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Close-up of creamy orzo pasta dish topped with crispy fried onions in a pan, a perfect one-pan dinner recipe.

One-Pan Creamy Gruyère Orzo with Caramelized Onions

This one-pan orzo dish features deeply caramelized onions, creamy Gruyère cheese, and a crunchy breadcrumb topping. It's designed for minimal cleanup, making it perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Topping
  • 2 Tbsp. unsalted butter
  • 1/2 cup panko breadcrumbs
  • 1 1/2 tsp. finely chopped fresh thyme
  • 1/2 tsp. kosher salt
For the Orzo
  • 1 Tbsp. unsalted butter
  • 2 medium yellow onions thinly sliced
  • 2 Tbsp. extra-virgin olive oil
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. kosher salt
  • 5 large garlic cloves finely chopped
  • 1/2 cup dry white wine
  • 8 oz. orzo
  • 3 cups low-sodium beef broth
  • 1/2 cup heavy cream
  • 5 oz. Gruyère shredded
  • 1/2 tsp. kosher salt remaining

Equipment

  • Large skillet
  • Small bowl

Method
 

  1. In a large skillet over medium heat, melt 2 Tbsp. butter. Cook breadcrumbs, stirring frequently, until golden brown and toasty, 2 to 3 minutes. Transfer to a small bowl. Add thyme; season with 1/2 tsp. salt and set aside. Wipe out skillet.
  2. In the same skillet over medium heat, heat oil and remaining 1 Tbsp. butter until butter melts. Cook onion, stirring occasionally, seasoning with pepper and 1/2 tsp. salt halfway through and adding a splash of water if browning too quickly, until deeply golden and caramelized, 40 to 50 minutes total.
  3. Add garlic and wine, scraping the bottom of the skillet. Cook, stirring occasionally, until liquid is absorbed, 4 to 5 minutes. Add orzo and cook, stirring frequently, until a few pieces are a little darker and slightly toasted, about 2 minutes; season with remaining 1/2 tsp. salt.
  4. Add broth and bring to a simmer. Cook, stirring occasionally, until liquid is nearly absorbed and orzo plumps and is al dente, about 15 minutes. Remove from heat and stir in Gruyère and cream until cheese is melted. Top with reserved breadcrumb mixture.

Notes

This recipe is adaptable. You can substitute other cheeses like cheddar or fontina for the Gruyère. For a vegetarian option, use vegetable broth instead of beef broth.

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