Best French Onion Butter Rice
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.
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.