Caramelized Onion Orzo Pasta (Printable version)

Orzo with deeply caramelized onions, parsley, and parmesan delivers rich, comforting Mediterranean-inspired flavors.

# What You'll Need:

→ Vegetables

01 - 3 large yellow onions, thinly sliced
02 - 2 cloves garlic, minced
03 - 2 tablespoons fresh parsley, chopped, plus more 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

# Directions:

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

# Expert Advice:

01 -
  • Letting onions take their time to caramelize transforms everyday ingredients into something deeply savory and special.
  • This dish easily adapts—add mushrooms, swap in vegan cheese, or top with crunchy pine nuts to make it yours.
02 -
  • Rush the onions and you’ll miss out on their sweet, deep flavor—low and slow really is non-negotiable.
  • Reserving a bit of pasta cooking water helps rescue a too-thick or sticky final dish—don’t skip this little trick.
03 -
  • Tossing the orzo with a dash of the starchy pasta water results in a silkier, creamier texture than you’d expect from such simple ingredients.
  • Use a wide skillet and avoid crowding the onions—the more surface area, the better their caramelization.
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