A pot of French Onion Rice Pilaf.

French Onion Rice Pilaf

This French onion soup rice pilaf combines the rich, savory flavors of classic French onion soup with the heartiness of a rice pilaf. It features caramelized onions mixed into a seasoned beef broth infused with thyme. U.S.-grown rice absorbs this flavorful broth, and it’s topped with melted Gruyère and mozzarella cheese, evoking the cheesy crust of traditional French onion soup.

This recipe stars U.S.-grown basmati rice and comes to us from our friend Tawnie of @krolls_korner in partnership with USA Rice.

  • Servings
    6
  • Serving Size
    1 bowl
  • Prep Time
    10 min
  • Cook Time
    1 hr 20 min

Ingredients

Caramelized onions 

  • 2 yellow onions, thinly sliced ~⅛ inch thick. 
  • 4 tbsp. Butter
  • pinch of salt

Rice

  • 8 tbsp. unsalted  Butter, divided
  • 4 cloves garlic, pressed thru a garlic press
  • 2 cups basmati rice
  • 4 cups Beef broth
  • 1 tbsp. Fresh Thyme, plus more for garnish
  • salt and pepper to taste 
  • 1 cup Gruyere, shredded
  • 1 cup mozzarella, shredded

Directions

Caramelize the onion

  • 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.
  • Stir until the onions have softened, about 5 minutes. Then turn the heat down to medium/medium-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. 

Make 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. 
  • 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.
  • 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.