Caramelized Onion Orzo Parmesan (Print)

Orzo shines with golden onions, parmesan, and herbs in this simple Mediterranean-inspired vegetarian comfort dish.

# Ingredients:

→ Vegetables

01 - 3 large yellow onions, thinly sliced
02 - 2 cloves garlic, minced
03 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)

→ Pasta

04 - 12 ounces orzo pasta

→ Dairy

05 - 1/3 cup grated parmesan cheese
06 - 2 tablespoons unsalted butter

→ Oil & Pantry

07 - 2 tablespoons olive oil
08 - 1 teaspoon salt, divided
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/2 teaspoon sugar
11 - 3 cups low-sodium vegetable broth or water

# Instructions:

01 - Heat olive oil and butter in a large, heavy-bottomed skillet over medium-low heat. Add sliced onions, 1/2 teaspoon salt, and sugar. Cook gently, stirring often, for 25 to 30 minutes until golden brown and deeply caramelized.
02 - Stir in minced garlic with the caramelized onions and cook for 1 minute, stirring constantly.
03 - While the onions cook, bring a medium saucepan of salted water or broth to a boil. Add orzo and cook until al dente according to package directions. For extra flavor, toast orzo in a dry pan first. Drain, reserving 1/2 cup of cooking liquid.
04 - Add cooked orzo to the skillet with caramelized onions. Loosen mixture with reserved cooking liquid as needed. Stir in grated parmesan and chopped parsley. Season with remaining salt and black pepper.
05 - Serve hot, garnished with extra parsley and a sprinkle of parmesan if desired.

# Pro Tips:

01 -
  • Caramelizing onions transforms humble ingredients into something irresistible that makes you want to lick the spoon.
  • Every bite feels like the kind of meal you crave on both busy weeknights and lazy weekends—simple, versatile, and nurturing.
02 -
  • Turning up the heat to rush the onions ruins everything—they’ll burn before caramelizing, so patience is crucial.
  • Swapping broth for water turns the dish from good to unforgettable with barely any extra effort.
03 -
  • Letting the onions go darker than you think elevates their sweetness and flavor—don’t stop at pale gold.
  • Toasting the orzo in a dry pan before boiling adds a deep, nutty note that’s unexpected but wonderful.
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