French Onion Rice Pilaf
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My French onion soup rice pilaf combines the rich, savory flavors of classic French onion soup with the heartiness of a rice pilaf. The dish features caramelized onions, cooked slowly until golden and sweet, then mixed into a seasoned beef broth infused with thyme. The U.S. -grown rice absorbs this flavorful broth, becoming tender and fragrant. A topping of melted Gruyère and mozzarella cheese adds a creamy finish, evoking the cheesy crust of traditional French onion soup.
This rice pilaf is unlike any you’ve had before. It’s a flavorful side dish with a deep, umami-rich taste. You’ll be obsessed!
This post has been sponsored by USA Rice. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!
September is National Rice Month, a special month celebrating the U.S. rice industry, including farmers, producers, and manufacturers. This year marks the 34th Anniversary of National Rice Month! And this mouthwatering pilaf features plenty of U.S.-grown basmati white rice to celebrate!
Why this recipe works
- Perfect texture: The U.S.-grown basmati rice is cooked to a fluffy, tender perfection, while the onions add a slightly sweet, melt-in-your-mouth texture.
- Versatile side dish: it pairs beautifully with various main dishes, from roasted chicken to grilled steak, or even as a base for a vegetarian meal.
- Comforting: The flavors of French onion soup, like the onions and broth, are transformed into a hearty rice dish that feels both comforting and gourmet.
Rice nutrition:
- Rice has approximately 100 calories per half-cup cooked serving
- U.S.-grown rice is sodium-, cholesterol-, trans fat, and GMO-free and has only a trace of fat and no cholesterol-raising trans fats or saturated fat.
- Rice is gluten-free (yes, even brown rice) and the least allergenic of all grains.
- It is made of complex carbohydrates that are more slowly digested and provide energy for the body’s physical activity.
Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
- U.S.-grown rice: I love this recipe with either Basmati or Jasmine rice. U.S.-grown rice is nutrient-rich and contributes more than 15 vitamins and minerals, including folic acid and other B vitamins, iron, and zinc. Plus, rice is gluten-free and the least allergenic of all grains!
- Caramelized Onions: Use yellow or sweet onions for the best caramelization. Slowly cooking them until they turn golden brown brings out their natural sweetness, which is key to achieving that signature French onion flavor. Don’t rush the caramelization process. Low and slow is the key to rich, sweet onions, this can take upwards of 45 minutes.
- Butter: Using butter for sautéing adds richness and depth to the onions, enhancing the overall flavor of the dish. I am also adding into the rice when making the pilaf.
- Broth: I like using bee broth, I find it adds a deep, rich flavor reminiscent of French onion soup. If you prefer a lighter taste, chicken broth works too.
- Herbs: Fresh or dried thyme adds an aromatic herbal note that complements the savory onions. You can also add a bay leaf to add depth of flavor while the rice simmers.
- Gruyère: I add it on top of the rice to mimic the classic French onion soup flavor. It adds a nutty, savory finish. I also like to add mozzarella or parmesan.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Caramelize the onions
This process takes a while, so plan accordingly. Should take ~30-45 minutes to get that deep golden caramelized onion.
Make the rice
Cook the rice pilaf in garlic, butter, beef broth, and thyme, and then stir in the caramelized onions.
Add cheese & broil
Add cheese on top, pop under the broiled for a few minutes, then enjoy!
Success Tips
- Low and Slow: The key to the rich flavor in French onion rice pilaf is properly caramelized onions. Cook them over low to medium heat, stirring frequently, until they turn a deep golden brown. Rushing this step will result in underdeveloped flavors.
- Trapping Steam: Once you add the broth and bring it to a simmer, cover the pot and reduce the heat to low. Don’t lift the lid while the rice is cooking; this ensures even cooking and prevents the steam from escaping.
- Broil it: For a cheesy crust, top the pilaf with cheese(s) of choice and briefly broil it in the oven until golden and bubbly.
Storage
French onion rice pilaf can last for about 3 to 5 days when properly stored in an airtight container in the refrigerator. Allow to cool completely before storing.
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French Onion Rice Pilaf
Ingredients
For the onions
- 2 yellow onions, thinly sliced
- 4 Tbsp. unsalted butter
- pinch of salt
For the rice
- 8 Tbsp. unsalted butter, divided
- 4 cloves garlic, pressed through a garlic press
- 2 cups U.S.-grown basmati rice
- 4 cups beef broth
- 1 Tbsp. fresh thyme, plus more for garnish
- salt and pepper, to taste
- 1 cup Gruyère, shredded
- 1 cup mozzarella cheese, shredded
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
For the onions
- Melt the butter in a large stainless steel saucepan over medium-high heat. Add 1-2 large handfuls of the onions at a time. Stir for a few minutes, and then add more onions in, a few handfuls at a time, repeating this process until they are all added in. Season with a small pinch of salt.4 Tbsp. unsalted butter, pinch of salt, 2 yellow onions, thinly sliced
- Stir until the onions have softened, about 5 minutes. Then turn the heat down to medium/ledium-low and cook until the onions have a deep golden brown color, about 45 minute – 60 minutes. Stir the onions every 3 minutes or so to prevent them from sticking or burning. You can add a splash of water to deglaze the pan if brown residue on the bottom of the pan begins to form, and continue to deglaze as necessary.
For the rice
- Melt 4 Tbsp. butter in a saute pan over medium heat. Once melted, add the garlic and stir for 30 seconds or until fragrant. Add the rice and stir for about 1 minute.4 cloves garlic, pressed through a garlic press, 2 cups U.S.-grown basmati rice
- Add in the beef broth, thyme, salt, and pepper. Bring to a boil, then turn down to a simmer. Cover and cook for 15-20 minutes or until the liquid is absorbed and the rice is cooked.4 cups beef broth, 1 Tbsp. fresh thyme, plus more for garnish, salt and pepper, to taste
- Stir in the caramelized onions. Cut the remaining butter into cubes. Dot the top of the rice with pieces of the butter.
- Top with both cheeses all over the top. Pop under the broiler until golden, hot, and bubbly. Garnish with more fresh thyme, and enjoy!1 cup Gruyère, shredded, 1 cup mozzarella cheese, shredded
Video
Notes
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
