French Onion Rice Pilaf

My savory and flavorful French onion rice pilaf made with caramelized onions, garlic, perfectly cooked buttery rice, and lots of cheesy goodness is sure to be a new favorite. Great as a comforting side dish, this easy-to-make pilaf delivers rich, deep flavors and pairs beautifully with roasted meats or vegetables.

Course Side Dish

Cuisine American, French

Prep Time 10

Cook Time 1 20

Total Time 1 30

Servings servings

Calories 410kcal

Author Tawnie Graham of Kroll's Korner

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

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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

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Notes

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.

Nutrition