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French onion soup is more than just a dish; it’s a culinary tradition that evokes feelings of warmth, nostalgia, and comfort. Originating from the rustic kitchens of France, this beloved soup is known for its rich, savory broth, sweet caramelized onions, and a gooey topping of melted cheese. The traditional charm of French onion soup has captured the hearts of many, making it a staple in bistros and homes alike. However, what happens when you have a craving for both the creamy decadence of risotto and the hearty flavor of French onion soup? Enter the Savory French Onion Soup Risotto—a delightful fusion that brings together the best of both worlds.

French Onion Soup Rice Recipe

Discover the delightful fusion of French onion soup and creamy risotto with this Savory French Onion Soup Risotto recipe. Experience the warmth of caramelized onions, rich broth, and melted cheese all in one comforting dish. This step-by-step guide walks you through the cooking process, highlighting the essential ingredients like Arborio rice, flavorful broth, and aromatic herbs. Perfect for any occasion, this risotto is a culinary experience that brings joy and comfort to your kitchen.
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Ingredients
  

1 cup Arborio rice

4 large onions, thinly sliced

4 cups low-sodium beef broth (or vegetable broth for a vegetarian option)

1 cup dry white wine

3 tablespoons unsalted butter

2 tablespoons olive oil

1 teaspoon sugar

2 cloves garlic, minced

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

1 cup grated Gruyère cheese

½ cup grated Parmesan cheese

Salt and freshly ground black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Broth: In a saucepan, heat the beef (or vegetable) broth over low heat. Keep it warm but not boiling throughout the cooking process.

    Caramelize the Onions: In a large, heavy-bottomed pot, heat the olive oil and 2 tablespoons of butter over medium heat. Add the sliced onions and sugar. Cook, stirring frequently, for about 20-25 minutes, or until the onions are deeply caramelized and golden brown.

      Add Garlic and Thyme: Stir in the minced garlic and thyme, cooking for an additional 1-2 minutes until fragrant.

        Toast the Rice: Add the Arborio rice to the pot, stirring to coat the rice with the buttery onion mixture. Cook for 2-3 minutes, allowing the rice to toast slightly.

          Deglaze the Pot: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Cook until the wine has mostly evaporated, about 3-4 minutes.

            Cook the Risotto: Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

              Finish with Cheese: Remove the pot from heat, and stir in the remaining tablespoon of butter, Gruyère cheese, and Parmesan cheese. Mix until creamy and combined. Season with salt and pepper to taste.

                Serve: Ladle the risotto into bowls, and garnish with freshly chopped parsley. Optionally, you can top with extra grated cheese and a sprinkle of cracked black pepper.

                  Prep Time, Total Time, Servings: 10 minutes | 40 minutes | Serves 4-6