French Onion Orzo
This easy, dairy-free French onion orzo bakes in the oven with no stirring at the stove. Sweet roasted onions, a whole bulb of garlic and creamy coconut milk make a cozy dinner with just 10 minutes of prep.
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Servings: servings
Equipment
- 1 Dutch-oven or baking dish (9x13 inch)
Ingredients
For the onion
- 3 large white onions thinly sliced
- 1 bulb garlic top of the head trimmed off to expose
- 1 teaspoon dried rosemary
- 2 teaspoon sweet paprika
- ½ teaspoon salt
- 2 tablespoon olive oil
- 4 ½ cup vegetable broth, divided
- 2 cups uncooked orzo 400g
- 1 cup 240 ml full-fat coconut milk
You can find detailed step-by step-photos above the recipe card.
Instructions
- Prep the onions. Preheat the oven to 200 °C / 400 °F. In a baking dish, stir together the onions, rosemary, paprika, salt, olive oil and ½ cup of the broth until the onions are evenly coated. Nestle the garlic bulb, cut side up, in the middle of the dish.3 large white onions, 1 bulb garlic, 1 tsp dried rosemary, 2 tsp sweet paprika, 2 tbsp olive oil, 4 ½ cup vegetable broth, divided, ½ tsp salt
- Roast. Bake uncovered for about 40 minutes. Check at the 30-minute mark, and if the onions (and garlic!) are browning too quickly, cover the dish with foil.
- Add the orzo. Take it out of the oven. Once the garlic bulb is cool enough to handle (or using tongs), squeeze the roasted cloves out of their skins into the onions. Add the orzo, the remaining 4 cups of broth and the coconut milk, and give everything a good stir.2 cups uncooked orzo 400g, 1 cup 240 ml full-fat coconut milk
- Bake again. Return the dish to the oven uncovered and bake for another 40 minutes, until the orzo is tender and has absorbed the liquid.
Video
Notes
- Use yellow onions. Red onions aren't recommended for this recipe.
- Use full-fat coconut milk for the creamiest result. You can't taste the coconut. Not dairy-free? Half-and-half or heavy cream works instead.
- Leftovers keep 3-4 days in the fridge. Reheat in the microwave with a splash of vegetable broth or coconut milk. Freezing is possible, but the texture changes.
- To save time, roast the onions up to 2 days ahead and keep them in the fridge.
- Equipment: I use a Dutch oven, but a 9x13-inch (23x33 cm) baking dish works too. In a wider, shallower dish the liquid can cook off faster, so don't skip the 30-minute check.
All nutritional information is based on third-party calculations and should be considered estimates.
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