French Onion Soup Risotto

A creamy and comforting risotto infused with the rich and savory flavors of French Onion Soup. Caramelized onions, beef broth, and Gruyere cheese create a truly indulgent dish, perfect as a starter or a light main course.

Prep Time

20 minutes

Total Time

60 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

3 items

Cost

£3.50/serving

Season:

☀️ Summer

Meal Type:

Dinner•Dessert•Soup•Appetiser

Cuisine:

Italian•French

Main Ingredient:

Beef•Rice

Mood:

Comfort Food•Healthy

Ingredients

Servings

3largeYellow Onions(Thinly sliced)

£1.20

3tablespoonsOlive Oil

£0.30

2tablespoonsButter(Unsalted)

£0.25

2clovesGarlic(Minced)

£0.15

1.5cupsArborio Rice

£1.75

0.5cupDry White Wine(Optional)

£2.00

6cupsBeef Broth(Low sodium)

£2.50

1Bay Leaf

£0.10

2Fresh Thyme Sprigs(Optional)

£0.30

1cupGruyere Cheese(Grated, plus more for serving)

£3.50

0.3cupParmesan Cheese(Grated)

£1.25

2tablespoonsFresh Parsley(Chopped, for garnish)

£0.40

to tasteSalt

£0.05

to tasteBlack Pepper(Freshly ground)

£0.10

1tablespoonSherry Vinegar(Optional, for extra depth of flavor)

£0.15

Total Cost

£14.00

£3.50 per serving

Instructions

1.
In a large skillet or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat. Add the sliced onions and cook, stirring occasionally, until deeply caramelized, about 30-40 minutes. Reduce heat as needed to prevent burning.
2.
Stir in the minced garlic and cook for another minute until fragrant.
3.
Meanwhile, in a separate saucepan, heat the beef broth with the bay leaf and thyme sprigs (if using). Keep warm over low heat.
4.
Add the Arborio rice to the caramelized onions and cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted.
5.
If using, pour in the white wine and cook, stirring, until it is absorbed by the rice.
6.
Begin adding the warm beef broth, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful. Continue this process until the rice is creamy and al dente, about 20-25 minutes. Discard the bay leaf and thyme sprigs.
7.
Remove the risotto from the heat and stir in the remaining 1 tablespoon of butter, Gruyere cheese, Parmesan cheese, Sherry vinegar (if using), salt, and pepper to taste. Stir until the cheese is melted and the risotto is creamy and smooth.
8.
Garnish with fresh parsley and serve immediately. Offer extra grated Gruyere cheese on the side.

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My Notes

Nutrition Information

Nutrition per serving (400g)

650 kcal / 2720 kJ

Carbs

65g

25% of RDA

Fat

30g

43% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

12 g

13% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

Use a heavy-bottomed pot or Dutch oven for even heat distribution and to prevent the onions from burning.

Caramelizing the onions properly is key to the flavor of this risotto. Be patient and allow them to develop a deep golden-brown color.

Don't rinse the Arborio rice before cooking. The starch helps create the creamy texture of the risotto.

Stir the risotto frequently to prevent it from sticking to the bottom of the pot and to release the starch from the rice.

Adjust the amount of beef broth depending on the consistency of the risotto. You may need slightly more or less.

For a richer flavor, use homemade beef broth.

The risotto is best served immediately after cooking.

Cooking Equipment

Large pot or Dutch oven

Large skillet

Wooden spoon

Wine Pairings

No wine pairing suggestions available for this recipe.

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