Name: French Onion Orzo with Meatballs Recipe
Prep time: 20 min
Cook time: 42 min
Total time: 1 h 2 min
Cuisine: French
Ingredients: 1 large egg; 1 pound ground beef; 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; 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; 3 1/2 cups beef stock; 1 cup uncooked orzo pasta; 2/3 cup shredded Gruyère cheese

Jump to Recipe· 4.1 from 74 reviews

If you love the cozy, caramelized flavors of French onion soup and want a hearty twist that’s perfect for any night of the week, this French Onion Orzo with Meatballs Recipe is an absolute must-try. Combining tender homemade meatballs with rich, slow-cooked onions and creamy orzo pasta, this dish brings together layers of savory comfort and a touch of elegance in one skillet. You’ll find yourself coming back to it time and again, whether for weeknight dinners or casual gatherings, because it perfectly blends familiar flavors with simple, sophisticated cooking that feels special but doesn’t require hours in the kitchen.

Ingredients You’ll Need

The image shows a black baking tray lined with white parchment paper on a white marbled surface. On the tray, there are around 30 small, round baked meatballs with a browned and slightly crispy texture. The meatballs are arranged in a loose cluster, with some darker spots indicating they are well cooked. A wooden spatula is lifting one meatball near the bottom center, with the wooden texture visible. The tray has some baked-on grease spots around the meatballs. Photo taken with an iphone --ar 4:5 --v 7

This recipe relies on a handful of straightforward, quality ingredients that each play an essential role in creating texture, depth of flavor, and that signature French onion taste. From the fragrant thyme to the nutty Gruyère cheese, every component complements the others beautifully, turning simple ingredients into a crowd-pleasing dish.

1 large egg: Acts as a binder to keep the meatballs tender and cohesive.
1 pound ground beef: The hearty base of the meatballs, providing rich flavor and protein.
1/4 cup panko: Adds lightness and a delicate crumb to the meatballs for perfect texture.
1/3 cup shredded Gruyère cheese: Brings a creamy, slightly sweet nuttiness to the meatballs and topping.
2 cloves garlic, minced: Infuses the meatballs with aromatic depth.
2 tablespoons milk: Keeps the meat mixture moist and tender.
1/2 tablespoon Worcestershire sauce: Adds umami complexity.
1 1/2 teaspoons fresh thyme leaves: Fresh herbaceous notes that tie the dish together.
1 teaspoon kosher salt: Enhances all the natural flavors in the dish.
1/2 teaspoon black pepper: Adds a gentle hint of spice.
3 tablespoons butter: For caramelizing the onions to perfection.
3 large Vidalia onions (about 2 pounds), halved and thinly sliced: The star ingredient, slowly cooked down to sweet, jammy goodness.
3 teaspoons fresh thyme leaves, divided: Used both in onions and stock for layered flavor.
1/2 teaspoon kosher salt: To season the onions.
2 tablespoons flour: Creates a luscious roux to thicken the sauce.
3 1/2 cups beef stock: The rich broth base that infuses the orzo.
1 cup uncooked orzo pasta: Small pasta that absorbs flavors beautifully and adds comforting texture.
2/3 cup shredded Gruyère cheese: A final cheesy crust that browns delightfully under the broiler.

How to Make French Onion Orzo with Meatballs Recipe

Step 1: Prepare the Meatballs

Start by heating your oven to 400°F (200°C) and lining a large sheet pan with parchment paper to prevent sticking. In a large bowl, whisk the egg first, then add the ground beef, panko, shredded Gruyère, minced garlic, milk, Worcestershire sauce, fresh thyme, salt, and pepper. Gently mix everything by hand just until it’s combined—avoiding overmixing helps keep the meatballs tender. Using a tablespoon scoop, form about 25 meatballs and space them evenly on the prepared pan. Bake for 15 minutes until lightly browned and cooked through. Once done, remove them from the oven and set aside; you’ll add them back in later to finish.

Step 2: Slowly Caramelize the Onions

Place a 10-inch cast iron or oven-safe skillet over medium heat and melt the butter. Add the thinly sliced Vidalia onions, 1 teaspoon of thyme, and 1/2 teaspoon salt. This step is where the magic really happens: cook the onions slowly for about 30 minutes, stirring every few minutes, until they are deeply softened and jammy, taking on a rich golden color. If the onions start to stick or brown too quickly, splash a bit of water into the pan and scrape the bottom to lift those caramelized bits back into the mix. This patience pays off in incredible depth of flavor.

Step 3: Make the Sauce and Cook the Orzo

Sprinkle the flour evenly over the onions and stir it in, cooking for about a minute to eliminate that raw flour taste. Gradually pour in the beef stock while stirring—this deglazes the pan and forms the base of your rich sauce. Add the second teaspoon of thyme and bring everything to a gentle simmer on medium-low heat. Then stir in the uncooked orzo, and cook it for 10 to 12 minutes, stirring frequently and scraping the pan’s surface so the orzo doesn’t stick. You’ll know it’s ready when the pasta is al dente and the sauce has thickened to a glossy, luscious consistency.

Step 4: Assemble and Broil

Move your oven rack close to the broiler and set it to low. Nestle the baked meatballs into the orzo, sprinkle the remaining shredded Gruyère over the top, and broil for 4 to 5 minutes until the cheese is melted and bubbling with a beautiful golden crust. As soon as it comes out from the oven, sprinkle the final teaspoon of fresh thyme for a bright herbal finish and serve immediately while it’s hot and comforting.

How to Serve French Onion Orzo with Meatballs Recipe

A round white skillet holds a saucy mix of small brown meatballs and orzo pasta in a light brown sauce. The dish has melted stringy white cheese scattered on top and between the meatballs, with some fresh green herb sprigs sprinkled over for color. The orzo is soft and coated in the sauce, filling the skillet evenly. A spoon lifts a few meatballs with cheese stretching between them. The skillet sits on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped parsley or extra thyme leaves adds a bright green freshness to balance the richness. For a touch of indulgence, a drizzle of good-quality extra virgin olive oil or a light sprinkle of flaky sea salt on top right before serving can elevate the flavors even more.

Side Dishes

This dish stands strong on its own, but a crisp green salad with a tangy vinaigrette or roasted vegetables like asparagus or green beans pairs beautifully. A crusty baguette or garlic bread would be ideal for soaking up every last bit of the luscious sauce.

Creative Ways to Present

For a more elegant presentation, serve French Onion Orzo with Meatballs Recipe in individual oven-safe ramekins or shallow gratin dishes and broil the cheese topping individually. You can also sprinkle toasted breadcrumbs mixed with Parmesan cheese on top before broiling for an extra crunchy, flavorful crust.

Make Ahead and Storage

Storing Leftovers

Leftover French Onion Orzo with Meatballs Recipe should be stored in an airtight container in the refrigerator. It will stay fresh for up to 3 days and tastes wonderful reheated as the flavors continue to meld.

Freezing

If you’d like to prep ahead and freeze, you can place the meatballs and orzo mixture together or separately in freezer-safe containers. Frozen portions will last up to 2 months. Just thaw overnight in the refrigerator before reheating.

Reheating

To reheat, warm the dish gently in a covered skillet over medium-low heat or in the microwave, stirring occasionally. If it seems too thick, add a splash of beef stock or water to loosen the sauce. For a crispy top, you can broil the reheated meal for a few minutes with extra Gruyère sprinkled on top.

FAQs

Can I use ground turkey or chicken instead of beef for the meatballs?

Absolutely! Ground turkey or chicken can be used as a leaner alternative, though you might want to add a bit more seasoning or fat (like a touch of olive oil) to keep the meatballs moist and flavorful.

Is it necessary to use Gruyère cheese?

Gruyère is traditional and adds a wonderful nutty, creamy flavor, but you can substitute with Swiss cheese or a good melting cheese like mozzarella if needed.

Can I make the orzo and onions on the stovetop only?

Yes, this recipe is perfectly suited to the stovetop. The broiling step at the end mainly helps melt and brown the cheese for a nice finish, but the flavors and texture develop beautifully on the stove.

What’s the best way to thin out the sauce if it feels too thick after cooking?

Add a splash of beef stock, water, or even a bit of white wine, stirring gently until you reach your desired consistency without diluting the flavor too much.

Can this recipe be made vegetarian?

You can swap the meatballs for hearty vegetarian or plant-based meatballs and use vegetable broth instead of beef stock in the orzo to keep the same comforting vibe.

Final Thoughts

French Onion Orzo with Meatballs Recipe is truly a celebration of comfort food done right—rich caramelized onions, tender meatballs, and creamy orzo all come together for a meal that feels both homey and special. Whether you’re cooking for your family or surprising friends, this dish promises warmth, flavor, and a whole lot of smiles. I can’t wait for you to try it and make it your new favorite.

French Onion Orzo with Meatballs Recipe

Ingredients You’ll Need