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 occasion.

A white plate holds a creamy casserole dish with three visible layers: at the bottom, soft cooked orzo pasta mixed with tender chicken chunks in a thick, smooth white sauce; the middle layer maintains the creamy texture with bits of chicken and pasta blending throughout; on top, a generous layer of crispy, golden-brown fried onions scattered unevenly, adding contrast in color and texture, sprinkled with small bright green herb pieces for garnish. The plate is set on a white marbled surface with a soft gray cloth partially shown beside it, while a silver fork rests beside the food on the plate. In the blurred background, a large rectangular white baking dish filled with more of the casserole is visible. 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 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 until fragrant. Deglaze the pan with the balsamic vinegar, stirring well to lift any browned bits from the bottom.
Step 3: Add the dry orzo to the pan, 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 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 bake cool for a few minutes. Garnish with chopped parsley or chives if desired, then serve warm.

Tips & Variations

Use vegetable broth instead of beef to make this dish vegetarian-friendly.
For a gluten-free option, substitute orzo with gluten-free orzo or riced cauliflower.
Add sautéed mushrooms with the onions for an extra layer of umami flavor.
Stir in fresh spinach or kale just before baking for a boost of greens.
To add a little heat, sprinkle in some red pepper flakes while cooking the onions.
Try shredded rotisserie chicken or sautéed ground beef for added protein.
For a chewier cheese melt, substitute Gruyère with Swiss, fontina, or mozzarella.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of cream or broth to loosen the sauce. 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

A white plate holds a creamy, cheesy dish made of orzo pasta mixed with shredded pieces of chicken in a thick white sauce. On top, there is a layer of crispy, golden-brown fried onions, lightly scattered and garnished with small bits of green herbs. The orzo looks soft and well-coated in the sauce, with some browned edges. The plate sits on a wooden surface with a light gray cloth partially underneath it. In the background, a white baking dish filled with the same food is slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of pasta?

Yes, you can substitute with other small pasta shapes like couscous or ditalini. Keep in mind cooking times may vary slightly depending on the pasta.

Can I make this ahead of time?

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