French Onion Baked Risotto
French onion baked risotto adds the cozy and delicious flavors from the famous soup into a baked rice dish.
Equipment
- 1 slow cooker
- 1 cast iron skillet or other oven-safe pan
Ingredients
- 2 sweet onions, sliced (about 4-5 cups)
- 1 TB unsalted butter
- ½ TB dried thyme
- ½ TB salt
- 1 tsp black pepper
- 2 TB olive oil divided
- ½ cup Arborio rice
- ¼ cup white wine
- 1 cup low sodium chicken stock or broth
- 1 ½ cups Gruyere cheese, grated
- ½ cup Panko breadcrumbs
Instructions
- To the bowl of a slow cooker, add the butter, onions, thyme, salt and pepper. Let cook on high for 4 hours, uncover and then cook an additional 2-3 hours until all the liquid has evaporated.
- Preheat the oven to 350F.
- Once the onions are done, to a small (approx 6") cast iron skillet or other oven safe pan over med-high heat, add 1/2 TB oil and rice. Let cook about 2 minutes. Add the wine and broth and bring to a boil. Stir in the onions and cheese. Cover with a lid or foil.
- Bake approximately 25 minutes until all the liquid has been absorbed.
- While the risotto is baking, to a small pan over medium heat, add the remaining oil and breadcrumbs. Toast, stirring occasionally until the breadcrumbs are golden brown.
- Once the risotto is done, cover with the breadcrumbs and serve immediately.