
Yields:
8 serving(s)
Prep Time:
20 mins
Total Time:
1 hr 30 mins
Cal/Serv:
360
Caramelized onions, buttery Basmati rice, and melty Gruyère—what's not to like about this combo? This French onion rice dish can be served as a side alongside proteins like air fryer pork chops or creamy Tuscan chicken, or as a main all on its own.
Add a pinch of salt to help draw out the moisture and take the time (yes, about 40 minutes!) to slowly and properly caramelize the onions. This step is crucial to transforming humble onions into delectable savory-sweet flavor powerhouses, almost candied by their own natural sugar content. If you're in a time pinch during the week, make this on the weekend and store in an airtight container to reheat and eat as you please—best when consumed within 4 to 5 days.
This is a simple, straightforward dish with chances for variation here and there. Not a fan of Gruyère? You can absolutely use any cheese you like in its place. To make it vegetarian, substitute the beef broth with vegetable broth. To make it vegan, substitute the butter with more olive oil and substitute the cheese with nutritional yeast, crushed toasted nuts, or some everything bagel seasoning. If you like the taste of bay leaves, add one in when the broth goes into the pot and remove before serving. Using Basmati rice will result in a light, fluffy product—if you prefer stickier, go with short or medium grain white rice. For a nuttier alternative, use brown rice, being sure to increase the amount of liquid to 4 cups and cooking for a while longer, about 30 minutes.
If you've made this recipe, leave us a rating and comment down below to let us know how you liked it!
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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 cup
white wine (optional)
- 2 cups
basmati rice, rinsed and drained
- 3 cups
low-sodium beef broth
Freshly shredded Gruyère, for serving
Lemon wedges, for serving
Directions
- 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.
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