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One-Pan Creamy French Onion & Sausage Orzo
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One-Pan Creamy French Onion & Sausage Orzo

45 minServes 4Nutri-Score C€€
from @cupoflivvv2 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • onion (thinly sliced)Produce3 pieces
  • sausage (casings removed)Meat400 g
  • orzo (uncooked)Grains300 g
  • beef stock (hot)Pantry700 ml
  • heavy creamDairy120 ml
  • Gruyère (grated)Dairy80 g
  • butterDairy30 g
  • olive oilPantry15 ml
  • garlic (minced)Produce3 pieces
  • thyme (fresh leaves)Spices1 g
  • saltSpices5 g
  • black pepper (ground)Spices2 g

per serving

Nutrition

589kcal

Carbs
61 g
Proteins
20 g
Fat
30 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • wooden spoon
  • Grater

step by step

Method

  1. Caramelize the onions

    • Melt the butter with the olive oil in a Dutch oven over medium heat.
    • Add the sliced onions with a pinch of salt and cook, stirring often, until deeply golden and jammy.
    Step 1

  2. Brown the sausage

    • Push the onions to the side and add the sausage meat, breaking it up.
    • Cook until browned and cooked through, then stir into the onions.
    Step 2

  3. Bloom the garlic and thyme

    • Add the minced garlic and thyme and cook until fragrant.
    Step 3

  4. Toast the orzo

    • Stir in the orzo and toast, coating it in the pan juices, for a couple of minutes.
    Step 4

  5. Simmer in the stock

    • Pour in the hot beef stock and season with salt and pepper.
    • Bring to a simmer and cook, stirring occasionally so the orzo does not stick, until al dente and the liquid is mostly absorbed.
    Step 5

  6. Make it creamy

    • Lower the heat, stir in the heavy cream and grated Gruyère.
    • Cook until melted and glossy, then taste and adjust the seasoning.
    Step 6

  7. Serve

    • Spoon into bowls and top with extra Gruyère and thyme.
    Step 7
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