Heat the oil and butter in a nonstick medium pan. Add sliced onion and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, occasionally stirring, for about 8-10 minutes. When the onions are golden and caramelized, add the minced garlic.

Add sugar and stir everything for 3 minutes. Use salt and pepper to your taste.

Cook the orzo pasta according to the package. Drain and drizzle a few drops of olive oil over them. Set the pasta aside to cool down.

Make the dressing: In a small bowl, whisk together oil, lemon juice, and salt.

Assemble the salad: Place pasta, caramelized onions, chopped parsley, basil, capers, and half the almonds in a large bowl.

Add the dressing and toss the salad gently. Make sure the dressing coats all ingredients.

Sprinkle the rest of the almonds over the salad and serve.

The salad will keep well in the refrigerator for three days.