Introduction

French Onion Orzo Bake is a comforting and cheesy dish that combines the rich flavors of caramelized onions with tender orzo pasta and a trio of melted cheeses. This easy-to-make bake is perfect for a cozy dinner and sure to please any fan of French onion soup in casserole form.

A close-up view of a baked casserole dish with a clear glass white-rimmed edge, filled with several layers of creamy melted cheese and golden browned crispy fried onions on top. Below the cheese and onions, strands of creamy pasta, likely orzo, are visible mixed with pieces of chicken, showing a rich, cheesy texture with some browned edges along the side of the dish. The casserole sits on a soft white cloth on a white marbled surface, with a wooden spoon partly visible in the background. 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 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 they are deeply golden and caramelized. Take your time to develop the rich flavor.
Step 2: Stir in the minced garlic, thyme, salt, and pepper. Cook for 1 minute. Then, deglaze the pan by adding the balsamic vinegar, stirring well to lift any browned bits from the bottom.
Step 3: Add 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, stirring occasionally, until the orzo is mostly tender and the liquid is mostly absorbed.
Step 4: Stir in half of the shredded Gruyère and mozzarella cheese to make the mixture creamy. Mix well to combine.
Step 5: Sprinkle the remaining Gruyère, mozzarella, and all of the Parmesan cheese evenly on top of the orzo mixture.
Step 6: Preheat your oven to 400°F (200°C). Transfer the skillet to the oven and bake for 10–15 minutes, until the top is bubbly and golden brown.
Step 7: Remove from the oven and let the bake cool for a few minutes. Garnish with chopped fresh parsley or chives if desired, then serve warm.

Tips & Variations

For a vegetarian version, substitute the beef broth with vegetable broth to maintain rich flavor.
Using fresh thyme will give a brighter herbal note, but dried thyme works well in a pinch.
To add a bit of texture, sprinkle toasted breadcrumbs on top before baking for a crunchy crust.
If you want extra depth, add a splash of dry white wine when deglazing instead of balsamic vinegar.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through, or microwave in short intervals, stirring occasionally to maintain creaminess.

How to Serve

The image shows a close-up of a baked casserole in a clear glass dish with a dark rim, sitting on a white marbled surface. The dish has a top layer of golden-brown crispy fried onions scattered unevenly, covering a melted, creamy white cheese layer beneath. Under the cheese layer, there is cooked orzo pasta mixed with shredded chicken, visible through a cut-out portion at the corner. The orzo is light golden and slightly translucent, contrasting with the rich creamy and crunchy textures above it. A wooden spoon is blurred out in the background on a white cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the orzo mixture in advance and keep it refrigerated. Add the cheese topping just before baking to ensure the best texture.

What can I use if I don’t have Gruyère cheese?

Swiss cheese is a good substitute for Gruyère, providing a similar mild and nutty flavor that melts well.