The perfect rainy day comfort food.
Today, we’re taking things up a notch with a delicious French Onion Polenta recipe. Creamy, cheesy polenta meets caramelized onions and beef broth, creating a dish that will make your taste buds dance with joy. This recipe is all about layering flavors and textures, from the silky smooth polenta to the savory and sweet onions, finished with a hearty helping of melty Swiss cheese.
French Onion Polenta is the perfect meal for those dreary, rainy days when you want nothing more than a warm, comforting dish to keep your mood up and belly full. It’s easy to make and will leave you feeling warm and satisfied, making it a go-to recipe for those cold and wet days.
Details
- Prep: ~20 minutes
- Cooking ~1 hour
- Yields: 4-5 servings
Grocery List
- For the onions:
- 6-7 large yellow onions
- 3 tbsp butter
- 1/4 cup of white wine
- 1/2 tsp salt
- 6 cloves of garlic, minced
- For the polenta:
- 3 cups of water
- 2 1/2 cups of beef broth
- 2 cups yellow cornmeal
- 3 tbsp olive oil
- 1 1/2 cups of shredded swiss
- 2 tbsp garlic powder
- 1 tsp black pepper
- 2 tbsp onion powder
- 1 tbsp of onion soup mix
Step-by-step
- For the onions:
- In a large saucepan melt butter over medium-high heat until foaming. Add onions and cook, stirring occasionally, until softened, about 5-6 minutes.
- Lower heat to medium-low and continue to cook, stirring frequently, until onions are very sweet and a rich golden-brown color. This will typically take about an hour or more.
- Note, if the onions begin to burn, add in about 1 tablespoon of water, scrape up the onions, and continue to cook until fully caramelized. After about an hour, or until onions are caramelized, toss in minced garlic and cook for two minutes. Then add in white wine, scraping up the bits in the pan. Cook for another 4 minutes, then remove from heat.
- For the polenta:
- In a large stockpot, add the olive oil and heat over medium heat. Then add in the broth and water, along with seasonings. Bring to a boil.
- Then hen progressively whisk in cornmeal, going at about ½ cup at a time until all the cornmeal is added.
- Reduce heat to low and continue to cook while stirring often.
- Cook for about 15-20 minutes or until cornmeal slightly thickens and is tender.
- After that, whisk in the shredded swiss, working in small batches until the cheese is incorporated and melted.
- Remove from heat and stir in the caramelized onions.
- Serve with more cheese, lots of wine, and enjoy!
