French Onion Meatball and Orzo Skillet

Prep: 15 mins

Cook: 55 mins

Difficulty: Intermediate

Servings: 4 Servings

When I need a dinner that tastes like I’ve been cooking all day but, in reality, all I’ve got is one slightly harried hour to spare, I turn to one-pan skillet dinners that I can make while also helping my kids with their homework and nudging them to pack their lunches for the next day. This French onion meatball and orzo skillet is a busy dinnertime superhero, thanks to the savory flavor of caramelized onions and quick-cooking orzo pasta. Frozen meatballs are the key to delivering a filling, satisfying meal without a ton of prep time, so I can focus on other things.

Ingredients

2 tablespoons unsalted butter
1 1/2 pounds yellow onions (3 medium or 2 large), thinly sliced (about 5 cups)
1/2 cup dry white wine
3 cups beef broth
1 cup dried orzo pasta
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper
24 small (1/2-ounce) frozen fully cooked meatballs
3 ounces Gruyère cheese, shredded (about 1 cup)
Finely chopped fresh parsley or thyme leaves, for garnish (optional)

Instructions

Heat the oven to 400ºF. Meanwhile, melt 2 tablespoons unsalted butter in a large Dutch oven or broiler-safe, high-sided skillet over medium heat. Add 1 1/2 pounds thinly sliced yellow onions and stir to coat in the butter. Cook, stirring frequently and reducing the heat as needed if the onions start to brown too quickly, until the onions are reduced by half, very soft, and brown and caramelized, about 25 minutes.
Add 1/2 cup dry white wine and scrape up the browned bits from the bottom of the pan. Cook for about 1 minute. Stir in 3 cups beef broth, 1 cup dried orzo pasta, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; bring to a boil over medium heat.
Reduce the heat as needed to maintain a simmer and cook, stirring occasionally, until the orzo is just al dente, 6 to 8 minutes. Taste and season with more kosher salt as needed.
Nestle 24 small frozen meatballs in a single layer into the orzo. Cover with a lid or aluminum foil. Transfer the skillet to the oven and bake until the meatballs are warmed through, 10 to 12 minutes.
Switch the oven to broil. Uncover and sprinkle with 3 ounces shredded Gruyère cheese. Broil until the cheese is melted and golden brown around the edges, 3 to 5 minutes. Garnish with finely chopped fresh parsley leaves if desired.