French Onion Rice
1 hr 5 min8 servings
Caramelized onions folded into toasted basmati rice and simmered in beef broth, finished with Gruyère and fresh thyme.
| prepRinse and drain basmati rice | |||||
| 45 g butter (for caramelizing onions) | Caramelize onions, 35–40 min | Toast rice 3–4 min, stir in 3/4 caramelized onions | Simmer with broth, covered, 18 min | Rest covered 5 min, fluff with fork | Top with reserved onions, Gruyère, thyme & lemon |
| 15 ml extra-virgin olive oil | |||||
| 680 g onions, divided (about 2 large) | |||||
| 1 1/4 tsp kosher salt | Toast aromatics & wine, 1 min | ||||
| 15 g butter (for aromatics) | |||||
| 6 cloves garlic, minced | |||||
| 1 tbsp fresh thyme leaves, plus more for garnish | |||||
| 1 tsp freshly ground black pepper | |||||
| 60 ml white wine (optional) | |||||
| 30 g butter (for toasting rice) | |||||
| 400 g basmati rice, rinsed and drained | |||||
| 720 ml low-sodium beef broth | |||||
| Freshly shredded Gruyère, for serving | |||||
| Lemon wedges, for serving | |||||
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