1/2 cup white onions, diced, 2 garlic cloves, minced, 1 stick salted butter, 1/4 pound lean ground beef, 1 1/2 cup basmati rice, 2 (10 3/4 oz.) beef consomme, 1/4 cup English steamable sweet peas.

Preheat the oven to 350 degrees.  Get out a large heavy skillet, add the onions and butter.  Saute the onions, add the garlic.  Add the rice and continue to saute until the rice is browned. While the rice is browning get out a casserole dish, lightly grease the casserole dish.  Pour the rice into the casserole dish.  Wash the skillet.  Add the ground beef to the skillet, brown the meat. Add 1/2 envelope of onion soup mix, along with salt, black pepper, and granulated garlic to taste.   Drain off the grease off the meat, add the meat and the 2-cans of consomme to the casserole dish, mix well.  Cover the dish and bake for 45-60 minutes.  Remove from the oven, allow to cool for about 5-7 minutes. Steam and drain peas add to rice fluff with a fork.

Serve the rice with grilled ribeye steaks, garlic knots and a glass of aged Cabernet.