Best Creamy French Onion Orzo Recipe

This creamy, cheesy French onion orzo—featuring caramelized onions with a hint of white wine, beef broth-soaked orzo, and lots of Gruyère—is my new must-make cozy weeknight meal. I can’t get enough of one-pot orzo dinners and have recently been obsessed with adding some French onion flair to just about anything, so this bowl of comfort was a no-brainer. If you’re French onion soup-obsessed (like me) or simply need a rich and satisfying main for your dinner party, then let this orzo do the talking. Here are some tips on how to make it.

• Don’t dirty multiple pans: Make your buttery breadcrumbs first, then transfer them to a clean bowl and wipe the pan clean—no need to get out anything else.
• Take your time with the onion: Cook those onions low and slow for nearly 1 hour. It may take less time to accomplish this dark caramelized onion texture, but even if you’re unsure, take them a little further. They should be super-soft and almost melted.
• Don’t underestimate the thyme: I typically don’t pair thyme and pasta, but it’s what makes this recipe stand out and scream French onion!
• Keep the sauce smooth: Add the heavy cream and cheese off the heat so the sauce doesn’t break.

Storage:
Store any leftover orzo in the refrigerator in an airtight container for up to 3 days. Reheat over medium-low heat and add a little extra cream or water to loosen it up.

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