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French Onion Risotto

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French Onion Risotto combines deeply caramelized onions with creamy Arborio rice, savory broth, thyme, Parmesan, and nutty Gruyère. It brings the comforting flavors of French onion soup into a rich risotto that works as a main course or side dish.

Ingredients

  • 3 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 3 large yellow onions, thinly sliced
  • 1/2 teaspoon salt, plus more to taste
  • 1 teaspoon brown sugar, optional
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 5–6 cups beef broth, kept warm
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup shredded Gruyère cheese, divided
  • 1/2 teaspoon freshly ground black pepper
  • Fresh thyme or chopped parsley, optional for serving

Instructions

  1. Warm the beef broth in a saucepan over low heat, keeping it hot without allowing it to boil.
  2. Melt 2 tablespoons butter with the olive oil in a large heavy skillet or Dutch oven over medium-low heat.
  3. Add the sliced onions and 1/2 teaspoon salt. Cook for 30–40 minutes, stirring regularly, until very soft, reduced, and deeply golden brown. Add the optional brown sugar during cooking if desired.
  4. Stir in the garlic and thyme and cook for about 30 seconds. Remove a small portion of the caramelized onions and reserve them for serving.
  5. Add the Arborio rice to the remaining onions and cook for 1–2 minutes, stirring frequently, until the grains are lightly toasted and coated with the buttery onion mixture.
  6. Pour in the white wine and stir until most of the liquid has been absorbed.
  7. Add the Worcestershire sauce and one ladleful of warm beef broth. Stir frequently until most of the broth has been absorbed.
  8. Continue adding warm broth about one ladleful at a time, allowing each addition to be mostly absorbed before adding more. Maintain a gentle simmer and stir regularly.
  9. After about 20–25 minutes, check the rice. It should be creamy and tender while retaining a slight bite in the center. Add only as much broth as needed to achieve the desired consistency.
  10. Remove the pan from the heat. Stir in the remaining 1 tablespoon butter, Parmesan, and about half of the Gruyère.
  11. Season with black pepper and taste before adding additional salt.
  12. Serve immediately while the risotto is loose and creamy. Top with the reserved caramelized onions, remaining Gruyère, and optional fresh thyme or parsley.

Notes

  • For an extra-cheesy finish, transfer servings to oven-safe bowls, top generously with Gruyère, and broil briefly until melted and lightly browned.
  • For a vegetarian version, replace the beef broth with vegetable or mushroom broth and use a vegetarian Worcestershire-style sauce.
  • For mushroom French Onion Risotto, sauté sliced cremini or wild mushrooms separately and fold them into the finished rice.
  • To make the risotto without wine, replace the wine with additional broth and optionally finish with a small squeeze of lemon juice.
  • Rosemary can be added with the thyme, but use it sparingly so it does not overpower the caramelized onions.
  • Buttery toasted breadcrumbs make a crunchy topping inspired by the bread in traditional French onion soup.
  • Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days.
  • Reheat gently with additional broth or water, stirring until the risotto becomes creamy again.
  • Risotto is best served immediately because it continues to absorb liquid and thicken as it stands.

Nutrition

Find it online: https://thefamilycooking.com/french-onion-risotto/