One Pan French Onion Orzo

Updated at: Fri, 22 Nov 2024 08:30:07 GMT

Step 1

Melt butter and olive oil in a large high-rimmed sauté pan over medium heat. Add the thinly sliced onions and a generous pinch of Kosher salt. Stir to combine. Cover with a lid and cook for 5 minutes.

Step 2

Remove the lid and turn the heat to medium low. Cook for 30-60 minutes or as long as it takes for the onions to caramelize. Stir occasionally to prevent burning. Add a couple splashes of water as needed if the pan starts to burn.

Step 3

Once the onions are caramelized, add the minced garlic and uncooked orzo to the same pan. Stir to combine and toast for 1-2 minutes.

Step 4

Pour in the white wine and sherry to deglaze the pan. Scrape up any stuck bits with a wooden spoon. Cook for about 2 minutes until the liquid absorbs.

Step 5

Pour in the beef stock, optional better than bouillon beef base, black pepper, thyme leaves, and Worcestershire sauce.

Step 6

Bring to a boil then lower to a simmer. Stir often so the orzo doesn't stick. Add more beef stock as needed if the liquid is absorbing too quickly. I ended up adding about 1/2 cup-1 cup extra stock. It will take around 15 minutes for the orzo to cook.

Step 7

Once the orzo is cooked, turn the heat to low. Add the optional half and half then add the freshly grated gruyere cheese. Stir until the cheese is melted and everything is well combined.

Step 8

Serve immediately with additional black pepper, thyme leaves, and gruyere cheese as desired.

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