Name: French Onion Rice
Prep time: 20 min
Total time: 1 h 30 min
Yield: 8 serving(s)
Ingredients: 6 tbsp. butter; 1 tbsp. extra-virgin olive oil; 2 large onions, divided (about 1 ½ lb.); 1 1/4 tsp. kosher salt; 6 cloves garlic, minced; 1 tbsp. fresh thyme leaves, plus more for garnish; 1 tsp. freshly ground black pepper; 1/4 c. white wine (optional); 2 c. basmati rice, rinsed and drained; 3 c. low-sodium beef broth; Freshly shredded Gruyère, for serving; Lemon wedges, for serving

Step 1In a large pot over medium heat, melt 3 tablespoons butter and olive oil. Add onions and salt and cook, stirring frequently, until caramelized, 35 to 40 minutes. Transfer to a bowl.

Step 2To pot, melt 1 more tablespoon of butter, then add garlic, thyme, and pepper and stir until fragrant, 1 minute. Add in wine and let cook until mostly evaporated.

Step 3Add remaining 2 tablespoons butter and let melt. Add in rice, stirring until grains are toasted, 3 to 4 minutes. Return ¾ of the caramelized onions to pot, reserving the rest for topping, and stir to combine.

Step 4Stir in broth, bring to a boil, then reduce heat to low and cover. Simmer until rice is tender, about 18 minutes.

Step 5Remove from heat, and let covered pot stand for 5 minutes before removing the lid. Fluff rice gently with a fork.

Step 6Top with remaining caramelized onions, Gruyère, more thyme, and a squeeze of lemon, if desired, before serving.