French (caramelised) Onion Orzo

• portions: 4
• temps actif: 2hrs
• temps total: 2hrs

Ingrédients

From thegreedymodel

• 8 white onions, finely sliced

• 13garlic clove, minced

• 400g orzo (only had macaroni)

• 600ml beef stock

• 40g parmesan

• 30g butter

• 2 tbps lemon juice

• Small handful of parsley, finely chopped

• Salt

• Pepper

• Olive oil

• Cream 2 tbps

Instructions

1. In a heavy bottomed pot over low heat, melt the butter along with a drizzle of olive oil. Once melted, add all the onions, a good pinch of salt and pepper. Keep on low heat, stirring occasionally, for around 1-1.5 hours until totally soft and caramelised.

2. If the bottom of the pan starts to catch towards the end, add a small splash of water and scrape any small dark pots in the pan with a wooden spoon. The onions should be much darker in colour.

3. Once soft, add the minced garlic clove, orzo and beef stock and stir. Bring up to a boil then reduce to a gentle simmer. Stir occasionally so the orzo doesn't stick to the bottom of the pan. If the orzo isn't done but all the stock has been absorbed, add a splash more water until it is cooked through.

4. Stir through the lemon juice, parsley and parmesan and cream. Taste and adjust seasonings, if needed.