SERVES: 4-6

3 tablespoons good olive oil

3 cups yellow onions, chopped (2 onions)

1 tablespoon minced garlic (3 cloves)

4 cups chicken stock

1 (28-ounce) can crushed tomatoes, preferably San Marzano

Large pinch of saffron

Kosher salt and freshly ground pepper

1/2 cup orzo

1/2 cup heavy cream

Grilled Cheese Croutons (see recipe below)

In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add garlic, and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt, and 1 teaspoon pepper. Bring soup to a boil, then lower heat and simmer for 15 minutes.

Meanwhile, fill a medium pot with water, add 2 teaspoons salt, and bring to a boil. Add 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.

Serve hot with Grilled Cheese Croutons scattered on top.

Grilled Cheese Croutons

4 (1/2-inch thick slices country white bread)

2 tablespoons unsalted butter, melted

4 ounces Gruyere cheese, grated

Heat a panini grill. Place four slices of bread on a cutting board and brush lightly with melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on two of the slices. Place remaining two slices of bread on top of the Gruyere, buttered sides up.

Grill sandwiches on the panini 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.