Inspired by the deep, savoury flavours of classic French onion soup, these French onion meatballs with orzo are pure comfort food. Juicy meatballs simmer in caramelised onions, rich stock and creamy orzo that soaks up every bit of flavour. It's cosy, indulgent, and surprisingly easy - perfect for chilly evenings or when you want something a little special without the effort.
I found the original recipe on the Sainsbury's magazine website. We love French onion soup, so this one pot dish of comfort food really appealed, especially the golden cheesy topping on the slices of brioche.
The end result is a delicious cosy dinner that the whole family will love.
Tips
- If the orzo thickens too much while standing, stir in a splash of hot stock to loosen it before serving.
- Optional variations:
- Spicy twist - add chilli flakes or Dijon mustard to the sauce.
- Slow cooker option - brown the meatballs first, then cook everything except the orzo on low for 6 hours. Stir in cooked orzo at the end, then transfer everything to an ovenproof dish and top with the brioche slices and grated cheese and melt for 2 to 3 minutes under the grill.
- This French onion meatballs with orzo recipe is easily halved if you're cooking for less people.
Frequently Asked Questions
Yes - the meatballs and onion sauce can be made up to 2 days ahead. Reheat gently on the hob and then continue with the rest of step 3 - heat the oven, add the orzo and step 4 of the Instructions.
Yes - freeze in portions for up to 3 months, without the brioche and cheese toppings.
Gruyère or comté give the classic French onion flavour, but mature cheddar and mozzarella work perfectly too.
Yes - this recipe uses shop-bought meatballs.
A crisp green salad, steamed greens, or crusty bread work beautifully.
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How to make these French Onion Meatballs with Orzo
Ingredients
- 40g unsalted butter
- 2 tbsp olive oil
- 500g onions, thinly sliced
- salt and freshly ground black pepper
- 1 tbsp thyme leaves, plus extra to serve
- 20g soft light brown sugar
- 1 beef stock pot
- 500ml boiling water
- 65g mature cheddar, grated
- 65g mozzarella, grated
- 12 beef meatballs
- 0.5 tbsp plain flour
- 200ml red wine (French if possible)
- 250g orzo, rinsed
- 2 brioche rolls, cut into 1.5cm slices
Instructions
- Heat the butter and 1 tbsp of the oil in a large ovenproof shallow casserole, skillet or frying pan until the butter has melted. Stir in the onions with a good pinch of salt. Cook over a medium high heat for 8 to 10 minutes until starting to brown, stirring occasionally. Mix in the thyme and sugar, then reduce the heat to low and cook for 1 hour, until deep golden and caramelised. Meanwhile, dissolve the stock pot in 500ml boiling water and set aside. Mix the 2 cheeses together in a bowl and set aside.
- Once the onions have caramelised, scoop them out onto a plate. Heat the remaining 1 tbsp of oil in the same pan, then brown the meatballs over a medium high heat, turning regularly, for 8 to 10 minutes.
- Meanwhile, preheat the oven to 200C/180C fan/gas 6. Stir the caramelised onions into the meatballs with the flour. Cook out for about 1 to 2 minutes, then pour in the wine and simmer for 2 to 3 minutes, until reduced. Add the stock, season with black pepper and a pinch of salt, then bring to the boil. Remove from the heat and stir in the orzo, ensuring it is submerged in the liquid.
- Cover with a lid (or tightly with foil) and bake in the oven for 25 minutes. Remove from the oven, uncover, then top with the brioche slices, nestling them in slightly, and cheese. Return to the oven, uncovered, for 10 minutes until golden. Stand for 5 to 10 minutes before serving scattered with extra thyme leaves.
Serving suggestions
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French Onion Meatballs with Orzo
Ingredients
- 40 g (1.4 oz) unsalted butter
- 2 tbsp olive oil
- 500 g (1.1 lb) onions thinly sliced
- salt and freshly ground black pepper
- 1 tbsp thyme leaves plus extra to serve
- 20 g (0.7 oz) soft light brown sugar
- 1 beef stock pot
- 500 ml (2 cups) boiling water
- 65 g (2.3 oz) mature cheddar grated
- 65 g (2.3 oz) mozzarella grated
- 12 beef meatballs
- 0.5 tbsp plain flour
- 200 ml (6.8 floz) red wine (French if possible)
- 250 g (0.6 lb) orzo
- 2 brioche rolls cut into 1.5cm slices
Instructions
- Heat the butter and 1 tbsp of the oil in a large ovenproof shallow casserole, skillet or frying pan until the butter has melted. Stir in the onions with a good pinch of salt. Cook over a medium high heat for 8 to 10 minutes until starting to brown, stirring occasionally. Mix in the thyme and sugar, then reduce the heat to low and cook for 1 hour, until deep golden and caramelised. Meanwhile, dissolve the stock pot in 500ml boiling water and set aside. Mix the 2 cheeses together in a bowl and set aside.
- Once the onions have caramelised, scoop them out onto a plate. Heat the remaining 1 tbsp of oil in the same pan, then brown the meatballs over a medium high heat, turning regularly, for 8 to 10 minutes.
- Meanwhile, preheat the oven to 200C/180C fan/gas 6. Stir the caramelised onions into the meatballs with the flour. Cook out for about 1 to 2 minutes, then pour in the wine and simmer for 2 to 3 minutes, until reduced. Add the stock, season with black pepper and a pinch of salt, then bring to the boil. Remove from the heat and stir in the orzo, ensuring it is submerged in the liquid.
- Cover with a lid (or tightly with foil) and bake in the oven for 25 minutes. Remove from the oven, uncover, then top with the brioche slices, nestling them in slightly, and cheese. Return to the oven, uncovered, for 10 minutes until golden. Stand for 5 to 10 minutes before serving scattered with extra thyme leaves.
Notes
- If the orzo thickens too much while standing, stir in a splash of hot stock to loosen it before serving.
- Optional variations:
- Spicy twist - add chilli flakes or Dijon mustard to the sauce.
- Slow cooker option - brown the meatballs first, then cook everything except the orzo on low for 6 hours. Stir in cooked orzo at the end, then transfer everything to an ovenproof dish and top with the brioche slices and grated cheese and melt for 2 to 3 minutes under the grill.
- This French onion meatballs with orzo recipe is easily halved if you're cooking for less people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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