Serves 4 to 6
3 tablespoons good olive oil
3 cups yellow onions, chopped ( 1 1/2 onion)
1 tablespoon minced garlic (3 cloves)
4 cups chicken stock
1 28-ounc can crushed tomatoes, preferably San Marzano
Large pinch of Saffron threads
Kosher salt and freshly ground black pepper
1/2 cup orzo
1/2 cup heavy cream or whole milk
Grilled Cheese Croutons
In a large pot, heat olive oil over medium heat. Add the onions and cook for 15 minutes stirring occasionally. Add the garlic and cook for one more minute. Stir in chicken stock, tomatoes, saffron, 1 tablespoon salt and 1 teaspoon pepper. Bring to a boil and then let simmer for 15 minutes. Meanwhile, bring water to a boil in a medium pot and add the orzo. Cook for 7 minutes (it will finish after adding it to the soup), drain and add to the soup. Stir in the cream, return soup to a simmer and cook for 10 more minutes, stirring frequently.
Cook grilled cheese on a separate pan. Ina suggests using Gruyere cheese, but use whatever you prefer. After grilling allow to rest for 1 minute and cut into one inch cubes. Sprinkle on top.