French Onion Soup Arancini with Gruyere Dip

A fun twist on two classic dishes! Creamy risotto infused with the flavors of French Onion Soup, breaded and fried to golden perfection. Served with a rich Gruyere dipping sauce.

Prep Time

30 minutes

Total Time

1 hour 15 minutes

Calories

875 kcal

Difficulty

Medium

Equipment

5 items

Cost

£3.19/serving

Season:

☀️ Summer

Meal Type:

Dinner•Snack•Soup•Bread

Cuisine:

Italian•French

Main Ingredient:

Rice

Mood:

Comfort Food

Ingredients

Servings

1cupArborio Rice

£0.75

3largeYellow Onions(Thinly sliced)

£1.20

6cupsVegetable Broth

£1.50

0.5cupDry White Wine(Optional)

£1.00

4tablespoonsButter(Divided (2 tbsp for risotto, 2 tbsp for onions))

£0.60

2tablespoonsOlive Oil

£0.25

1tablespoonFresh Thyme Leaves

£0.50

1eachBay Leaf

£0.10

1tablespoonWorcestershire Sauce(Vegetarian version if possible)

£0.15

To tasteSalt

To tasteBlack Pepper

0.5cupGruyere Cheese(Shredded, for risotto)

£2.00

0.5cupAll-Purpose Flour(For breading)

£0.15

2largeEggs(Beaten, for breading)

£0.60

1cupPanko Bread Crumbs(For breading)

£0.80

For fryingVegetable Oil

£0.50

0.5cupHeavy Cream(For Gruyere dip)

£0.50

1cupGruyere Cheese(Shredded, for Gruyere dip)

£2.00

PinchNutmeg(For Gruyere dip)

£0.10

0.3teaspoonGarlic Powder(For Gruyere dip)

£0.05

Total Cost

£12.75

£3.19 per serving

Instructions

1.
**Prepare the French Onion Risotto:** In a large pot, heat 2 tablespoons of butter and olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until deeply caramelized and golden brown (about 30-40 minutes). Add fresh thyme and bay leaf during the last 10 minutes.
2.
Stir in the arborio rice and cook for 1-2 minutes, until lightly toasted. Deglaze the pot with white wine (if using), scraping up any browned bits from the bottom. Let the wine reduce almost completely.
3.
Add one cup of warm vegetable broth to the rice and stir constantly until absorbed. Continue adding broth, one cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process will take about 20-25 minutes, until the rice is creamy and al dente.
4.
Stir in Worcestershire sauce, salt, pepper, and shredded Gruyere cheese. Remove from heat and let cool completely. This is very important for the arancini to hold their shape.
5.
**Form the Arancini:** Once the risotto is cool enough to handle, use your hands or a spoon to form it into small balls (about 1-1.5 inches in diameter).
6.
**Bread the Arancini:** Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko bread crumbs.
7.
Roll each risotto ball in flour, then dip in the beaten egg, and finally coat thoroughly with panko bread crumbs.
8.
Place the breaded arancini on a baking sheet lined with parchment paper. You can refrigerate them for at least 30 minutes to help them firm up before frying.
9.
**Fry the Arancini:** Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
10.
Carefully add the arancini to the hot oil in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and crispy.
11.
Remove the arancini from the oil and place them on a wire rack to drain excess oil.
12.
**Prepare the Gruyere Dip:** In a small saucepan, heat the heavy cream over low heat. Add the shredded Gruyere cheese, a pinch of nutmeg, and garlic powder. Stir constantly until the cheese is melted and the sauce is smooth.
13.
**Serve:** Serve the French Onion Soup Arancini hot with the creamy Gruyere dipping sauce.

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My Notes

Nutrition Information

Nutrition per serving (300g)

875 kcal / 3661 kJ

Carbs

65g

25% of RDA

Fat

55g

79% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

15 g

17% of RDA

Sodium

1300 mg

57% of RDA

Saturated Fat

32 g

160% of RDA

Chef's Tips

Caramelizing the onions properly is crucial for the authentic French Onion Soup flavor. Don't rush this step!

Make sure the risotto is completely cool before forming the arancini to prevent them from falling apart.

Refrigerating the breaded arancini for a short time before frying helps the breading adhere better.

If you don't have a deep fryer, you can use a large pot and enough oil to fully submerge the arancini. Be careful not to overcrowd the pot.

Adjust the amount of nutmeg and garlic powder in the Gruyere dip to your liking.

Cooking Equipment

Large pot

Large skillet

Shallow dishes (3)

Deep fryer or large pot for frying

Baking sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Caramelizing the onions properly is crucial for the authentic French Onion Soup flavor. Don't rush this step!

Make sure the risotto is completely cool before forming the arancini to prevent them from falling apart.

Refrigerating the breaded arancini for a short time before frying helps the breading adhere better.

If you don't have a deep fryer, you can use a large pot and enough oil to fully submerge the arancini. Be careful not to overcrowd the pot.

Adjust the amount of nutmeg and garlic powder in the Gruyere dip to your liking.

French Onion Soup Arancini with Gruyere Dip

Ingredients

Instructions