French Onion Soup Arancini with Saffron Aioli

These arancini take the comforting flavors of French Onion Soup and transform them into a delicious, crispy snack. The saffron aioli adds a touch of elegance and richness.

Prep Time

25 minutes

Total Time

1 hour 10 minutes

Calories

725 kcal

Difficulty

Medium

Equipment

5 items

Cost

£3.14/serving

Season:

☀️ Summer

Meal Type:

Dinner•Snack•Soup•Bread•Side Dish

Cuisine:

Italian•French

Main Ingredient:

Rice

Mood:

Comfort Food

Ingredients

Servings

1cupArborio Rice

£0.75

3largeYellow Onions(Thinly sliced)

£0.90

6cupsVegetable Broth(Warm)

£1.20

0.5cupDry White Wine(Optional)

£1.50

4tablespoonsButter(Divided)

£0.50

2tablespoonsOlive Oil

£0.25

1teaspoonThyme(Dried)

£0.15

1Bay Leaf

£0.10

1cupGruyere Cheese(Grated)

£3.00

0.5cupAll-Purpose Flour

£0.10

2largeEggs(Beaten)

£0.50

1cupPanko Breadcrumbs

£0.60

3cupsVegetable Oil(For frying)

£1.50

0.5cupMayonnaise

£0.40

1cloveGarlic(Minced)

£0.05

1teaspoonLemon Juice

£0.05

PinchSaffron Threads

£1.00

To tasteSalt

To tasteBlack Pepper

Total Cost

£12.55

£3.14 per serving

Instructions

1.
**Prepare the Caramelized Onions:** In a large skillet, melt 2 tablespoons of butter with the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until deeply caramelized and golden brown, about 30-40 minutes. Season with salt and pepper. Add thyme and bay leaf during the last 10 minutes of cooking. Remove bay leaf before proceeding.
2.
**Make the Risotto:** Melt the remaining 2 tablespoons of butter in a large pot over medium heat. Add the arborio rice and toast for 1-2 minutes, stirring constantly. Pour in the white wine (if using) and cook until absorbed.
3.
Begin adding the warm vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladle. Continue until the rice is cooked al dente and creamy, about 20-25 minutes. Season with salt and pepper.
4.
Stir in the caramelized onions and grated Gruyere cheese. Mix well until the cheese is melted and evenly distributed. Remove from heat and let cool completely.
5.
**Form the Arancini:** Once the risotto is cool enough to handle, scoop out about 2 tablespoons of risotto and form into a ball. Repeat with the remaining risotto. You should get approximately 12-16 arancini.
6.
**Bread the Arancini:** Prepare three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each arancini in flour, then dip in egg, and finally coat evenly with panko breadcrumbs.
7.
**Deep Fry the Arancini:** Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully drop the arancini into the hot oil, a few at a time, and fry until golden brown and crispy on all sides, about 2-3 minutes per batch. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
8.
**Prepare the Saffron Aioli:** In a small bowl, combine the mayonnaise, minced garlic, lemon juice, and saffron threads. Stir well to combine. Season with salt and pepper to taste.
9.
Serve the French Onion Soup Arancini hot with the saffron aioli for dipping.

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My Notes

Nutrition Information

Nutrition per serving (250g)

725 kcal / 3033 kJ

Carbs

60g

23% of RDA

Fat

45g

64% of RDA

Protein

20g

40% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

12 g

13% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

Make the risotto ahead of time and refrigerate overnight for easier handling.

If the arancini are not holding their shape well, refrigerate them for 30 minutes before breading.

For a richer flavor, use a combination of vegetable broth and beef broth.

You can bake the arancini instead of deep frying. Preheat oven to 400°F (200°C) and bake for 15-20 minutes, or until golden brown, flipping halfway through.

Cooking Equipment

Large pot

Skillet

Deep fryer or large pot

Slotted spoon

Mixing bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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