French Onion Risotto
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Recipe Intro From terri_mcleish
If you love French onion soup, you'll want to try this French onion risotto that brings those deep, caramelized flavors into a creamy risotto. With a blend of Gruyère and white cheddar melted on top, it’s the ultimate cozy comfort dish perfect for cold weather.
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Recipe Card
ingredients
- 3 tablespoons olive oil
- 6 tablespoons unsalted butter, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Pinch of sugar
- 8 cups beef, chicken, or vegetable broth, warmed
- 2 garlic cloves, minced
- 1 tablespoon white miso paste
- 1 tablespoon fresh thyme leaves
- 2 cups US-grown sushi rice, rinsed and drained
- 1/2 cup white wine
- 1 teaspoon apple cider vinegar
- 1 cup freshly grated Parmesan cheese
- 8 ounces freshly grated Gruyère cheese and white cheddar cheese, combined
- Fresh chives, for garnish
Method
Step 1
In a large pan, heat the olive oil and 3 tablespoons of butter over medium heat. Add the sliced onions, then reduce the heat to medium-low. Season the onions with salt, pepper, and a pinch of sugar. Cook, stirring occasionally, until deeply caramelized, about 40 minutes.
Step 2
While the onions are caramelizing, bring the broth to a simmer in a small pot over low heat, and keep it warm.
Step 3
Once the onions are fully caramelized, stir in the minced garlic, miso paste, and thyme. Sauté for 1 to 2 minutes until fragrant.
Step 4
Add the rinsed rice to the onion mixture and stir to coat. Cook until the rice becomes slightly translucent.
Step 5
Pour in the white wine and cook over medium heat, stirring to deglaze the pan. Continue cooking until the wine is reduced and nearly evaporated.
Step 6
Begin adding the warm broth, one ladle at a time. Stir continuously until most of the liquid is absorbed before adding the next ladle. Continue this process for about 25-30 minutes until the risotto reaches a creamy consistency with the rice remaining slightly al dente.
Step 7
Remove the risotto from the heat. Stir in the remaining 3 tablespoons of butter and the apple cider vinegar, then fold in the Parmesan cheese. Season to taste with salt and pepper.
Step 8
Scoop the risotto into oven-safe dishes and top with the grated Gruyère and white cheddar cheese mixture.
Step 9
Broil for 3 to 5 minutes, or until the cheese is melted and golden.
Step 10
Garnish with fresh chives and serve immediately.