Adjust rack to top position and preheat broiler to high. Wash and dry produce.

Halve, peel, and thinly slice onions.

Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onions; cook, stirring occasionally, until browned and softened, 8-10 minutes. TIP: Lower heat and add a splash of water if onions begin to brown too quickly.

Add 2 tsp sugar (4 tsp for 4 servings) and a splash of water; cook until onions are caramelized, 2-3 minutes more. Season with salt and pepper.

Turn off heat; transfer onions to a small bowl. Wipe out pan.

Heat a large drizzle of oil in pan used for onions over medium heat. Add orzo and thyme; cook, stirring, until orzo is toasted and golden, 1-2 minutes.

Stir in 2 cups water (4 cups for 4 servings), stock concentrates, and garlic powder. Season with salt and pepper. Bring to a boil, then reduce to a low simmer; cook, stirring occasionally, until orzo is al dente, 8-10 minutes.

Stir in cream sauce base and cook, stirring occasionally, until liquid has reduced and orzotto is creamy, 2-3 minutes.

Remove from heat; stir in caramelized onions and 1 TBSP butter (2 TBSP for 4). Taste and season generously with salt and pepper. TIP: Orzotto should be the consistency of risotto! If it seems too thick, stir in a splash of water.

Top orzotto with an even layer of cheddar. Season with pepper. Broil on top rack until browned, 3-4 minutes. TIP: Watch carefully to avoid burning.

In a second small bowl, whisk together mustard, vinegar, 1 TBSP olive oil, ½ tsp sugar, salt, and pepper (2 TBSP olive oil and 1 tsp sugar for 4 servings).

In a large bowl, toss mixed greens with as much dressing as you like.

Serve orzotto directly from pan, with salad on the side.