Tips for Success
Take your time caramelizing the onions for deep flavor
Use quality beef broth for richness
Add extra cheese on top for a golden finish
Ingredients
2 tablespoons butter
2 large yellow onions, thinly sliced
1 teaspoon sugar
1 teaspoon salt
2 garlic cloves, minced
1 cup dry orzo pasta
1 1/2 cups beef broth
1/2 cup heavy cream
1 cup shredded Gruyère cheese
1/2 cup shredded mozzarella
1/4 teaspoon black pepper
Fresh thyme (optional, for garnish)
Directions
Preheat oven to 375°F.
In a large skillet, melt butter over medium heat. Add onions, sugar, and salt. Cook, stirring often, until caramelized (about 25–30 minutes).
Stir in garlic and cook for 1 minute.
Add dry orzo and stir to coat in the onion mixture.
Pour in beef broth and heavy cream, stir to combine.
Mix in half of the Gruyère and mozzarella.
Transfer to a greased baking dish. Top with remaining cheese.
Bake uncovered for 20–25 minutes or until bubbly and golden on top.
Garnish with thyme if desired and serve warm.
Additional Tips or Variations
Substitute vegetable broth for a vegetarian version
Use Swiss or provolone instead of Gruyère
Add mushrooms for extra depth
Serve with a side salad or crusty bread for a complete meal