French Onion Butter Rice (Printable version)
Rich rice with caramelized onions, butter, and herbs—a comforting French-inspired side ready in 50 minutes.
# What you need:
→ Rice & Broth
01 - 1 cup long-grain white rice, preferably 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 for serving
# How to make it:
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.
03 - Add rice to the pan and toast for 2 minutes, stirring constantly until grains are well coated and slightly translucent.
04 - Pour in vegetable broth and add bay leaf, remaining butter, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 18 minutes until rice is tender and liquid is absorbed.
05 - Remove from heat. Discard bay leaf, fluff rice with a fork, and let stand covered for 5 minutes. Stir in fresh parsley and top with Gruyère cheese if desired. Serve warm.
# Expert tips:
01 -
- The slow caramelized onions create an depth of flavor that feels luxurious but requires surprisingly little effort
- Everything cooks in one pot so you get maximum flavor with minimal cleanup
02 -
- Don't rush the onion caramelization step, that's where all the depth develops
- Letting the rice rest covered before fluffing prevents it from becoming gummy
03 -
- Stir the onions occasionally but not constantly, letting them develop those dark brown bits that add complexity
- If the rice seems too dry before the liquid is fully absorbed, add hot broth a tablespoon at a time