Full recipe in the description for Ham’s French Onion Orecchiette

Ingredients

• 2 tablespoons Olive Oil (for sautéing onions)
• 2 large Yellow Onion (thinly sliced)
• 2 sprigs Fresh Thyme (leaves stripped, optional)
• 1 teaspoon Salt (adjust to taste)
• 1/4 cup Dark Whiskey (or brandy if preferred; use a dark, robust spirit)
• 2 tablespoons Unsalted Butter (cut into cubes)
• 2 tablespoons All‑Purpose Flour (for roux)
• 4 cups Bone Broth (chicken or beef, low‑sodium)
• 1.5 cups Orzo Pasta (dry measure)
• 1/2 cup Panko Breadcrumbs (Japanese style, for topping)
• 1/2 cup Gruyère Cheese (freshly grated)
• 1 tablespoon Olive Oil (for topping) (to toss with panko and cheese)
• 1/4 teaspoon Black Pepper (freshly ground, optional)

Instructions

1. Sauté Onions

   Heat 2 Tbsp olive oil in a large skillet over medium‑high heat. Add the sliced onions, thyme sprigs, and 1 tsp salt. Stir every 5 minutes, adjusting the heat as needed to prevent scorching, until the onions are soft and lightly caramelized, about 12 minutes.

   Time: PT12M

   Temperature: Medium‑high

2. Deglaze with Whiskey

   Pour 1/4 cup dark whiskey (or brandy) into the skillet. Using a wooden spoon, scrape the browned bits (fond) from the bottom of the pan. Let the alcohol reduce for about 2 minutes.

   Time: PT2M

   Temperature: Medium‑high

3. Make the Roux

   Add 2 Tbsp butter and let it melt, then sprinkle in 2 Tbsp flour. Stir continuously for 3 minutes until the mixture turns a light golden color and no raw flour taste remains.

   Time: PT3M

   Temperature: Medium

4. Add Bone Broth and Simmer

   Gradually whisk in 4 cups bone broth, ensuring a smooth consistency. Bring to a gentle boil, then lower the heat to medium, cover with a lid, and let simmer for 10 minutes, stirring occasionally.

   Time: PT10M

   Temperature: Medium

5. Cook the Orzo

   Stir in 1.5 cups dry orzo. Continue to simmer, uncovered, stirring frequently, until the orzo is al dente and has absorbed most of the liquid, about 10 minutes.

   Time: PT10M

   Temperature: Medium

6. Prepare the Panko‑Gruyère Topping

   In a small mixing bowl, combine 1/2 cup panko breadcrumbs, 1/2 cup grated Gruyère, 1 Tbsp olive oil, and 1/4 tsp black pepper. Toss until the crumbs are evenly coated.

   Time: PT5M

7. Assemble and Bake

   Transfer the onion‑orzo mixture to an 8‑inch baking dish, spreading evenly. Sprinkle the panko‑Gruyère mixture over the top. Place the dish in a pre‑heated oven at 400°F (200°C) and bake uncovered for 8 minutes.

   Time: PT8M

   Temperature: 400°F

8. Broil to Finish

   Switch the oven to broil. Broil for 2‑3 minutes, watching closely, until the topping is golden‑brown and crisp.

   Time: PT3M

   Temperature: Broil

9. Serve

   Remove from the oven, let rest for 2 minutes, then serve hot directly from the dish.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

12 g

Carbohydrates

55 g

Fat

15 g

Fiber

3 g