Caramelised Onion Orzotto
2
45 minutes
This creamy Italian‑inspired onion orzotto by Emily on Toast swaps rice for orzo and is topped with a golden, garlicky pangrattato. Slow‑cooked caramelised onions, lemon zest and Mellow Yellow cold pressed rapeseed oil create rich, vibrant flavour. Deliziosa!
💛 Make it dairy-free: use a dairy-free melting cheese (or omit it)
💛 Make it vegan: Switch the mozzarella for vegan cheese.
Method
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1
Heat 2-3 tbsp of oil in a large, frying pan, add the onion and cook on a low heat for 15 minutes, stirring regularly.
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2
While they cook, blitz the bread into breadcrumbs. In a separate frying pan, heat 1 tbsp of oil and add the breadcrumbs, lemon zest, a good pinch of black pepper and salt. Cook on a medium heat until crunchy and darkened in colour.
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3
When the onions have been cooking for 15 minutes, add the sugar and thyme. Cook for a few more minutes to caramelise them.
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4
Add the wine to deglaze the pan, then follow with the orzo, bouillon powder and 600ml of water.
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5
Cook on a medium heat for 10-15 minutes until the orzo is cooked. If it’s looking a little dry before the orzo is cooked, add a little more water.
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6
Tear in the mozzarella and mix it through. Taste and adjust salt to taste.
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7
Divide between two bowls and finish by topping with the breadcrumbs.
Ingredients
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2 onions, peeled, halved & finely sliced
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3-4 tbsp cold pressed rapeseed oil
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1 slice of sourdough (around 75g)
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Zest of 1 lemon
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1 tbsp sugar
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Leaves from 5-6 sprigs of thyme
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100ml white wine
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200g orzo
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1 heaped tsp bouillon
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60-75g mozzarella cheese
