French Onion Risotto with Sweet Caramelized Onions and Beef Broth
By Mason Brooks
Prep
10 min
Cook
70 min
Total
80 min
Servings
3
Level
Easy
Serve this French onion risotto straight from the pan for a comforting dinner. It turns the savory profile of French onion soup into creamy rice, with sweet caramelized onions, Parmesan, fresh thyme, dry white wine, and deep beef-broth flavor in every spoonful.
Arborio rice supplies the starch needed for the characteristic creamy texture; Carnaroli is named as an alternative. The onions cook slowly in butter with a heavy pinch of salt until medium golden, then beef broth rehydrates them. In the risotto pan, butter-softened garlic and thyme lead into toasted rice, dry white wine, the onions, warm broth, and Parmesan.
Keep the beef broth warm so the rice cooks at a consistent temperature. The grains should become translucent after toasting, and the finished risotto should be loose, al dente, and not runny. The key visual cue is broth dipping below the grains before the next addition. Avoid browning the garlic or adding all the broth at once, which can interfere with the intended texture.
This is best served immediately, while the rice is still loose from the final broth and Parmesan. Refrigerated leftovers can be loosened gently in a pan with beef broth, or used later for risotto balls or arancini.
Why you'll love this recipe
- Comforts anyone craving French onion soup flavors because caramelized onions, beef broth, thyme, wine, and Parmesan are folded into one warm main-course bowl.
- Fits a cozy winter dinner because the recipe turns familiar French onion soup notes into a substantial rice-based main course rather than a starter.
- Home cooks can manage the stirring because the method calls for mixing only two to three times with each addition of broth.
- The wide-pan approach helps the grains cook evenly because the rice has ample surface area instead of being crowded in a narrow pot.
- Fresh Parmesan keeps the cheese flavor balanced because the recipe deliberately avoids Gruyere, which can overpower the caramelized onions and beef broth.
- Leftovers remain useful because chilled risotto can be gently loosened with broth or repurposed into risotto balls or arancini.
Ingredients
- •2 large yellow onions (diced small)
- •3 tbsp butter (for caramelized onions)
- •0.25 cup beef broth (for caramelized onions)
- •3 tbsp butter (for risotto)
- •6 cloves garlic (minced finely)
- •6 sprigs fresh thyme (6-7 sprigs, leaves removed from stems)
- •0.5 tsp salt (plus a heavy pinch for the onions, or to taste)
- •1 cup Arborio rice (unwashed)
- •0.75 cup dry white wine
- •4 cups beef broth (4-5 cups, kept warm)
- •0.75 cup Parmesan cheese (loosely packed, not weighed)
Instructions
- 1
Preheat a large skillet over medium-low heat and add 3 tablespoons of butter.
- 2
Add the diced onions and a heavy pinch of salt, then toss to coat the onions in melted butter.
- 3
Cook the onions undisturbed, mixing only every 6-7 minutes, until golden but not burnt, about 40 minutes.
- 4
Add 1/4 cup beef broth and reduce for 2-3 minutes. Set the onions aside or refrigerate them for another day.
- 5
Place 4-5 cups beef broth in a saucepan over low heat to keep warm.
- 6
Melt the remaining 3 tablespoons butter in a wide pot over medium-low heat.
- 7
Add the garlic, thyme leaves, and about 1/2 teaspoon salt. Cook for 1-2 minutes until soft and fragrant without browning the garlic.
- 8
Add the Arborio rice and mix to combine. Toast for 3-4 minutes, until the grains start to become translucent.
- 9
Pour in the dry white wine and stir. Cook for 3-4 minutes, until the wine is almost completely absorbed.
- 10
Add the caramelized onions and mix to combine.
- 11
Add enough warm beef broth to just cover the risotto, about 1 to 1 1/2 cups depending on the pan. Mix once and shake the pan so all grains are covered.
- 12
Cook until the rice absorbs most of the broth, mixing 2-3 times during each round and adding more warm broth as needed.
- 13
After the first round of broth, taste the liquid and add salt if needed, starting with a heavy pinch.
- 14
When the rice is loose and al dente, with broth not completely absorbed, stir in the Parmesan cheese.
- 15
Serve immediately.
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