French onion orzo

Slice the onions relatively thin.

Melt a little butter in a pot, add the onions, break them up and coat them with the butter and oil.

Cook at about medium heat until nicely caramelized, about 25 to 30 minutes, stirring every so often; season with salt and pepper.

Add garlic and cook until fragrant, then a splash of vermouth and let most of it evaporate, about two minutes.

Add the orzo and toast it in the onions for about a minute.

Add beef broth, water, a little Worcestershire and fresh thyme; bring to a simmer, turn it down and cook about 15 minutes until the liquid is absorbed.

Top with a little handful of Gruyere and broil about two minutes.