# What You'll Need:
→ Pasta
01 - 1 1/2 cups orzo pasta
02 - 4 cups vegetable broth
→ Caramelized Onions
03 - 2 large yellow onions, thinly sliced
04 - 2 tablespoons olive oil
05 - 1 tablespoon unsalted butter
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper
08 - 1 teaspoon sugar (optional)
→ Creamy Base
09 - 3 ounces fresh goat cheese, crumbled
10 - 1/4 cup heavy cream
11 - 1/4 cup grated Parmesan cheese (optional)
→ Fresh Herbs & Garnish
12 - 2 tablespoons fresh chives or parsley, finely chopped
13 - Freshly ground black pepper, to taste
# Steps to Follow:
01 - Warm olive oil and butter in a large skillet over medium heat. Add sliced onions, salt, and sugar if desired. Sauté, stirring often, for 20 to 25 minutes until the onions turn deep golden and become soft. Adjust heat to prevent scorching.
02 - In a medium saucepan, bring vegetable broth to a boil. Add orzo and cook according to package directions, typically 8 to 10 minutes, until al dente. Stir occasionally and drain, reserving 1/2 cup of cooking liquid.
03 - Transfer drained orzo to the skillet with caramelized onions. Stir in goat cheese, heavy cream, and Parmesan if using. Toss lightly until cheese is fully melted and a creamy consistency is achieved, adding reserved cooking liquid to adjust texture.
04 - Season with additional black pepper to taste. Remove from heat and garnish with fresh chives or parsley before serving.
