Go Back
–+ servings
French Onion Butter Rice finished recipe

French Onion Butter Rice

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 6 cups servings
Course: Main Course
Cuisine: American
Calories: 443
Ingredients Method Nutrition

Ingredients
  

For the French Onion Butter Rice
  • 4 tablespoons unsalted butter divided
  • 1 tablespoon olive oil
  • 2 large yellow onions about 1 pound (450 g), thinly sliced
  • 2 garlic cloves minced
  • 1 teaspoon dried thyme
  • 1 1/2 cups long-grain white rice uncooked
  • 3 cups low-sodium beef broth
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground black pepper
Optional Garnishes
  • 2 tablespoons chopped fresh parsley optional
  • 1/2 cup finely shredded Gruyère cheese optional

Method
 

Method
  1. Preheat the oven to 375°F (190°C). Lightly grease a 9 x 13-inch (23 x 33 cm) baking dish with a small amount of the measured butter.
  2. Melt 2 tablespoons (28 g) of the butter with the olive oil in a 10- to 12-inch skillet over medium heat. Add the sliced onions and stir to coat them evenly.
  3. Reduce the heat to medium-low and cook the onions for 20 to 25 minutes, stirring every few minutes. They should become soft, golden brown, and considerably reduced in volume. If the pan begins to dry before the onions are browned, add 1 tablespoon of water and continue cooking.
  4. Stir the garlic and dried thyme into the caramelized onions. Cook for about 30 seconds, just until fragrant. Avoid browning the garlic.
  5. Spread the uncooked long-grain rice evenly across the prepared baking dish. Spoon the caramelized onion mixture over the rice and distribute it as evenly as possible.
  6. Pour the beef broth and Worcestershire sauce over the rice. Sprinkle with the salt and black pepper, then stir gently once to distribute the onions and seasonings.
  7. Cover the baking dish tightly with aluminum foil: A snug seal is important because trapped steam cooks the rice evenly.
  8. Bake on the center rack for 30 to 35 minutes. Avoid opening the foil during the first 30 minutes, which allows steam to escape.
  9. Carefully lift one corner of the foil, keeping hands away from the escaping steam. The rice should be tender and most of the liquid should be absorbed. If the grains are still firm or liquid remains pooled in the bottom, cover and bake for another 5 minutes.
  10. Remove the baking dish from the oven: Dot the remaining 2 tablespoons (28 g) butter over the hot rice.
  11. Cover the dish again and let the rice rest for 10 minutes. The grains will finish absorbing residual moisture while the butter melts.
  12. Remove the foil and fluff the rice with a fork, lifting from the bottom rather than stirring vigorously. The grains should be tender and separate, with caramelized onion distributed throughout.
  13. If using Gruyère, sprinkle it over the hot rice immediately after fluffing. Let it stand for 1 to 2 minutes so the cheese softens and begins to melt.
  14. Sprinkle with chopped parsley, if using, and serve warm.

Nutrition

Serving: 1gCalories: 443kcalCarbohydrates: 32gProtein: 40gFat: 21gSaturated Fat: 11gSodium: 782mgFiber: 6gSugar: 15g

Tried this recipe?

Let us know how it was!