Ingredients:
3 tablespoons olive oil
3 cups yellow onions, chopped (2 onions)
1 tablespoon minced garlic (3 cloves)
4 cups chicken stock
1 (28-ounce) can of crushed tomatoes, preferably San Marzano
Large pinch of saffron threads
Kosher salt and freshly ground black pepper
½ cup orzo
½ cup heavy cream
Grilled Cheese Croutons:
4 slices of country white bread
2 tablespoons unsalted butter, melted
4 ounces Gruyere cheese, grated
Directions:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, tablespoon of salt and 1 teaspoon of pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
- Meanwhile, fill a medium pot with water, add 2 teaspoons of salt and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.
Grilled Cheese Croutons:
- Heat a panini grill or pan. Place the four slices of bread on a cutting board and brush lightly with the melted butter, making sure to butter the corners. Turn the slices over and pile Gruyere on two of the slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up.
- Grill the sandwiches and allow to rest for 1 minute before cutting into cubes.
- Add to soup and enjoy!
