Description
This French Onion Risotto recipe combines the rich, caramelized flavors of slow-cooked onions with creamy arborio rice, enhanced by savory beef broth, fresh thyme, and Parmesan cheese. Perfect for a comforting, gourmet meal that highlights classic French onion soup elements in a luscious risotto format.
Ingredients
Caramelized Onions
- 2 large yellow onions, diced small
- 3 tbsp butter
- 1/4 cup beef broth
- Pinch of salt
Risotto
- 3 tbsp butter
- 6 garlic cloves, minced finely
- 6–7 sprigs thyme, fresh, leaves removed from stem
- 1 cup arborio rice
- 1/2 cup beef broth
- 1 tablespoon fresh lemon juice
- 4–5 cups beef broth, warmed
- 3/4 cup Parmesan cheese, loosely packed
- 1/2 teaspoon salt (for garlic and thyme step)
Instructions
- Caramelize the Onions: Preheat a large skillet over medium-low heat and add 3 tablespoons of butter. Add the diced onions and a heavy pinch of salt, tossing to evenly coat the onions in the melted butter. Cook the onions mostly undisturbed, stirring only every 6–7 minutes, allowing them to slowly brown and become deeply golden, which should take about 40 minutes. Then, add 1/4 cup beef broth and cook for an additional 2–3 minutes until the liquid reduces and becomes jammy. Set the caramelized onions aside or refrigerate if preparing later.
- Warm the Broth: Place the remaining beef broth on the stove over low heat to keep it warm throughout the risotto cooking process.
- Sauté Garlic and Thyme: In a wide pot over medium-low heat, melt 3 tablespoons of butter. Add minced garlic, thyme leaves, and 1/2 teaspoon salt. Cook for 1–2 minutes until the garlic is soft and fragrant, taking care not to let it brown by reducing heat if necessary.
- Toast the Arborio Rice: Add the arborio rice to the pot and stir to coat it evenly with the butter and aromatics. Toast the rice for 3–4 minutes until the edges become slightly translucent, enhancing its nutty flavor.
- Deglaze with Broth and Lemon: Pour in 1/2 cup of beef broth along with the tablespoon of fresh lemon juice, stirring constantly. Cook for 3–4 minutes until most of this liquid has been absorbed.
- Add Caramelized Onions: Incorporate the caramelized onions into the rice mixture, stirring to combine all the flavors evenly.
- Incorporate Broth Gradually: Begin adding the warm beef broth in stages, starting with enough to just cover the rice (about 1 to 1 1/2 cups). Stir briefly and then allow the rice to cook undisturbed until most of the liquid is absorbed. Stir 2–3 times during this period. Taste the broth (avoiding the rice) and adjust seasoning if necessary.
- Continue Broth Addition: Continue adding the broth in 1/2 cup increments, allowing the rice to absorb the liquid between additions. Typically, the risotto will require about 4–5 cups of broth total. Stop adding broth once the rice reaches the desired creamy and tender but al dente texture after about 15–18 minutes of cooking.
- Finish with Parmesan: Stir in the 3/4 cup of Parmesan cheese until fully melted and incorporated, lending richness and a savory finish to the risotto.
- Serve Immediately: Once the risotto is creamy and evenly combined, serve the French Onion Risotto immediately while hot for best texture and flavor.
Notes
- Use fresh thyme for the best flavor, removing leaves from stems before adding.
- Stir the risotto gently but regularly; avoid constant stirring to allow proper texture development.
- Keep the beef broth warm on the stove to ensure consistent cooking temperature when adding to the rice.
- The caramelized onions can be prepared in advance and refrigerated to save time before making the risotto.
- If you prefer a vegetarian option, vegetable broth can substitute for beef broth, but it will alter the flavor profile.
- Adjust salt carefully as Parmesan cheese is naturally salty.
- Serve immediately as risotto tends to thicken as it cools.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: French
