ingredients

• 2 teaspoons Olive Oil 
• 1 Onion, sliced 
• 1 pound Ground Beef 
• 1/2 teaspoon Salt 
• 1/4 teaspoon Black Pepper 
• 2 cloves Garlic, minced 
• 1 tablespoon Worcestershire Sauce 
• 16 ounces Orzo Pasta 
• 32 ounces Beef Broth 
• 1 teaspoon Fresh Thyme 
• 1 teaspoon Fresh Rosemary 
• 1 cup Gruyere Cheese, shredded 
• 2 tablespoons Melted Butter 
• 1/2 cup Breadcrumbs

cooking

1. Heat oil in a large deep skillet over medium heat. Add the onion slices and cook for 10 minutes, stirring often. The onions are ready when they turn golden in color and are very soft. Remove the onions and set side. 
2. Add beef to the same skillet. Brown the beef and season with salt and pepper. Stir in garlic and Worcestershire sauce. Add dried orzo. Return onions to the pan and add the beef broth and fresh herbs. Reduce heat to medium, low, cover and cook mixture for 10 minutes or until the pasta is al dente and the liquid has absorbed. 
3. Sprinkle Gruyere over the top of the casserole. In a small bowl, stir together the melted butter and the breadcrumbs. Sprinkle breadcrumbs over the top of the skillet and place under the broiler until the breadcrumbs are slightly toasted and the cheese is bubbly.