French Onion Soup Arancini with Gruyere Dip

**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.

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.

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.

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.

**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).

**Bread the Arancini:** Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko bread crumbs.

Roll each risotto ball in flour, then dip in the beaten egg, and finally coat thoroughly with panko bread crumbs.

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.

**Fry the Arancini:** Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).

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.

Remove the arancini from the oil and place them on a wire rack to drain excess oil.

**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.

**Serve:** Serve the French Onion Soup Arancini hot with the creamy Gruyere dipping sauce.