Directions

• In a skillet over medium heat, add 2 tablespoons butter. Once hot, add onion and sauté for 6 to 8 minutes, stirring often to prevent burning. Add mushrooms and cook for about 8 more minutes, until mushrooms are fully cooked.
• Meanwhile, in a separate pot, warm broth over medium-low heat.
• Using a slotted spoon, remove onion and mushrooms from skillet and set aside.
• Add remaining 2 tablespoons butter to skillet and reduce heat to low. Add rice, stirring well to coat. Add wine and let it cook out.
• Add warmed broth, one ladle at a time, stirring often and letting rice almost fully absorb the liquid before adding the next ladle of broth. Continue until all broth is used up and rice is al dente.
• Stir in French onion dip mix, and thyme if using, then add onion/mushroom mixture back into skillet, along with Parmesan cheese. Stir well and continue cooking for 1 to 2 minutes, then remove from heat and serve, garnished with additional Parmesan cheese.