Risotto alle Cipolle | Velvety with Red Onions

Peel the red onions, halve them, and cut them into thin half-rings. Peel and finely chop the garlic. Wash the thyme, shake dry, and strip the leaves from the stems. Finely grate the Parmesan. Heat the vegetable broth in a small pot and keep it hot over the lowest heat.

In a wide, deep pan or a Dutch oven, heat 20 ml of olive oil and 15 g of the butter over medium heat. Add the red onions and thyme leaves, along with a pinch of salt, and gently sauté over low to medium heat for about 15 minutes, stirring occasionally, until soft and golden-brown caramelised.

Add the chopped garlic and sauté for 1 minute. Then deglaze with the balsamic vinegar and let it simmer gently for another 2 minutes until the onions are glossy and their delicate sweet-and-sour aroma is fully developed. Set aside about a quarter of the onions for garnish later.