Heat the 2 tbsp olive oil in a large Skillet over medium heat. Add the diced 1 medium yellow onion finely diced and cook, stirring occasionally, for 4–5 minutes until softened and translucent. Add the 4 cloves garlic minced minced and cook for another 30 seconds until fragrant.

Add the dry 1 ½ cups orzo pasta dry to the pan and stir to coat it in the 2 tbsp olive oil. Toast for 1–2 minutes, stirring frequently, until the 1 ½ cups orzo pasta dry is lightly golden and smells nutty.

Pour in the 3 ½ cups vegetable broth low-sodium and bring to a boil. Reduce heat to medium-low and simmer uncovered, stirring every couple of minutes, for 10–12 minutes until the 1 ½ cups orzo pasta dry is al dente and most of the liquid has been absorbed. If it looks dry before the 1 ½ cups orzo pasta dry is cooked, add a splash of Water or 3 ½ cups vegetable broth low-sodium.

Peel and slice onions to about 1/8-inch thick — thin enough to cook quickly, thick enough to avoid scorching. Yellow or Spanish onions work best. Limit to 2 large onions per 12-inch Skillet to prevent steaming. Have your fat ready and keep a splash of water, broth, or wine nearby to deglaze if needed.

Heat a Skillet over medium to medium-high heat. Add butter, oil, or a mix and let it shimmer. Add sliced onions in large handfuls, stirring for 1–2 minutes per batch until they begin to soften — this prevents overcrowding. Once all onions are in, season with a pinch of salt. Cook over medium heat, stirring every few minutes, for 8–12 minutes total until soft, translucent, and lightly golden. To speed up softening, add 1/4 to ½ cup water or broth and cover; steam wilts the onions in a few minutes. Remove the lid once liquid evaporates and continue cooking uncovered. If the pan looks dry, deglaze with a splash of water, broth, or wine, scraping up any browned bits. Don't crank the heat — high heat burns the outside before the onions cook through.