Categories: Meals
Ingredients
- 3 tbsp olive oil
- 3 cups yellow onions, chopped
- 1 tbsp minced garlic
- 4 cups chicken stock
- 28 oz can crushed tomatoes
- Large pinch of saffron threads
- Kosher salt and ground pepper
- 1/2 cup orzo
- 1/2 cup heavy cream
- Grilled Cheese Croutons:
- 4 slices country white bread
- 2 tbsp unsalted butter, melted
- 4 oz Gruyere, grated
Directions
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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, 1 tbsp salt and 1 tsp pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
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Meanwhile, fill a medium pot with water, add 2 tsp salt and bring to a boil. Add the orzo and cook for 7 minutes. 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.
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Serve hot with Grilled Cheese Croutons scattered on top.
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Grilled Cheese Croutons:
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Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile the cheese on two of the slices. Place the remaining two slices of bread on top of the cheese, buttered sides up.
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Grill the sandwiches on the grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1-inch cubes.