Description
French Onion Orzo with Meatballs is a comforting main-course dish that combines juicy beef and pork meatballs, sweet caramelized Vidalia onions, tender orzo pasta, and melty Gruyère cheese for a French-inspired weeknight dinner. The meatballs are baked for ease, then nestled into a skillet with the onion-studded orzo and finished under the broiler for a golden, bubbling cheese topping.
Ingredients
Units
Scale
Meatballs
- 1 large egg
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/4 cup Panko breadcrumbs
- 1/3 cup shredded Gruyère cheese
- 2 cloves garlic, minced
- 2 tablespoons milk
- 1/2 tablespoon Worcestershire sauce
- 1 1/2 teaspoons fresh thyme leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Onions and Orzo
- 3 tablespoons butter
- 3 large Vidalia onions (about 2 pounds), halved and thinly sliced
- 3 teaspoons fresh thyme leaves, divided
- 1/2 teaspoon kosher salt
- 2 tablespoons flour
- 1/2 cup dry white wine
- 3 1/2 cups beef stock (preferably Better Than Bouillon Beef Base dissolved in water, per label instructions)
- 1 cup uncooked orzo pasta
- 2/3 cup shredded Gruyère cheese
Instructions
- Preheat Oven & Prepare Meatball Mixture
Preheat your oven to 400°F and line a large sheet pan with parchment paper. In a large mixing bowl, whisk the egg, then add ground beef, ground pork, Panko, Gruyère cheese, garlic, milk, Worcestershire sauce, fresh thyme, salt, and pepper. Mix thoroughly using your hands until just combined. - Form and Bake Meatballs
Use a tablespoon to scoop and form the mixture into about 25 meatballs. Arrange the meatballs evenly on the prepared sheet pan. Bake for about 15 minutes, or until cooked through and lightly browned. Set aside while preparing the onions and orzo. - Caramelize Onions
In a 10-inch cast iron or other oven-safe skillet, melt the butter over medium heat. Add the sliced onions, 1 teaspoon thyme, and 1/2 teaspoon salt. Sauté the onions, stirring often so they caramelize evenly without browning or burning in spots. This will take about 30 minutes. Stir in a splash of water if the onions begin to stick or brown on the bottom. - Add Flour and Deglaze
Sprinkle the flour over the caramelized onions and stir well. Cook for 1 minute to eliminate the raw flour taste. Pour in the white wine, scraping up any browned bits from the skillet, and simmer until the wine evaporates slightly. - Add Broth and Orzo
Stir in the beef stock, 1 teaspoon thyme leaves, and remaining 1/2 teaspoon salt. Raise heat and bring to a gentle simmer, then add orzo. Cook for 10–12 minutes, stirring frequently, until the orzo is al dente and has absorbed most of the liquid. - Broil with Meatballs and Cheese
Arrange the oven rack directly under your broiler and turn the broiler to low. Nestle the cooked meatballs into the orzo mixture in the skillet. Top with the shredded Gruyère cheese. Place the skillet under the broiler for about 5 minutes, or until the cheese is golden brown and bubbling. - Finish and Serve
Remove the skillet from the oven and sprinkle with the remaining 1 teaspoon of fresh thyme. Serve hot, straight from the skillet.
Notes
- If onions begin to burn during caramelization, add a splash of water to prevent sticking.
- Gruyère cheese is traditional, but Swiss or Emmental can be substituted if needed.
- Use an oven-safe skillet to transition easily from stovetop to broiler.
- If making ahead, assemble and broil just before serving for the best cheese melt.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 480
- Sugar: 7g
- Sodium: 940mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg
