French Onion Risotto
Prep time
Cook time
Total time
Serves: 6-8
  • 5½ cups beef stock (I used Knorr Homestyle Stock)
  • 2 tablespoons unsalted butter
  • 2-3 large onions, thinly sliced
  • 2 cups Aborio rice
  • 6 cloves garlic, minced
  • 2 sprigs fresh thyme, leaves removed
  • ¼ cup Parmesan cheese
  • ¼ teaspoon kosher salt
  • pinch ground black pepper
  1. First, heat your stock in a pot until warm, and keep over low heat to make sure it is warm while you work - this helps the rice to better absorb the liquid.
  2. Heat your butter in a large, heavy-bottomed pot or deep-sided pan over medium heat. Add in your onions and cook for 15-20 minutes or so, stirring often, until they are golden brown and caramelized. Add in your rice and garlic, stir to combine, and then add in your ½ cup of stock. Stir occasionally, being sure that the rice doesn't burn to the bottom, until the liquid has been absorbed, then add in another ½ cup, stir, and when that liquid has also been absorbed, add in another ½ cup of stock. Continue to do this for another 18-20 minutes, until the rice is tender (you may have ½ cup or so of stock leftover).
  3. When your rice is ready, stir in your thyme, Parmesan, salt, and pepper. Taste and adjust seasonings as needed. Serve hot.
Recipe by The Crepes of Wrath at