Ingredients:

  • 2 tablespoons unsalted butter (28g)
  • 2 tablespoons olive oil (30ml)
  • 3 large yellow onions, thinly sliced (approximately 750g / 26oz)
  • 1 teaspoon granulated sugar (5g)
  • 1/2 teaspoon dried thyme (1g)
  • 1/4 cup dry sherry (60ml)
  • 1 bay leaf
  • 6 cups beef broth, low sodium (1.4L)
  • 2 tablespoons unsalted butter (28g)
  • 1 1/2 cups Arborio rice (300g / 10.5oz)
  • 1/2 cup dry white wine (120ml)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup grated Gruyère cheese (100g / 3.5oz)
  • 1/4 cup chopped fresh parsley, for garnish
  • French bread croutons, for garnish

Instructions:

  1. Melt butter and olive oil in a large pot. Add onions, sugar, thyme, and salt. Cook over medium-low heat, stirring occasionally, until deeply golden brown and caramelized (about 30-40 minutes). Reduce heat if onions start to burn.
  2. Add sherry to the pot, scraping up any browned bits from the bottom. Add the bay leaf. Simmer until the sherry is almost evaporated. Remove the bay leaf and set the onion mixture aside.
  3. Heat the beef broth in a medium saucepan over low heat. Keep warm.
  4. Melt butter in the pot that held the onions. Add the Arborio rice and cook, stirring constantly, for 2-3 minutes until the edges of the rice become translucent.
  5. Pour in the white wine and cook, stirring, until the wine is absorbed.
  6. Begin adding the warm broth, 1 ladleful at a time, stirring constantly. Wait until each ladleful is absorbed before adding the next.
  7. After about 15 minutes and 4 cups of broth, stir in the caramelized onions.
  8. Continue adding broth, 1 ladleful at a time, stirring constantly, until the rice is creamy and al dente (about 20-25 minutes total broth adding time).
  9. Stir in the Gruyère cheese, salt, and pepper. Cook until the cheese is melted and the risotto is smooth and creamy.
  10. Garnish with fresh parsley and French bread croutons. Serve immediately.