken or cooked ground beef before baking.
Add sautéed mushrooms or greens like spinach or kale for extra flavor and nutrition.
Add a pinch of red pepper flakes to add a spicy kick.
Broiling for 2–3 minutes after baking creates a deeper golden crust on top.

Keywords: French Onion, Orzo Bake, Pasta Bake, Caramelized Onions, Cheesy Pasta, Comfort Food, One-Pan Meal