I totally forgot to take a picture! Bad food blogger, bad! So here's a pic from the original recipe/site. They used a different kind of pasta and added a Parmesan Crisp at top, that I couldn't make cause I didnt have shredded parm - oops!
Ingredients:
2 tablespoons olive oil
1 pound onions (about 2 large), very finely sliced
1 tsp flour
4 cups beef stock
1/4 teaspoon dried thyme
12 oz box of orzo
1/4 cup Parmesan
Salt and freshly ground black pepper
Directions:
1. Cook onions in oil in a large, deep saucepan, stirring occasionally, until onions are very soft and a deep brown color, 25-30 minutes. As the onions cook down, they may start to stick to the bottom of the pan; whenever this happens, deglaze with a small quantity of cold water, scraping with wooden spoon to dissolve brown bits.
2. Remove about 1/4 of onions from pan, reserving for garnish. Season with salt and pepper and cover to keep warm.
3. Sprinkle flour over the onions in the pot, stirring to incorporate. Add beef stock and dried thyme and bring to a boil. Lower to a simmer, adjust seasoning, and add pasta. Cover pan and simmer, depending on type of pasta, for 6-9 minutes, or until pasta is al dente and most of the liquid is absorbed. Stir once or twice during cooking to prevent sticking.
4. Remove pasta from heat and stir in Parmesan. Adjust seasoning if necessary. To serve, top with reserved onions.
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