Recipe

French Onion Orzotto

Servings: 4-6
Prep Time: 10 minutes
Cook Time: 50 minutes

Ingredients:

● 1 tbsp olive oil, extra virgin
● 11⁄2 cups orzo, uncooked
● 4 large yellow onions, thinly sliced
● 4 garlic cloves, minced
● 1 tbsp balsamic vinegar
● 1 tbsp Worcestershire
● 4 cups beef broth, salted
● 1⁄4 cup heavy cream
● 2 tablespoons unsalted butter
● 1⁄4 cup parmesan cheese shreds
● 11⁄2 tbsp fresh thyme, chopped fine
● 1/2 tsp red pepper flakes
● salt and pepper, to taste
● 1 cup gruyere cheese, shredded

Instructions:

1. Caramelize the Onions:
In a large frying pan over low to medium heat, add a good splash of olive oil.
Toss in the onions, and let them sauté for 20-25 minutes, stirring regularly until
they’re deep, golden, and beautifully caramelized. If the onions start sticking,
add a teaspoon of water to deglaze the pan and keep things moving. Repeat if
needed.

2. Deglaze the Pan:
Once the onions are almost done, sprinkle in the red pepper flakes and garlic;
cook just a minute more. Next, add fresh thyme, then pour in a splash of
balsamic vinegar and Worcestershire to deglaze again. Let it simmer briefly.

3. Add the Orzo and Simmer:
Add the orzo, stirring to toast it a bit, about a minute. Pour in the beef broth,
bring the mixture to a boil, then reduce to simmer and cover. Let everything
simmer for about 10-12 minutes until the broth is mostly absorbed and the orzo
is tender.

4. Add Dairy:
Set your oven to broil. Take the pan off the heat, stir in heavy cream, butter,
and Parmesan, mixing until everything’s luxuriously creamy. Taste and season
with salt and pepper, if needed.

4. Melt the Cheese:
Top with the gruyere cheese and move the pan to the oven to broil for 3-5
minutes, until the cheese is melted and starting to brown on top.

Dish up right away and top with fresh cracked pepper and some extra thyme
leaves if desired.