1-First, preheat the oven to 180°C fan forced and prepare all ingredients. Bring the chicken stock and water to a boil in a saucepan, then stir in the French onion soup mix until dissolved, and keep it warm.

2-Next, heat half the olive oil in a large stove and oven-proof pan over medium-low heat. Cook the onions, stirring occasionally, for about 10 minutes until they are lightly caramelized, then remove them from the pan. In the same pan, heat the remaining olive oil over medium heat and cook the mushrooms and thyme for 5-7 minutes until lightly browned.

3-Return the onions to the pan and stir, then add the white wine and simmer for 3 minutes until reduced by half. Stir in the arborio rice and cook for 1 minute, then pour in the soup mixture, cover with a lid, and bake for 20-25 minutes until the rice is tender but still moist. Remove the pan from the oven, stir in half of the parmesan cheese, make shallow holes in the risotto, and add the eggs into these holes. Cover and bake for another 8 minutes until the eggs are just set. Serve sprinkled with the remaining parmesan, thyme sprigs, and pepper to taste.

4-Remember this tip: Crack each egg into a small bowl before adding to the risotto to avoid broken yolks and reduce the risk of burns. The preparation time is 15 minutes prep and 55 minutes cooking, serving 4-6 people.