French Onion Orzotto
This one-pot French Onion Orzotto is a STUNNER! We start with the perfect caramelized onions, which impart so much flavor to the broth that the orzo cooks in. We go the extra mile and broil a little gruyere cheese on top because that’s just how we roll!
French Onion Orzotto
Servings: 4–6
Prep time: 10 minutes
Cook time: 50 minutes
Ingredients:
- 1 tbsp olive oil, extra virgin
- 1 1/2 cups orzo, uncooked
- 4 large yellow onions, thinly sliced
- 4 garlic cloves, minced
- 1 tbsp balsamic vinegar
- 1 tbsp Worcestershire
- 4 cups beef broth, salted
- 1/4 cup heavy cream
- 2 tbsp unsalted butter
- 1/4 cup parmesan cheese shreds
- 1 1/2 tbsp fresh thyme, chopped fine
- 1/2 tsp red pepper flakes
- Salt and pepper, to taste
- 1 cup gruyere cheese, shredded
Instructions:
- Caramelize the Onions: In a large frying pan over low to medium heat, add olive oil and onions. Sauté for 20–25 minutes, stirring regularly, until deeply caramelized. Add a teaspoon of water if onions start sticking.
- Deglaze the Pan: Add red pepper flakes and garlic, cooking for 1 minute. Stir in thyme, then deglaze with balsamic vinegar and Worcestershire sauce. Let simmer briefly.
- Add the Orzo and Simmer: Stir in the orzo and toast for 1 minute. Pour in the beef broth, bring to a boil, then reduce heat, cover, and simmer for 10–12 minutes, until orzo is tender and liquid is mostly absorbed.
- Add Dairy: Set oven to broil. Off heat, stir in heavy cream, butter, and Parmesan. Season with salt and pepper to taste.
- Melt the Cheese: Sprinkle gruyere cheese over the orzotto and broil for 3–5 minutes, until melted and lightly browned.
- Serve: Dish immediately and garnish with cracked black pepper and fresh thyme if desired.
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