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1
In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat.
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2
Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown.
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3
Add the garlic and cook for 1 more minute.
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4
Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt, and 1 teaspoon pepper.
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5
Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
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6
Meanwhile, fill a medium pot with water, add 2 teaspoons salt, and bring to a boil.
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7
Add the orzo and cook for 7 minutes.
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8
(It will finish cooking in the soup.)
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9
Drain the orzo and add it to the soup.
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10
Stir in the cream, return the soup to a simmer, and cook for 10 more minutes, stirring frequently.
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11
Serve hot with Grilled Cheese Croutons scattered on top.
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12
Heat a panini grill.
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13
Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners.
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14
Turn the slices over and pile Gruyere on two of the slices.
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15
Place the remaining two slices of bread on top of the Gruyere, buttered sides up.
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16
Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned.
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17
Place on a cutting board, allow to rest for 1 minute, and cut into 1-inch cubes.
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18
Note: The Grilled Cheese Crouton recipe was halved for the taping of this episode.
