Orzo with Caramelized Onions and Asiago

6-7 cups chicken or vegetable stock 1 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter 1 large yellow onion, coarsely chopped Kosher salt and freshly ground black pepper, to taste 3 cups orzo pasta1 1/2 cups grated asiago cheese 1 cup fresh cilantro leavesIn a large saucepan, bring the stock to a slow boil.In a large skillet or saucepan set over a medium flame, melt and combine the olive oil and butter. Add the onion and saute until translucent, about 5 minutes.Season lightly with salt and pepper, then add the orzo and continue cooking until the pasta browns lightly.Using a ladle, carefully add the stock to the skillet. Bring to a boil and cover. Turn off the heat and let stand 20 minutes. The orzo should absorb the liquid. If any remains, cook over a low heat until absorbed.Stir in the cheese and the cilantro, saving several leaves for garnish. Garnish and serve.Serves four.?Sharing the Vineyard Table? by Carolyn Wente and Kimball Jones(2005 Ten Speed Press, $24.95)