BEST FRENCH ONION BUTTER RICE

Tired of boring, bland rice? Imagine fluffy, perfectly cooked rice infused with the sweet, savory depth of caramelized onions and rich, creamy butter, all melding together into a symphony of flavor. This French Onion Butter Rice recipe is about to become your new go-to side dish – prepare to be amazed at how easy it is to create a restaurant-worthy experience right in your own kitchen!

Ingredients

For the Caramelized Onions:

• 2 large yellow onions, thinly sliced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Rice:

• 1 cup long-grain rice (such as basmati or jasmine)
• 2 cups chicken broth (or vegetable broth for vegetarian option)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1/4 cup dry white wine (optional)
• 1 teaspoon dried thyme
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley, for garnish

Let’s Talk About the Onions: The Key to Success

Okay, let’s be real: the caramelized onions are the heart and soul of this French Onion Butter Rice. Don’t even *think* about rushing this step! Trust me, those patiently coaxed, golden-brown strands are what transform ordinary rice into something truly extraordinary. Here’s the lowdown on how to nail them:

• Patience is a Virtue: Caramelizing onions is a slow and steady process. It can take anywhere from 30-45 minutes to get that perfect color and sweetness. Don’t crank up the heat to speed things up – you’ll just end up with burnt, bitter onions. Low and slow is the name of the game.
• Don’t Crowd the Pan: Overcrowding the pan will steam the onions instead of caramelizing them. If you have a lot of onions, work in batches.
• A Little Sugar Helps: A pinch of sugar helps to draw out the natural sweetness of the onions and encourages caramelization.
• Deglaze if Needed: If the onions start to stick to the bottom of the pan, add a tablespoon or two of water or broth to deglaze. Scrape up any browned bits – that’s where the flavor is!

Step-by-Step Instructions

Caramelizing the Onions:

1. Prepare the Onions: Peel and thinly slice the onions. Even slices will cook more evenly.
2. Sauté the Onions: In a large skillet, melt the butter and olive oil over medium-low heat. Add the sliced onions, sugar, salt, and pepper.
3. Caramelize the Onions: Cook the onions, stirring occasionally, for 30-45 minutes, or until they are a deep golden brown color and very soft. Reduce the heat if they start to burn.
4. Set Aside: Once caramelized, remove the onions from the skillet and set aside.

Cooking the Rice:

1. Sauté Garlic: In the same skillet, melt the butter and olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic!
2. Toast the Rice: Add the rice to the skillet and toast for 1-2 minutes, stirring constantly. This will give the rice a nutty flavor.
3. Deglaze (Optional): If using white wine, pour it into the skillet and scrape up any browned bits from the bottom. Let the wine reduce for about 1 minute.
4. Add Broth and Seasonings: Pour in the chicken broth (or vegetable broth), thyme, salt, and pepper. Bring to a boil.
5. Simmer: Reduce the heat to low, cover the skillet, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed. Do not lift the lid during this time!
6. Fluff and Combine: Remove the skillet from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork.
7. Combine with Onions: Gently stir in the caramelized onions into the rice.
8. Garnish and Serve: Garnish with chopped fresh parsley and serve immediately.

Pro Tips for Perfect Rice Every Time

Want to ensure your French Onion Butter Rice is a total knockout? These tips will help you achieve rice perfection:

• Rinse the Rice: Rinsing the rice before cooking removes excess starch, which helps prevent it from becoming sticky.
• Use the Right Broth: Chicken broth adds richness and depth of flavor, but vegetable broth works just as well for a vegetarian option.
• Don’t Overcook: Overcooked rice is mushy rice. Keep a close eye on it towards the end of the cooking time and remove it from the heat as soon as the liquid is absorbed.
• Resting is Key: Letting the rice rest, covered, for 5 minutes after cooking allows the steam to redistribute, resulting in fluffier rice.
• Adjust Seasonings: Taste the rice before serving and adjust the salt and pepper as needed.

Variations to Make It Your Own

The beauty of this French Onion Butter Rice recipe is that it’s incredibly versatile. Feel free to experiment and make it your own!

• Cheese, Please!: Stir in a handful of grated Gruyere or Parmesan cheese at the end for extra richness and flavor.
• Herb It Up: Experiment with different herbs, such as rosemary, sage, or chives.
• Add Mushrooms: Sauté sliced mushrooms with the onions for an earthy twist.
• Spicy Kick: Add a pinch of red pepper flakes for a touch of heat.
• Make It Creamy: Stir in a tablespoon of heavy cream or crème fraîche at the end for an extra decadent dish.

Serving Suggestions: What to Pair with French Onion Butter Rice

This French Onion Butter Rice is the perfect side dish for so many meals. Here are a few of my favorite pairings:

• Grilled Chicken or Steak: The savory rice complements grilled meats beautifully.
• Roasted Vegetables: Serve it alongside roasted asparagus, broccoli, or carrots.
• Pork Tenderloin: French Onion Butter Rice is a delicious accompaniment to pork tenderloin.
• Fish: This rice also pairs well with baked or pan-seared fish, such as salmon or cod.

Speaking of side dishes, if you love potatoes, you should definitely try my Cheesy Potato Gratin Casserole! And if you’re a fan of French onion flavor, you absolutely have to check out my French Onion Beef Casserole – it’s pure comfort food heaven. Craving some bread to go with your rice? My Garlic Butter Bread Rolls would be the perfect addition to your meal. For a quick and delicious appetizer, try my Garlic Butter Beef Bites! And if you’re in the mood for chicken, my Garlic Parmesan Chicken is always a winner.

Storing and Reheating Leftovers

If you have any leftover French Onion Butter Rice (which is unlikely!), store it in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through, or sauté in a skillet with a little butter or oil. You may need to add a splash of broth or water to prevent it from drying out.

Final Thoughts: Enjoy the Flavor Symphony!

There you have it! French Onion Butter Rice – a simple yet incredibly flavorful side dish that’s sure to impress. With a little patience and attention to detail, you can easily create a restaurant-quality experience in your own home. So go ahead, get cooking and enjoy the delicious symphony of flavors in every bite!

Best French Onion Butter Rice

Amelia Chen-Morrison

Elevate your rice game with this French Onion Butter Rice recipe. Infused with caramelized onions and rich butter, this dish offers a symphony of sweet and savory flavors, transforming ordinary rice into a restaurant-worthy side.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Side Dish

Cuisine French

Servings 4

Calories 350 kcal

Equipment

• Large skillet
• Cutting board
• Knife
• Measuring cups
• Measuring spoons
• Wooden spoon or spatula
• Pot with lid

Ingredients

  

• 2 large yellow onions, thinly sliced
• 4 tablespoons butter
• 2 tablespoons olive oil
• 1 teaspoon sugar
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 1 cup long-grain rice such as basmati or jasmine
• 2 cups chicken broth or vegetable broth
• 1 clove garlic, minced
• ¼ cup dry white wine optional
• 1 teaspoon dried thyme
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

 

• Peel and thinly slice the onions. Even slices will cook more evenly.
• In a large skillet, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium-low heat. Add the sliced onions, sugar, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
• Cook the onions, stirring occasionally, for 30-45 minutes, or until they are a deep golden brown color and very soft. Reduce the heat if they start to burn. Set aside.
• In the same skillet, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.
• Add the rice to the skillet and toast for 1-2 minutes, stirring constantly.
• If using white wine, pour it into the skillet and scrape up any browned bits from the bottom. Let the wine reduce for about 1 minute.
• Pour in the chicken broth (or vegetable broth), thyme, and the remaining 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Bring to a boil.
• Reduce the heat to low, cover the skillet, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed. Do not lift the lid during this time!
• Remove the skillet from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork.
• Gently stir in the caramelized onions into the rice.
• Garnish with chopped fresh parsley and serve immediately.

Notes

For best results, rinse the rice before cooking to remove excess starch. Chicken broth adds richness, but vegetable broth is a great vegetarian option. Don’t overcook the rice; remove it from heat as soon as the liquid is absorbed. Try adding Gruyere or Parmesan cheese, rosemary, sage, sauteed mushrooms, red pepper flakes, or heavy cream for variations. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or skillet with a little broth or water to prevent drying.