1/2 Photos of Mediterranean Onion-Orzo Soup
If you are an onion-lover such as my family is, I suggest to try this soup! I also suggest to make this a day in advance, the flavors intensify quite a lot! I use 8 large onions for this recipe, one more won't hurt, also the onions must be caramalized for this soup, just softening will not do! You can add in some dry white wine if desired.
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Units: US | Metric
- 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
- grated parmesan cheese or shredded swiss cheese
- 1Heat 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).
- 2Add 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.
- 3Season with salt and lots black pepper.
- 4Ladle into bowl, then top with croutons, then sprinkle with Parmesan cheese or Swiss cheese.
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Nutritional Facts for Mediterranean Onion-Orzo Soup
Serving Size: 1 (665 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 358.8
- Calories from Fat 111
- Total Fat 12.3 g
- Saturated Fat 4.7 g
- Cholesterol 15.2 mg
- Sodium 1377.4 mg
- Total Carbohydrate 55.4 g
- Dietary Fiber 6.5 g
- Sugars 25.7 g
- Protein 10.5 g