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French Onion Orzo
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French Onion Orzo

French Onion Orzo

Serves 4-6

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 large yellow onions, thinly sliced
  • 1 teaspoon salt
  • 2 garlic cloves, minced
  • 1 cup orzo pasta
  • 1 3/4 cups beef stock
  • 1 cup water
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • Black pepper to taste
  • 1 cup shredded Gruyère or Swiss cheese
  • Chopped parsley for serving

Directions

  1. Melt butter & oil in a large pan, add the onions and salt, and cook over medium heat until beautifully caramelized and deep golden and sweet - 20 to 30 minutes - lower the heat if they brown too fast
  2. Add garlic, and cook 1 minute then add the vermouth and let reduce by about half
  3. Add the orzo to the pot and stir for 1 minute so it gets coated in the onion deliciousness
  4. Put in the beef stock, water, Worcestershire and thyme - bring to a simmer, then lower the heat and cook uncovered for 10 to 12 minutes, stirring occasionally, until the orzo is tender and most liquid is absorbed.
Add a splash of water if it thickens too quickly
  5. Add pepper to taste, and more if necessary
  6. Keep it in the pot or transfer to a baking dish and scatter the Gruyère over the top, then broil for 2 to 3 minutes until melted and golden in spots
  7. Sprinkle with parsley and get it to the table while it’s hot and glossy

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