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Caramelised Onion Orzo

 "Imagine if French onion soup was comfort food"



So I have a cast iron skillet.  I love having a cast iron skillet mostly because of making caramelised onions it takes forever and you could definitely make caramelised onions in a different pan but it just feels nice in a cast iron. This dish is rich and indulgent, it takes a long time to make but it isn't complicated or difficult so treat yourself to a nice meditative hour caramelizing onions and living in the simplicity of cooking.   

Ingredients 

  • Onions (brown, sliced finely as many as you can fit in your pan)
  • Orzo Pasta 
  • Vegetable stock (use a good one)
  • Cheese (Cheddar, Parmesan, Pecorino)
  • Parsley (Finley chopped) 
  • A lemon (zest and juice)
  • Garlic (one clove, micro planed)
  • Butter
  • Oil (something neutral)
  • Black pepper
  • Salt 

  1. Put some oil and butter into a skillet and melt the butter before adding your heap of finely sliced onions. cook them on a medium or low flame stirring constantly for at least an hour or until the onions have turned a dark caramel colour. 
  2. Once the correct shade has been reached add in a little salt and pepper as well as the garlic and lemon zest. 
  3. Once the pan is fragrant add in the orzo and lightly toast before adding your vegetable stock bit by bit until your pasta is cooked and you are left with a velvety sauce. 
  4. Turn off the heat then stir in a little cheese (this is mostly for the texture don't go mad here but use your best judgement) 
  5. Once the cheese has melted garnish with parsley then serve with soured cream. 


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