This was a rich, rich meal. Chicken cordon bleu and French Onion Risotto. Very rich. Also gluten free and very delicious.
Grimmway Farms sent me a coupon for any of their awesome produce selections. I chose a bag of Cal-Organic onions. This French Onion Risotto was the perfect recipe for these onions.
The original recipe called for this to be put into individual ramekins but I'm all about dump and go so I threw it in a 9 x 13 in. pan, melted the cheese and was ready to eat.
It had a wonderful, rich, tasty flavor. The leftovers faired well in the refrigerator as well.
I still have plenty of Cal-Organic onions left, let me know if you have any great onion recipes!
French Onion Risotto Recipe
Adapted from Apples to Zucchini
3 - 4 medium onions (I used about 7 small ones)
2 tbsp. olive oil
1 1/3 cup arborio rice
4 cups beef broth
1 - 2 cups water
1 tsp. garlic powder
2 tsp. onion powder
Salt and pepper to taste
3 oz. shredded Gruyere cheese
Saute the onions with the oil. Cook on medium, stirring often until golden in color or caramelized, about 20 - 30 minutes.
Add rice to another large pan on medium high heat and add the garlic and onion powder. Add about a cup of beef broth, stirring frequently until absorbed. Continue slowly adding the broth and water until the rice becomes tender and nearly all the liquid has been used, about 30 minutes. Stir in onions, taste and season with salt and pepper. Pour into a 9 x 13 in. pan and sprinkle with cheese. Place in the oven at 350 for about 5 minutes to melt cheese. Serve immediately.
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