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French Onion Butter Rice

A buttery and indulgent rice dish with caramelized onions, perfect for busy weeknights and pairs beautifully with roasted meats.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Comfort Food, Side Dish
Cuisine: French
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup long-grain white rice (or basmati)
  • 3 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 2 large yellow onions, thinly sliced
  • 1 teaspoon sugar (optional, helps with caramelization)
  • 2 cloves garlic, minced
  • 2 cups low-sodium chicken or vegetable broth
  • 1/2 teaspoon kosher salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • 2 tablespoons grated Parmesan (optional, for a savory finish)
  • 2 tablespoons chopped fresh parsley, for garnish

Method
 

Preparation
  1. Slice the onions thinly for even caramelization.
Caramelizing the Onions
  1. Heat 2 tablespoons butter and the olive oil in a wide skillet over medium-low heat. Add the onions and a pinch of salt.
  2. Cook slowly, stirring every few minutes. After about 10 minutes, add the sugar if using. Continue cooking for 15–25 minutes until the onions are deep golden-brown and sweet.
Toasting the Rice
  1. Push the onions to the side of the pan and add the remaining tablespoon of butter and the rice. Stir and toast the rice for 1–2 minutes until glossy.
Combining Flavors
  1. Stir in the garlic and thyme. Cook for 30 seconds until fragrant.
  2. Add the caramelized onions back in, pour in the broth, add the bay leaf, and season with salt and pepper.
Simmering
  1. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15–18 minutes, or until the rice has absorbed the liquid and is tender.
Finishing and Serving
  1. Remove from heat and discard the bay leaf. Stir in the Parmesan and a couple of cubes of butter to give the rice a silky finish.
  2. Fluff with a fork and sprinkle with parsley before serving.

Notes

Use a wide skillet for caramelizing onions for even browning. Leftovers can be refrigerated for up to 3–4 days or frozen in portions for up to 2 months. Reheat gently to avoid drying out.