French Onion Risotto

French Onion Risotto

French onion risotto is a fun new way to enjoy this cozy cold weather staple. It has all those classic French onion flavors you love but with a twist.

  • Servings
    8
  • Prep Time
    15 min
  • Cook Time
    1 hr 15 min
  • Total Time
    90 min

Ingredients

  • 2 large yellow onions, sliced
  • 2 garlic cloves, minced
  • 1 tbsp fresh thyme
  • 3 tbsp extra virgin olive oil to sauté
  • 2 cups of sushi rice (short grain) rice
  • ½ cup white wine
  • 8 cups of beef / chicken / or vegetable broth, warmed
  • 1 tbsp white miso paste
  • 1 tsp Apple cider vinegar
  • 6 tbsp unsalted butter, divided in half
  • 1 cup freshly grated Parmesan
  • 8oz each freshly grated Gruyere and white cheddar, combined
  • Chives to finish 
  • Pinch of sugar
  • Salt and pepper to taste

Directions

  • In a large pan, heat olive oil and 3 tabs of butter over medium heat. Add in sliced onions and reduce heat to medium-low. Season the onions with salt, pepper, and a pinch of sugar. Cook the onions, stirring occasionally until deeply caramelized, this process will take about 40 minutes.
  • While the onions caramelize, bring a small pot of beef broth to a simmer and keep warm on low heat.
  • Once the onions are finished, add the minced garlic, miso paste, and thyme. Sauté for 1-2 minutes.
  • Add in the rice. Stir until evenly combined and the rice takes on a slightly translucent color.
  • Next, add the wine to the rice. Cook on medium heat stirring to help deglaze the pan and to pull any brown bits up from the bottom of the pan. Cook until the wine is reduced and nearly evaporated.
  • Add in 1 ladle of the hot broth. Bring to a simmer and stir continuously until almost all of the liquid is absorbed, for about 3 minutes. Repeat this method of adding in hot broth, simmering, and stirring until all of the liquid is absorbed before adding the next ladle of broth.
  • Cook until the rice takes on a creamy texture but still has a slight al dente bite to it; about 25-30minutes. The risotto should not be mushy. If it looks too dry, add a little liquid at a time to reach your desired consistency.
  • Remove the risotto from the heat. Stir in the remaining butter and apple cider vinegar, and fold in the Parmesan cheese, season to taste.
  • Scoop the finished risotto into oven-safe dishes and top with grated Gruyere and white cheddar.
  • Broil for 3-5 minutes or until melted and golden.
  • Garnish with fresh chives (optional).