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Ingredients
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For the Rice
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- 1 cup long-grain white or basmati rice
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- 2 cups beef broth (or vegetable broth for a vegetarian option)
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- 1 tablespoon unsalted butter
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- 1 small bay leaf
For the Onion Base
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- 3 large yellow onions, thinly sliced
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- 2 tablespoons olive oil
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- 2 tablespoons unsalted butter
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- 1 teaspoon sugar (to enhance caramelization)
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- 1 teaspoon salt
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- 1/4 teaspoon black pepper
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- 1/4 cup dry white wine (optional, for deglazing)
Toppings (Optional)
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- 1/2 cup shredded Gruyère or mozzarella cheese
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- 2 tablespoons chopped fresh parsley
Instructions
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- Prepare the Onions
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- Heat olive oil and butter in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for about 20 minutes until golden brown.
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- Sprinkle sugar, salt, and pepper over the onions to enhance caramelization. If using, deglaze the pan with white wine, scraping up any browned bits. Cook for another 5 minutes.
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- Prepare the Onions
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- Cook the Rice
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- In a medium saucepan, melt the butter over medium heat. Add the rice and stir to coat it evenly with the butter.
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- Add the broth and bay leaf, then bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.
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- Cook the Rice
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- Combine Onions and Rice
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- Gently fold the caramelized onions into the cooked rice, ensuring the flavors are well combined.
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- Combine Onions and Rice
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- Optional Topping
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- Preheat your oven’s broiler. Transfer the rice mixture to a baking dish, sprinkle with Gruyère or mozzarella cheese, and broil for 2-3 minutes until the cheese is bubbly and golden.
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- Optional Topping
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- Serve
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- Garnish with chopped parsley and serve hot as a side dish or main course.
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- Serve
