Mediterranean Onion-Orzo Soup

Mediterranean Onion-Orzo Soup

Time: 46 hrs


  • 8 -9 cups sweet onions, thinly sliced
  • 3 tablespoons sugar
  • 3 tablespoons chopped fresh garlic (or to taste)
  • 2 -3 teaspoons dried oregano (or to taste)
  • 2 teaspoons dried thyme (or to taste)
  • 2 -4 tablespoons dried chili pepper flakes (optional or to taste)
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 1 (28 ounce) can Italian-style tomatoes (undrained and chopped)
  • 2 (8 ounce) cans tomato sauce
  • 5 cups chicken broth
  • salt and black pepper
  • 1 large bay leaf
  • 1/2 cup orzo pasta
  • crouton
  • grated parmesan cheese or shredded swiss cheese


  • 1 Heat butter and oil in a large stockpot oven medium heat; add in the onions with 3 tablespoons white sugar and cook for about 25-30 minutes, stirring occaionally until lightly browned and caramalized (adding in the garlic, chili flakes, thyme and oregano the last 5 minutes of cooking).
  • 2 Add in the broth, undrained tomatoes, tomato sauce and bay leaf; bring to a boil and simmer for about 45 minutes on low heat, adding in the orzo the last 10-15 minutes of simmering; cook until the pasta is tender.
  • 3 Season with salt and lots black pepper.
  • 4 Ladle into bowl, then top with croutons, then sprinkle with Parmesan cheese or Swiss cheese.
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