Caramelised Onion, Parmesan and Rice Soup

by Ed Halmagyi


  • 4 brown onions, sliced
  • 2 Tbsp extra virgin olive oil
  • Sea salt flakes and freshly-ground black pepper
  • ¼ cup red wine
  • 1 Tbsp balsamic vinegar
  • 2 tsp brown sugar
  • 1½ L chicken stock
  • 2 sticks celery, diced
  • ½ head fennel, diced
  • 2 cloves garlic, minced
  • 75g Parmesan, grated
  • 1 cup Arborio rice
  • Snipped chives, to garnish


1 Sauté the onions in the olive oil on a medium saucepan over a moderate heat for 10 minutes, until browned. Season with salt and pepper. Increase heat to high, cook for 2 minutes, then add the wine, vinegar and sugar, then cook until dry. Set aside.
2 Combine the stock, celery, fennel, garlic, half the cheese and the rice in a large saucepan and set over a moderate heat. Cook for 20 minutes, until the rice is very tender, then stir in ½ cup onions and the remaining cheese. garnish with chives.