- 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 c. white wine (optional)
- 2 c. basmati rice, rinsed and drained
- 3 c. low-sodium beef broth
- Freshly shredded Gruyère, for serving
- Lemon wedges, for serving
- In 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.
- To 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.
- Add 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.
- Stir in broth, bring to a boil, then reduce heat to low and cover. Simmer until rice is tender, about 18 minutes.
- Remove from heat, and let covered pot stand for 5 minutes before removing the lid. Fluff rice gently with a fork.
- Top with remaining caramelized onions, Gruyère, more thyme, and a squeeze of lemon, if desired, before serving.
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Richvale, CA 95974