Friday Night Comfort Soup

Step 1 -In a large pot or Dutch oven over medium heat, add the oil.

Step 2 -Reduce the heat to medium-low, add the onions, and cook, stirring occasionally, until they are golden-brown, about 15 minutes.

Step 3 -Add the garlic to the onions and cook, stirring occasionally, about 1 minute.

Step 4 -Add the chicken stock, the tomatoes and their juices, the saffron, the salt, and the black pepper to the onion mixture and bring to a boil, stirring frequently.

Step 5 -Reduce the heat and simmer the soup, about 15 minutes.

Step 6 -In a medium pot of salted, boiling water, cook the orzo for 7 minutes. It will finish cooking in the soup. Drain the water.

Step 7 -Add the cooked orzo and the heavy cream to the soup and simmer, stirring frequently, about 10 minutes.

Step 8 -While the soup is cooking, preheat a panini grill according to manufacturer's directions.

Step 9 -Place the 4 bread slices on a cutting board and lightly brush each, including the corners, with the melted butter.

Step 10 -Turn 2 of the slices over and sprinkle each with 2 ounces of the Gruyère cheese.

Step 11 -Place the 2 remaining bread slices, buttered-side up, on top of the cheese layers to create 2 sandwiches.

Step 12 -Place the cheese sandwiches on the heated panini grill and cook until they are jusrt browned, about 5 minutes.

Step 13 -Place the sandwiches on the cutting board and let them rest for 1 minute. Cut the sandwiches into 1-inch-thick cubes.

Step 14 -Serve the soup topped with the grilled cheese croutons.