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Caramelized Onion and Blue Cheese Orzo

Caramelized Onion and Blue Cheese Orzo

  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
Lindsay Perejma

Lindsay Perejma

Rissoni, also known as semi di melone, or any other short soup pasta can be used for this dish.

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 873 kcal
  • 44%
  • Fat:
  • 42.4 g
  • 65%
  • Carbs:
  • 97.3g
  • 31%
  • Protein:
  • 29 g
  • 58%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 718 mg
  • 29%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. While pasta is cooking, heat butter and oil in a large skillet over low heat. Cook onion in this mixture until golden brown, 20 to 30 minutes. Remove from pan with a spoon and drain on paper towels.
  3. In a large bowl, combine blue cheese, mascarpone and onion and mix well. Toss cheese mixture with spinach and pasta, season with salt and pepper and serve.
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Reviews

Donna Maria
59

Donna Maria

7/16/2004

This was beautiful and if I could have given it 4.5 stars I would have. The only thing that didn't make this recipe a 5 star was that I felt it was missing just a little something and if I am going to spend time caramelizing onions (and I have a passion for caramelized onions) the resulting dish should be perfect. The next time I made the recipe I added some toasted pine nuts becuse I felt the missing ingredient was more a textural than a taste thing. It was stunning! Two points I would make are; One - I found it best to add the spinach when the pasta is nice and hot so the spinach wilts enough so that the rawness of it is taken away. Two - (For the onion timid) Four onions is *not* too many for this recipe! In fact, make them four nice big ones and a pinch of sugar to help the caramelization process along, you won't regret it!

T9CHEBIT
22

T9CHEBIT

3/15/2005

This is very tasty, a nice change from rice or potatoes. I must admit ... I was very nervious about the amount of onions. But it honestly worked. I wish I had added even more (smile) Just a note, I think this might have the potential to become dry, so I used a bit of the water that I cooked the orzo in before it became dry. Last note, like another person mentioned, I added the spinach to the hot orzo, so that the spinach would wilt a bit.

TIMBO
17

TIMBO

2/26/2008

I 1/2'd the pasta and doubled the spinach. Used prewashed baby spinach and rotini shaped pasta. Also sub'd cream cheese for mascarpone. Had only 4 oz. of the blue cheese. VERY GOOD. It cools very quickly. Had to nuke individual servings. Fine for wife and I. Would be very difficult to serve warm to many more.

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