Ingredients
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3 tablespoons sugar
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3 tablespoons chopped fresh garlic (or to taste)
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2 -3 teaspoons dried oregano (or to taste)
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2 teaspoons dried thyme (or to taste)
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2 -4 tablespoons dried chili pepper flakes (optional or to taste)
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2 tablespoons olive oil
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3 tablespoons butter
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2 (8 ounce) cans tomato sauce
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5 cups chicken broth
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salt and black pepper
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1 large bay leaf
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1/2 cup orzo pasta
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crouton
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grated parmesan cheese or shredded swiss cheese
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8 -9 cups sweet onions, thinly sliced
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1 (28 ounce) can Italian-style tomatoes (undrained and chopped)
Instructions
- 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).
- 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.
- Season with salt and lots black pepper.
- Ladle into bowl, then top with croutons, then sprinkle with Parmesan cheese or Swiss cheese.