Ingredients:

• 5 qt water
• 1 tablespoon salt
• 12 oz orzo
• 2 tablespoons olive oil
• 1 small red onion, peeled and cut lengthwise into thin strips
• 1 tablespoon minced garlic
• 4 cups chicken stock
• 4 peeled, seeded and diced tomatoes
• 3 tablespoons minced fresh flat leaf (italian) parsley
• 3 cups grated Fontina cheese

Instructions and Comments:

Preheat an oven to 325 F * In a large pot over high heat, bring the water to a boil. Add the 1 tablespoon salt and the orzo and cook according to the package directions or until almost al dente, 5-10 minutes. Drain. Place in a large bowl.
* In a medium pot over medium heat, heat the olive oil. Add the onion and saute, stirring frequently, until soft, about 5 minutes. Add the garlic and saute for 2 minutes. Add the chicken stock and tomatoes, reduce the heat to medium-low and simmer for 8 minutes. Add the parsley, orzo and salt and pepper to taste. Stir to mix well.
* To server, ladle the soup into individual ovenproof bowls. Top with an equal amount of Fontina cheese. Place on a baking sheet and bake until the cheese is fully melted and the soup is steaming hot, about 10 minutes.
* Serve hot

My recommendation, have a nice glass of Cognac for this dish...you'll be surprised