# What You'll Need:
→ Vegetables
01 - 3 large yellow onions, thinly sliced
02 - 2 cloves garlic, minced
→ Pasta
03 - 1 1/2 cups orzo pasta
→ Dairy
04 - 2 tablespoons unsalted butter
05 - 2 tablespoons olive oil
06 - 1/2 cup grated Parmesan cheese
07 - 1/4 cup heavy cream (optional)
→ Liquids
08 - 3 1/2 cups vegetable broth, heated
→ Herbs & Seasonings
09 - 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
→ Garnish
12 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Warm olive oil and butter in a large skillet over medium heat. Add onions and a pinch of salt then cook, stirring occasionally, for 20 to 25 minutes until deeply golden and caramelized.
02 - Incorporate minced garlic and thyme into the skillet. Sauté for 1 minute until aromatic.
03 - Stir in orzo pasta and toast for 2 minutes, stirring frequently until lightly golden.
04 - Add heated vegetable broth gradually, stirring continuously. Allow each addition to absorb before adding more. Cook for 8 to 10 minutes until orzo is creamy and al dente.
05 - Blend in grated Parmesan and heavy cream if desired. Season with salt and freshly ground black pepper according to taste.
06 - Remove skillet from heat and let rest for 2 to 3 minutes. Top with chopped fresh parsley before serving.
