For this recipe, once you have started the baby onions, go straight to the risotto so they cook simultaneously.
For the baby onions, heat the olive oil in a small saucepan and add the onions, sugar and bourbon. Cover and cook over a very low heat, stirring occasionally, for 20-25 minutes. If the onions begin to dry out, add a tablespoon of water. You may need to uncover the pan during the last few minutes for the liquid to evaporate (if it has not evaporated by then, turn up the heat).
Meanwhile, for the risotto, heat the oil in a skillet and add the onion. Cook for a few minutes then add the garlic.
Add the risotto rice and stir well to coat with the oil.
Add the red wine and stir until the wine has soaked in completely.
Add the stock 1/2 a cup at a time, making sure the stock has been completely absorbed before you add more. This will take around 20 minutes. When all the stock is absorbed, taste the rice to make sure it is cooked but still firm. Remove from the heat.
Save about a third of the goats cheese to crumble over the risotto. Stir the rest into the risotto.
Put the risotto onto plates, top with the caramelised onions and crumbled goats cheese. Garnish with sprigs of thyme and serve!