French Onion Butter Rice (Print View)

Savory rice with caramelized onions, butter, and thyme creates a rich French-inspired side perfect for any meal.

# What You'll Need:

→ Rice & Broth

01 - 1 cup long-grain white rice (Basmati or Jasmine)
02 - 2 cups low-sodium vegetable broth

→ Onions & Aromatics

03 - 2 large yellow onions, thinly sliced
04 - 3 tablespoons unsalted butter
05 - 1 tablespoon olive oil
06 - 2 garlic cloves, minced
07 - 1/2 teaspoon dried thyme
08 - 1 bay leaf

→ Seasoning & Garnish

09 - 1/2 teaspoon salt, plus additional to taste
10 - 1/4 teaspoon freshly ground black pepper
11 - 2 tablespoons fresh parsley, chopped
12 - 1/4 cup grated Gruyère cheese (optional)

# Step-by-Step Directions:

01 - Heat olive oil and 2 tablespoons butter in a large skillet or Dutch oven over medium heat. Add sliced onions with a pinch of salt. Cook, stirring frequently, for 18-20 minutes until deeply golden and caramelized.
02 - Stir in minced garlic and dried thyme. Cook for 1 minute until fragrant, being careful not to burn the garlic.
03 - Add the rice to the pan and toast for 2 minutes, stirring constantly until grains are well coated with butter and slightly translucent at the edges.
04 - Pour in vegetable broth and add the bay leaf, remaining 1 tablespoon butter, salt, and pepper. Stir to combine and bring to a boil. Reduce heat to low, cover tightly, and simmer for 18 minutes until rice is tender and liquid is absorbed.
05 - Remove from heat and discard bay leaf. Fluff rice with a fork, cover, and let stand for 5 minutes. Stir in fresh parsley and top with grated Gruyère cheese if desired. Serve warm.

# Expert Suggestions:

01 -
  • It tastes like someone spent hours on it but honestly most of the cooking is unattended
  • The depth of flavor from properly caramelized onions is something you cannot fake
  • Works as a humble side dish or stands proudly on its own
02 -
  • Caramelizing onions properly takes longer than you think but trying to rush it over high heat just burns them and makes the dish bitter
  • Letting the rice rest off the heat for those 5 minutes is the difference between gummy and perfectly fluffy grains
03 -
  • Slice your onions as thinly and evenly as possible so they all caramelize at the same rate
  • Use a wide pan rather than a tall one so the onions have more surface area to brown properly

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