French Onion Soup Risotto with Gruyère Fondue

Ingredients

• 1 kg Onions
• 1 L Beef stock
• 50 g Butter
• Salt (as needed; the video mentions salt for both the onions and the rice)
• 200 ml White wine
• Thyme (plenty)
• 1 tbsp Worcestershire sauce
• 200 g Carnaroli rice
• 40 g Parmesan (for finishing the risotto)
• 150 g Gruyère (for the fondue)
• 350 ml Heavy cream (for the fondue)
• 40 g Panko (for the crispy Parmesan topping)
• 40 g Parmesan (for the crispy Parmesan topping; the source states “40h”)

Steps

1. 1

   Slice the onions. Melt a knob of butter in a pan and add the onions.

2. 2

   Season the onions with salt and cook over high heat, stirring or shaking the pan frequently, until caramelized.

3. 3

   Pour the white wine over the onions and let it evaporate and reduce until dry.

4. 4

   Add the beef stock, Worcestershire sauce, and plenty of thyme. Let reduce.

5. 5

   Transfer the onion mixture to a blender and blend until smooth and creamy.

6. 6

   Heat a pan and add the Gruyère. Cook it until browned, forming a crust.

7. 7

   Add the cream to the browned Gruyère. Scrape up and incorporate the browned bits from the bottom of the pan, then simmer for about one minute.

8. 8

   Transfer the Gruyère and cream mixture to a tall container and blend until smooth to make the fondue.

9. 9

   Place the dry Carnaroli rice in a pot, season with salt, and toast it while stirring.

10. 10

    Pour boiling water over the rice and cook, stirring.

11. 11

    Halfway through cooking, add the onion cream to the rice and continue cooking.

12. 12

    Finish the risotto with some of the fondue and part of the Parmesan, stirring vigorously until creamy and able to form a wave.

13. 13

    Heat a pan and add the panko. Stir and toast it until it starts to become crispy.

14. 14

    Add the Parmesan intended for the crispy topping and stir until the mixture is well toasted and crisp.

15. 15

    Plate the risotto, garnish it with the remaining fondue, and finish with the crispy Parmesan topping.

Notes

The source does not specify the amount of boiling water needed to cook the rice or the total cooking times. The amounts of salt and thyme are given without precise measurements.

Nutrition per serving

• first course
• main course
• risotto
• not vegetarian
• contains gluten
• cheese
• comfort food