Mediterranean Onion-Orzo Soup - cooking recipe

Ingredients

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
crouton
grated parmesan cheese or shredded swiss cheese

Preparation

Heat 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).
Add 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.
Season with salt and lots black pepper.
Ladle into bowl, then top with croutons, then sprinkle with Parmesan cheese or Swiss cheese.