A creamy rice meal that takes the classic flavors of French onion soup and transforms them into a comforting dish, featuring caramelized onions, rich broth, and gooey cheese.
Ingredients
Scale:
1 cup Arborio rice
4 cups beef broth (or vegetable broth for a vegetarian option)
1/2 cup dry white wine (optional)
2 tablespoons unsalted butter
1 tablespoon olive oil
2 large yellow onions, thinly sliced
1 teaspoon sugar
Salt, to taste
Freshly ground black pepper, to taste
1 cup shredded Gruyère cheese (or Swiss cheese)
1/4 cup freshly chopped parsley
Instructions
In a large skillet, heat the olive oil and butter over medium heat. Add the thinly sliced onions. Cook, stirring occasionally, for about 15-20 minutes until they soften and turn golden brown. Stir in the sugar, and season with salt and pepper. Continue to cook for an additional 10-15 minutes, stirring frequently, until deeply caramelized.
Once the onions are caramelized, push them to one side of the pan. Add the Arborio rice to the empty side and toast it for 1-2 minutes, stirring frequently.
Pour in the white wine (if using) and let it simmer until mostly evaporated, about 2 minutes. Then, gradually add the beef broth, one cup at a time, stirring frequently.
Once the rice is creamy and al dente, fold in the caramelized onions. Taste and adjust seasoning with extra salt and pepper if needed.
Remove the skillet from heat and sprinkle the shredded Gruyère cheese evenly over the top. Cover the skillet with a lid or foil and let it sit for 5 minutes.
Fluff the rice gently with a fork, sprinkle with chopped parsley, and serve warm.
