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.
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!
