French Onion Soup Risotto

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.

Stir in the minced garlic and cook for another minute until fragrant.

Meanwhile, in a separate saucepan, heat the beef broth with the bay leaf and thyme sprigs (if using). Keep warm over low heat.

Add the Arborio rice to the caramelized onions and cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted.

If using, pour in the white wine and cook, stirring, until it is absorbed by the rice.

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.

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.

Garnish with fresh parsley and serve immediately. Offer extra grated Gruyere cheese on the side.