Sunday Dinner

Happy Sunday! Every Sunday we share a recipe so you can cook along with us.

French Onion Orzotto

Hey friends,

I have a confession: I may have spent a little too much time perfecting caramelized onions this week. But every golden, sweet, sticky minute was worth it. Those onions form the heart of this French Onion Orzotto, a creamy, one-pot dish made with tender orzo that soaks up all that rich, savory flavor. Orzotto is basically risotto’s quicker, easier cousin, which makes it perfect for a comforting weeknight meal.

Topped with broiled gruyère, it’s cheesy on top, gooey underneath, and basically impossible to resist. One pot, a little patience, and a whole lot of comfort, this French Onion Orzotto pairs beautifully with any protein or can stand on its own for a cozy, satisfying dinner. No wonder it’s one of our favorite recipes at Homemade.

For more recipes and free virtual cooking classes, visit homemadecooking.com/upcoming-classes.

Cook Better, Live Better.

Ingredients

To make this recipe, please assemble the following
ingredients and prepare each item as noted:

Ingredients:

• 1 tbsp olive oil, extra virgin

• 1 1/2 cups orzo, uncooked

• 4 large yellow onions, thinly sliced

• 4 garlic cloves, minced

• 1 tbsp balsamic vinegar

• 1 tbsp Worcestershire

• 4 cups beef broth, salted

• 1/4 cup heavy cream

• 2 tbsp unsalted butter

• 1/4 cup parmesan cheese shreds

• 1 1/2 tbsp fresh thyme, chopped fine

• 1/2 tsp red pepper flakes

• Salt and pepper, to taste

• 1 cup gruyere cheese, shredded

Upcoming Schedule

Wednesday 11/5 at 4:00pm PT

Pumpkin Pecan Pie (~50min)
Making pie takes time, so let it pull double duty. This two-in-one version combines the best parts of pumpkin and pecan pie for a dessert that’s buttery, nutty, and totally worth the effort.

Want to win a $50 Safeway gift card? Join the Simple & Savory Cooking Club and leave a comment on our latest post in the community page for a chance to enter!

Chef instructor: Meg

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Thursday 11/6 at 11:00am PT

Banana Pecan Pie Bars (~50min)
These bars are a wholesome twist on a classic dessert — soft, naturally sweet banana filling layered over a hearty whole-grain crust and topped with toasty pecans and a drizzle of maple. Lightly sweetened, rich in healthy fats, and full of cozy flavor, they’re perfect for a nourishing snack, a guilt-free dessert, or even breakfast on the go. Chef instructor: Bonny

Thursday 11/6 at 4:00pm PT

Holiday Potato Side Dishes, Three Ways (~50min)
Get your holiday menu started with three feel-good takes on everyone’s favorite side: the potato. In this class, we’ll make a fresh Herb Potato Salad, creamy Olive Oil Mashed Potatoes, and a cozy Potato Casserole — all diabetes-friendly and full of Idaho flavor. Learn easy techniques for lighter, brighter sides that still bring the comfort (and the compliments). Chef instructor: Joel + RDN Toby Smithson