Caramelize the onions

• Melt the butter with the olive oil in a Dutch oven over medium heat.
• Add the sliced onions with a pinch of salt and cook, stirring often, until deeply golden and jammy.

Brown the sausage

• Push the onions to the side and add the sausage meat, breaking it up.
• Cook until browned and cooked through, then stir into the onions.

Bloom the garlic and thyme

• Add the minced garlic and thyme and cook until fragrant.

Toast the orzo

• Stir in the orzo and toast, coating it in the pan juices, for a couple of minutes.

Simmer in the stock

• Pour in the hot beef stock and season with salt and pepper.
• Bring to a simmer and cook, stirring occasionally so the orzo does not stick, until al dente and the liquid is mostly absorbed.

Make it creamy

• Lower the heat, stir in the heavy cream and grated Gruyère.
• Cook until melted and glossy, then taste and adjust the seasoning.

Serve

• Spoon into bowls and top with extra Gruyère and thyme.