Step 1

In a large pot, heat the olive oil over medium heat. Add the onions and cook over medium-low heat until translucent and caramel brown, about 10 to 15 minutes. Stir often to prevent scorching. Add a tablespoon of water as necessary to prevent uneven browning. Tip: Now is a good time to make the croutons.

Step 2

Add the garlic and bay leaf and cook, stirring, for one minute more.

Step 3

Stir in the tomatoes, chicken stock, saffron threads, salt, and pepper. Bring the soup to a boil, then lower to a steady simmer and cook, uncovered, for 15 minutes.

Step 4

While the soup is cooking, bring a small pot of salted water to a boil and cook the orzo until very al dente, about 6 or 7 minutes. The orzo should be undercooked. Drain the orzo and add to the soup.

Step 5

Stir the cream into the soup. Return to a simmer and cook for 10 more minutes. Taste for seasoning, and serve with croutons.

Step 6

Preheat the oven to 350°F. Cut or tear the bread into cubes. Toss with the olive oil and a generous pinch of salt, and roast on a sheet pan for about 10 minutes, until golden brown.

Step 7

Set aside to cool to room temperature.Tip: If the bread is fresh, it may need to cook a little longer to dry out.