French Onion Orzo

This one-pot French onion orzo? Pure gold! Caramelized onions, smooth pasta and melted Gruyère come together in a dish that’s not just delicious but a breeze to prepare. The onions cook down to that perfect sweet, tender bite that makes you want to dive right in.

If orzo is your thing, try my Marry me chicken meatballs with orzo, One-pot broccoli cheddar orzo with salmon or this One-pan tomato beef orzo.

Why you should try this french onion orzo recipe

Craving that classic French onion soup but want something heartier? This twist’s got you covered. By using smooth orzo, the soup transforms into a rich, savory sauce in which the pasta cooks directly, absorbing all the delicious flavors.

A splash of white wine? That’s the secret ingredient, taking the deep, comforting flavors of French onion soup and turning it into the ultimate one-pot pasta. It’s the kind of dish that’ll have everyone coming back for seconds—maybe even thirds.

To help the onions cook more quickly and evenly, we slice them as thinly as possible using a sharp chef’s knife (you could also use a mandoline). We then caramelize them until golden, which takes about 25 minutes and creates a deep, flavorful base. Next, we deglaze the skillet with white wine, add orzo and beef broth, and let everything simmer until the pasta is al dente.

The rest of the process is straightforward—just add grated cheese, and you’re done!

Let me guide you through the recipe with this step-by-step video or follow along on YouTube.

Ingredients for French onion orzo

• Orzo: This tiny Greek pasta variety adds a silky texture to the dish.
• Onions: Yellow onions are ideal, but French shallots or white onions will work just as well.
• Garlic: Just two cloves to boost the flavor.
• Oil and Butter: A mix of both is perfect for cooking the onions and adding flavor while helping them caramelize.
• White Wine: A dry white wine like Chardonnay, Pinot Blanc, or Pinot Gris helps deglaze the pan. If you prefer to skip the wine, you can use extra broth with a splash of lemon juice.
• Beef Broth: Beef, chicken or vegetable broth all work as the base.
• Seasonings: Salt, pepper, dried thyme, and a bay leaf are essential. You can also add Worcestershire sauce for extra depth.
• Grated Gruyère: To bring everything together, Gruyère adds a deep, complex flavor. Comté or Emmental are great alternatives.

Recipe tips

• Serve with seared chicken fillets or crispy bacon: Add protein to the dish by serving it with seared chicken fillets or crispy bacon for an extra savory touch.
• Can’t find orzo?Opt for the smallest pasta variety you can find, like ditalini or stelline, to maintain the dish’s texture.
• Pair with a leafy salad: For a well-rounded meal, pair the French onion orzo with a fresh, leafy salad to balance the richness of the dish.

Storage tips

• Refrigerate: Store leftovers covered in the fridge for up to 3 days.
• Freeze: Freeze in airtight containers for up to 3 months.

Can I make French onion orzo ahead of time?

Absolutely! You can prepare it 1 day in advance. Simply store it in the fridge and then reheat over medium in a nonstick skillet with a splash of broth or water to restore the creamy texture.