Kosher salt and freshly cracked black pepperto taste
8slicesItalian breadsliced ½-inch-thick
Heat the olive oil in a large pot over medium-low heat. Add in the onions and cook until golden brown, stirring occasionally; about 15 minutes.
Stir in the vegetable broth, tomatoes, and season with salt and pepper to taste. Add a large pinch of saffron and bring the soup to a boil. Reduce the heat to low; simmer for 15 minutes.
Meanwhile, cook the orzo in salted water, 2 minutes less than what is written on the package instructions. Drain, well and add to the pot of soup. Stir in heavy cream and return to a simmer. Cook 10 more minutes, stirring frequently to ensure the orzo doesn't stick.
Serve hot with Grilled Cheeses
Heat a large heavy skillet over medium heat. Place the slices of bread on a cutting board and lightly spread butter (2 tablespoons) with a knife. Turn half of the slices over and sprinkle generously with Gruyère. Place the remaining slices of bread on top of the Gruyère, buttered sides up.
Place 1 tablespoon of the butter into the hot pan and place the sandwiches into the preheated pan. Cook until golden and the cheese begins to melt; about 3 to 5 more minutes. Flip and cook the other side for an additional 3 to 5 minutes or until golden and the cheese is completely melted. (Reduce the heat if the toasted start to brown too much before the cheese melts.)
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