French Onion Orzo

A rich, indulgent orzotto packed with the flavours of everyone’s favourite soup.

Tara Maini

Dish by Tara Maini

Twisted: Unserious food tastes seriously good.
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Sultry, rich and good looking - the dream date.


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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Tara Maini

Tara Maini

Tara has always loved cooking, just ask her siblings. who acted as taste testers for all her creations growing up. As an adult, she trained in restaurants before heading to culinary school, where she mastered the basics of French cooking, baking and pastry – her biggest passion today. She might have fine dining training, but Tara still has simple taste...she’d eat chicken nuggets every day if she could. When she’s not experimenting in the kitchen, you can find Tara try to work out, reading cookbooks and finding new hobbies besides food.

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