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Easy Tomato & Grilled Cheese Croutons
For Soup
- 3 tablespoons olive oil
- 3 cups onions, chopped
- 1 tablespoon minced garlic
- 4 cups chicken stock
- 1 (28oz) can crushed tomatoes
- large pinch of saffron threads
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- ½ cup orzo
- ½ cup heavy cream
For Grilled Cheese Croutons
- 4 slices country white bread
- 2 tablespoons unsalted butter, melted
- 4 ounces Gruyere cheese, grated
Instructions
- In a large pot or dutch oven, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 min, stirring occasionally, until golden brown. Add the garlic and cook for 1 min more. Stir in the chicken stock, tomatoes, saffron, salt and pepper. Bring the soup to a boil, then lower the heat and simmer for 15 min.
- Meanwhile, bring a medium pot of water to a boil. Add 2 tsp salt and orzo. Cook for 7 minutes. (it will finish cooking in the soup.) Drain and add to the soup. Stir in the cream, return the soup to a simmer, and cook for 10 more minutes, stirring frequently.
- Serve hot with Grilled Cheese Croutons scattered on top (see directions below).
- Lightly brush one side of each slice of bread with melted butter, making sure to butter the corners. Put Gruyere cheese on unbuttered side of two slices and place the remaining two slices of bread on top of the cheese, buttered side up.
- Grill the sandwiches on a panini grill for about 5 minutes or a skillet until both sides are nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1 inch cubes.
Notes
- From Ina Garten Barefoot Contessa FoolProof
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/