Caramelized Onion Risotto

Caramelized Onion Risotto

When Hector and I first started dating, I quickly realized he was a picky eater. For example he hates avocados and salsa, which I couldn’t believe because he is from Mexico. He says it’s a texture thing.  Since I started cooking our daily meals a few years ago, I was the one who planned our meals and grocery shopping lists. Hector wouldn’t try many of the things I make on his own, but he always ends up loving foods and recipes that he says he won’t like before trying it.

One of the foods that he said he didn’t like was caramelized onions. Well, during the winter, I made risotto with lots of caramelized onions and he absolutely loved it. I couldn’t believe how much he loved it. It is now one of his favorite recipes and would like me to make it all the time. In fact I have made this risotto about once a month now.

I am still in shock because he was so admit about hating caramelized onions. I tweaked the recipe a little bit. On one of my trail runs, I added some cashew cream {1/2 cup cashews soaked, blended with 1/2 cup water} and Hector preferred this risotto without the cashew cream. If you like your risotto extra creamy, make some cashew cream to stir in at the very end.

At the end, fresh thyme and lemon zest is added to the risotto. This gives the risotto a really nice brightness. This has definitely become one of our family favorites!

Caramelized Onion Risotto

Caramelized Onion Risotto
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
One of our family favorites! The Caramelized onions add a really nice sweetness and decadence to this risotto.
For the Caramelized Onions
  • 4 Large Yellow Onion
  • 3 Tablespoons Olive Oil
  • ¼ Tsp Salt
For the Risotto
  • 4 Cups Vegetable broth
  • 2 Cups Water
  • 1 Tablespoon Olive Oil
  • 1 Large Garlic Clove minced
  • 1½ Cups Arborio Rice
  • ½ Cup Dry White Wine
  • ¼-1/2 Tsp Salt
  • 1 Tablespoon Fresh Thyme chopped
  • Zest of 1 Lemon
  • Salt + Pepper to taste
  1. Start by making the carmamelized onions. Cut the onions in half and then thinly slice them lengthwise.
  2. Heat the olive oil in a large dutch oven or pot over medium-high. Add the onions and reduce the heat to medium. Do not stir for 5 minutes. This will help develop the caramelization.
  3. Add the salt and stir the onions. Give the onions a stir often, making sure to scrap up any brown bits at the bottom of the pot. It should take about 30 minutes for the onions to be caramelized. Set aside in a covered container. These can also be made the day before you make the risotto. Just store in a covered container in the fridge.
For the Risotto:
  1. In a large stockpot, heat the vegetable broth and water over medium heat.
  2. Clean out the pot you cook the onions in. Return to the stove and heat the olive oil over medium heat. Add the garlic and cook for 30 seconds. Add in the Arborio Rice and cook for 1 minute. Add the wine and cook until it has been absorbed, stirring often.
  3. Add a ladleful of the broth to the rice and salt, stirring often. Once the liquid has been absorb, add another ladleful and stir often. Keep doing this until the rice is cooked, about 18-22 minutes. You might not need to use all of the liquid.
  4. In the last ladleful, stir in three quarters of the caramelized onions, reserving the rest for the garnish.
  5. Once the liquid has been absorb, stir in the thyme and lemon zest. Taste and adjust seasonings.
  6. Serve and top with the reserved caramelized onions.

Caramelized Onion Risotto



Potato Salad

Potato Salad: Perfect for you summer BBQ!

In celebration of July 4th tomorrow, I thought it would be fun to share my Vegan Potato Salad Recipe with you! I think Potato Salad is one of those classic Americana recipes that everyone loves, especially during any July 4th festivities.

Going up I remember my Grandma sitting at the kitchen table prepping the potatoes and cutting the hard-boiled eggs for her potato salad. I never liked potato salad until rediscovering it a few years ago. I really think my main reason for not liking it growing up was the hard-boiled eggs, which I just couldn’t stand. Since I am now Vegan, I have changed a few things to make the Classic American Potato Vegan-Friendly.

Potato Salad via Thyme & Love

For perfectly cooked potatoes, I used the Barefoot Contessa’s technique for boiling the potatoes in salted water only until they are barely fork tender. The potatoes are drained in a colander and placed on top of the empty pot. Then they are covered by a dishtowel or tea towel to steam.

Steamed Potatoes for Potato Salad

Steaming Potatoes for Potato Salad

The steam continues to cook to potatoes without them becoming mushy. This creates a perfect texture for the potato salad! Once the potatoes have steamed for about 15 minutes. Transfer them to a cutting board and cut them in half.

Purple & Yukon Gold Potatoes For Potato Salad

I used my Grandma’s Pyrex bowl for mixing the potato salad together; making this potato salad just a little special extra to me. Side Note: I am currently obsessed with all things Pyrex. The dressing has a nice kick from the dijon mustard and cayenne pepper. If you prefer less of a kick, just leave the cayenne pepper out.

Vegan Potato Salad: Perfect for you summer BBQ!

Celery and red onion are added first, then the halved potatoes. The dressing is added to the potatoes and be careful not the break up the potatoes when mixing together. You just want to gently coat everything with the dressing.

Perfect summer comfort food.

Vegan Potato Salad: Perfect for your summer BBQ!

Potato Salad
Recipe type: Salad
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
A Classic Potato Salad that is perfect for your Summer BBQ or picnic!
  • 3 Pounds Small Yukon Gold & Purple Potatoes, scrubbed and cleaned
  • 1 Tablespoon Salt, for cooking potatoes
  • 1 Cup Vegenaise, or your favorite Vegan Mayo
  • ¼ Cup Dijon Mustard
  • 1 Tablespoon Apple Cider Vinegar
  • ½ Tsp Turmeric
  • ¼ Tsp Cayenne Pepper, optional
  • Juice of 1 Lemon
  • ½ -1 Tsp Salt, or to taste
  • Pepper to taste
  • ½ Cup Celery, diced small
  • ½ Cup Red Onion, finely diced
  • ½ Cup Chopped Parsley
  1. Add the potatoes to a large pot and cover with cold water. Add the 1 tablespoon of salt and bring the potatoes to a boil. Lower heat to simmer and cook the potatoes just until they are barely fork tender, about 15 minutes. If your potatoes are on the larger side it could take up to 20 minutes.
  2. Drain the potatoes in a colander and place on top of the emptied pot. Cover with a dishtowel. Let the potatoes steam for 15-20 minutes.
  3. Meanwhile make the dressing. In a small bowl whisk together the Vegenaise, Dijon Mustard, Apple Cider Vinegar, Turmeric, Cayenne Pepper, Lemon Juice, Salt & Pepper to taste. Taste and adjust seasonings.
  4. After the potatoes have steamed and are cool enough to touch diced them in half. If they are one larger side, quarter them.
  5. In a large mixing bowl, add the celery and red onion. Add the halved potatoes and parsley. Pour the dressing to coat the potatoes. It is important to do this while the potatoes are still warm. Gently stir the potatoes with the dressing, making sure to coat all the potatoes with the dressing.
  6. Taste for salt and pepper. Add anymore if needed.
  7. Chill in the refrigerator for a couple of hours before serving. This will allow for all the flavors to meld together.
You could use all purple potatoes or all yukon gold potatoes.

*Recipe is adapted from Ina Garten’s Recipe.

Vegan Potato Salad: Perfect for your Summer BBQ!

I hope that you have a wonderful 4th of July weekend!
Do you have any exciting plans?

I will be riding a hay wagon in a small town parade & then going to a bonfire!