Baked French Onion Risotto
A comforting and delicious baked risotto featuring the rich flavors of caramelized onions and Gruyère cheese.
Ingredients
Main Ingredients
- 2 cups arborio rice This starchy variety creates that creamy texture we love.
- 4 large onions Yellow or sweet onions work beautifully.
- 6 cups low-sodium vegetable broth Opt for homemade for a fresher taste.
- 1 cup dry white wine A splash of Sauvignon Blanc elevates the dish.
- 1 cup shredded Gruyère cheese For nutty, melted perfection — substitute with mozzarella for a milder flavor.
- 1 tablespoon olive oil Helps in the initial sautéing of onions.
- 4 tablespoons unsalted butter Used for creaminess.
- 2 teaspoons fresh thyme Earthy notes complement the dish wonderfully.
- Salt and pepper to taste Salt and pepper Essential for bringing out the flavors.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large heavy-bottomed skillet, heat olive oil and 2 tablespoons of butter over medium heat. Add sliced onions, sprinkle with a pinch of salt, and sauté for about 25–30 minutes, stirring frequently, until they turn golden brown and caramelized.
- Stir the arborio rice into the skillet with the onions and allow it to toast for about 2 minutes.
- Pour in the dry white wine, scraping any bits stuck to the pan. Let the rice soak in that rich wine flavor until it's mostly absorbed.
- Begin adding your vegetable broth one cup at a time, stirring frequently, and allowing the rice to absorb the liquid before adding the next cup. Repeat for about 20 minutes.
- Remove from heat and stir in the remaining butter, Gruyère cheese, thyme, salt, and pepper.
- Transfer the risotto to a greased baking dish, sprinkle with additional cheese, and bake for about 15–20 minutes, or until bubbly and golden on top.
- Serve hot, garnished with extra thyme if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat by adding a splash of broth and warming gently.