French Onion Orzo Pasta

Twisted’s French Onion Orzo Pasta recipe is a rich, indulgent orzotto packed with the flavours from everyone’s favourite soup.

Done in 1hr 45mins

Dish by Hugh Woodward

Ingredients

orzo

2 tbspunsalted butter

2 tspolive oil

4large white onions, thinly sliced (3mm)

1/2 tspsalt

3garlic cloves, minced

1/2 tbspfresh thyme leaves, finely chopped

1/2 cupdry white wine

300gdried orzo pasta

600mlbeef stock

2 tbspdry sherry

125ggruyere cheese, grated

tartine

1Sliced baguette

1Garlic clove, halved

125gyellow and red cherry tomatoes, finely chopped

1 jarroasted red peppers, finely chopped

to tasteolive oil

125g gruyere cheese, grated

Sultry, rich, good looking, this French onion orzo pasta recipe is a dream date night dinner. Paired with a red pepper and tomato tartine, this orzo recipe is beefed out with stock, gruyere and dark sherry. Get hold of the recipe below and sink into this indulgent French onion orzo recipe.

Method

Heat butter and oil into a large skillet over medium heat.

Add the onions and sprinkle with salt. Stir them to coat and cover the pan. Sweat the onions until they are translucent.

Then turn the heat up to medium-high Stirring frequently, cook the onions until they reduce down and are caramelized and sticky. This will take anywhere from 30-40 minutes. Remove ¼ cup of the onions and set aside.

Add the garlic and thyme; saute for a minute or two until aromatic. Pour in the wine and let it reduce by half.

Add the orzo in and stir well to combine. Pour over the beef stock and stir through. Bring to a simmer and stir frequently to prevent the orzo from sticking to the bottom. After 10 minutes the orzo should be al dente.

Add the dry sherry and stir in and fold in the onions set aside.

Meanwhile, toast the baguette slices. When golden, rub a clove of garlic over the top.

In a bowl, mix together the chopped tomatoes and red peppers dress with olive oil, and season with salt and pepper. Spoon the mixture onto the garlic baguette slice.

Serve the orzo in a large flat bowl with a grating of gruyere on top to melt. Arrange a couple of the tartines on the side. Enjoy!

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.