Caramelized Onion and Blue Cheese Orzo

Great side dish for grilled steak. I read the reviews and used what I had available. 1.25cups (8 oz) Orzo, whole bunch of stemmed shredded spinach (~5cups), 4.5oz Gorgonzola and 4 oz cream cheese with the 4 med yellow onions. I served it topped with freshly ground black pepper and roasted sunflower and pumpkin seeds we loved it. The blue cheese is so strong and salty that I didn’t add any salt. Delicious.

Added chopped bacon and grape tomatoes. Delicious! Can’t wait to make it again.

This was really good! I read through all the reviews and made some adjustments: added chicken, cut down on the mascarpone/cream cheese by half (probably could’ve left it out altogether), increased the spinach, added sautéed garlic and a few walnuts for crunch. We had roasted cauliflower with it, and I wound up throwing that on top, which added some more crunch. Compliments from my husband and second helpings from my daughter. This one is a keeper!

I thought this was really good. I’d never used Orzo pasta before, so this was a pretty good introduction. I only used 3 onions and used cream cheese instead of mascarpone, but it had really good flavor. I seems like most people use this as a side dish, but we ate it as the main entree, with a small side salad and some garlic toast and it was very filling. Definitely worth a try if you are a fan of bleu cheese and caramelized onions.

I think I would use less blue cheese, maybe the same amount as the mascarpone; although I did sub it for cream cheese. Added walnuts for crunch that it needed. It was a little intense for a side-dish, and expensive too.

This is good with any type of pasta…had it over whole wheat rotini.

Yum! I was looking for a recipe to make with items that I had on hand and I came across this one. I did not have orzo or blue cheese so I substituted rice and gorgonzola. I also added some artichoke hearts. Next time I think I will throw in some slivered almonds as well. Very tasty.

This is such a yummy side dish! I added toasted walnuts and it was perfect!!!

Great!

Great!

This was pretty good, though I did make a couple easy changes that made it better enough for my husband to go from, “It’s good,” to “This is the BOMB!” Made 1/2 recipe to go with grilled flat iron steak. Didn’t have fresh spinach, so I used fresh asparagus and fresh parsley. The asparagus, added to cook w/onions when nearly done caramelizing, stayed crisp so it gave the dish the added crunch some have complained it needed. I also added chopped fresh parsley and @ a cup of pasta water with the al dente orzo to the onions/asparagus to cook a few mins together over low heat before adding the cheeses. Ended up adding more blue cheese (to taste), pepper, and salt before serving. Next time will likely cook the orzo in broth for more flavor. Don’t think I’ll mess with the marscopone (sp?) next time either — cream cheese will be better (more tart) I think. I’ll also use even more onions and NOT VIDALIA — too sweet. Thanks for the recipe — love it when Hubby can’t leave the leftovers alone when I’m trying to clear the table!

Absolutely delish. Subbed feta because that’s what I had, and also added some parmesan cheese. Fabulous.

There seemed to be something missing, needed a little more crunch. Make sure you really cook the onions, and add some sort of crunch to the texture. I think it’d be great with gorgonzola or goat cheese.

Great recipe — the only thing I did differently, was to roast some whole garlic cloves in a little bit of olive oil in the oven, then add them at the end. Will definitely make this one again!

My husband is not a fan of blue cheese, I used a mild gorgonzola, and with the mascarpone it was very good and subtle, he actually had seconds!

This was just not worth the expensive mascarpone cheese and blue cheese this recipe called for. It was just OK. Will definitely not make this again 🙁

It was good, but not outstanding. To justify the expense and time you expend making this dish, it needs to be outstanding, and this missed the mark. I’m not sure what’s missing honestly. Maybe the crunch of nuts, as another reviewer suggested. I did find I needed to salt this quite liberally, perhaps there’s just too much pasta here? I don’t know, something was not perfect. A bite of the caramelized onions with a bite of the blue cheese before I added the ingredients all in together was heavenly though, so there’s nothing wrong with the mixture of flavors here (provided you like both blue cheese and caramelized onions). If I were to ever try again, I’m dead certain of one thing: I’d not use orzo. I’d use rice or any other shape of pasta. The orzo was extremely annoying. You know how when you drain pasta there’s always 3 or 4 noodles stuck to the pot? Imagine that, only instead of 3 or 4 large noodles, it’s 40 or 50 rice-sized ones for you to scrape out by hand later so you don’t clog up the dishwasher! Rice or farfalle for sure if I were to try again, though that’s nothing against the recipe, can’t judge it down because I thought the pasta was a pain 🙂 Thanks for the recipe, we enjoyed eating it!

3 out of 5 five family members enjoyed this, the other two were not happy at all.

Great dish! I subbed in spinach for edamame. Although the serving size is way off. The recipe says it’s for 4 servings, I would say 8 is more accurate.

This was delicious. I added some sweet corn for texture and a little extra flavor, and it was perfect.

I have made this dish SEVERAL times. It is amazing!!!!!! Thanks soooo much!