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French Onion Butter Rice featured image shows a close-up of the creamy, flavorful dish with visible caramelized onions and melted butter.

ULTIMATE FRENCH ONION BUTTER RICE

This French Onion Butter Rice recipe delivers the comforting, savory flavors of French onion soup in a delightful rice dish. Fluffy rice is infused with sweet caramelized onions and rich browned butter, creating an easy yet utterly delicious side that's sure to become a family favorite.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 4
Course: Side Dish
Cuisine: French
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • Long-grain rice: 1 cup such as Basmati or Jasmine
  • Yellow onions: 2 large, thinly sliced
  • Butter: 4 tablespoons divided
  • Olive oil: 1 tablespoon
  • Beef broth: 2 cups
  • Dry sherry or white wine: 1/4 cup optional
  • Fresh thyme: 2 sprigs
  • Bay leaf: 1
  • Garlic: 2 cloves, minced
  • Worcestershire sauce: 1 teaspoon
  • Salt: To taste
  • Black pepper: To taste
  • Fresh parsley: For garnish optional

Equipment

  • Large skillet or Dutch oven
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Spatula or wooden spoon
  • Fork

Method
 

  1. Caramelize the Onions: In a large skillet or Dutch oven, melt 2 tablespoons of butter with the olive oil over medium heat.
  2. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 30-45 minutes, or until the onions are deeply golden brown and caramelized. Stir in the minced garlic during the last minute of cooking.
  3. Toast the Rice: Add the rice to the skillet with the caramelized onions and cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted.
  4. Add the Liquids and Seasonings: Pour in the beef broth and sherry (if using). Add the thyme sprigs, bay leaf, Worcestershire sauce, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
  5. Finish with Butter: Remove from heat and stir in the remaining 2 tablespoons of butter. Fluff with a fork.
  6. Remove the thyme sprigs and bay leaf before serving.
  7. Serve: Garnish with fresh parsley, if desired. Serve hot and enjoy!

Notes

Don't skimp on caramelizing the onions; it's crucial for flavor. Use good-quality beef broth for the best results. Taste and adjust seasoning after cooking. Avoid overcooking the rice; add more broth if needed. Caramelize the onions ahead of time and store them in the refrigerator for up to 3 days. Variations: Stir in shredded Gruyere or Parmesan cheese, add sliced mushrooms, bacon, rosemary, oregano, or a pinch of red pepper flakes. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or skillet with a bit of broth or water.