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gingerbitch
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Slice your onions finely and mince your garlic
Add the oil to a pan and heat over a medium-low heat, then add the onions and caramelise, moving them around often to avoid burning (this step can take 40+ minutes)
Once the onions are caramel coloured, add the crushed chilli flakes and thyme and cook for another minute
Add the balsamic and Lea & Perrins and deglaze the pan before adding in the beef stock, bring to the boil, then cover and simmer for 10-12 minutes until the liquid has been absorbed and the orzo is cooked
Take off the heat and stir through the soft cheese and Gruyère
Serve with your favourite greens and a sprinkling of extra cheese