If You Love Caramelized Onions and Rice, You're My Kind of Person
Okay, let me tell you about the first time I made this French onion butter rice. I’d just finished a long (like, really long) work week and I was basically running on fumes and whatever snacks I’d scrounged up. So, I found myself staring into my pantry – you know that thing where you open the door three times, expecting something different each time? – and I spotted a bag of rice and a couple of sad-ish onions. That was the moment. I thought, hey, why not try to make something cozy, buttery, and onion-y? Fast forward, now it's my not-so-secret weapon for chilly nights or when I want something that tastes like a hug in a bowl. Plus, I get to feel fancy saying "French onion butter rice" instead of "rice with stuff in it." Not fooling anyone, but still.
Why You'll Love This (Or At Least Why I Do)
I make this when I’m craving something super savory and homey (usually on Mondays, because Mondays just demand it). My family goes a bit wild for it, even the picky ones – they start circling the kitchen like sharks when they smell those onions caramelizing. Sometimes it’s a side for roast chicken, but let’s be honest, we’ve had it as a whole meal with a big salad and maybe a glass of wine (if I’m feeling rather posh). The best part? It’s pretty forgiving. I've burned the onions once or twice (distracted by the dog chasing a sock), but a little extra butter works like magic.
What You’ll Need (Plus My Usual Swaps)
- 1 cup long grain white rice (Basmati is great, but honestly, I’ve used jasmine or even plain old supermarket rice – it’s all good)
- 2 large yellow onions, thinly sliced (red onions work in a pinch; it’ll be sweeter, but that’s not a bad thing)
- 3 tablespoons butter (I’ll confess, I’ve used margarine once when I ran out – but real butter is chef’s kiss)
- 2 cups beef broth (Chicken broth or even veggie broth if you’re keeping it meat-free; my grandma swore beef was essential, but my tastebuds disagree)
- 1 tablespoon olive oil (just helps the onions along)
- 1 teaspoon fresh thyme (Dried works, just use half as much; or skip it if you don’t have any, I won’t tell the thyme police)
- Splash of Worcestershire sauce (optional but adds oomph; soy sauce if you don’t have it, or skip it entirely)
- Salt and pepper (Go by taste, which is basically my life motto)
- Optional: ⅓ cup grated Gruyère or Swiss cheese (I know, not traditional, but my cousin swears by it – I do it when I’m feeling reckless)
How To Make French Onion Butter Rice (Don’t Panic, It’s Easy)
- Start with the onions. Heat butter and olive oil in a medium saucepan over medium-low heat. Throw in the onions and a pinch of salt. Now, here’s the tricky bit – you want these to get golden and soft, not burnt. Stir them occasionally for about 20-ish minutes. Don’t leave them alone too long. (This is where I usually sneak a spoonful to check – for science, obviously.)
- Add the rice. Toss the rice in and stir it around so it soaks up all that buttery onion goodness. If it starts to look a little clumpy or weird – it always does at this part – just trust the process.
- Deglaze (if you feel like it). Splash in a bit of Worcestershire sauce, scrape the bottom if you got any brown bits. Sometimes I add a splash of white wine if there’s an open bottle, which is rare but glorious.
- Time for liquid. Pour in your broth (slowly, because the steam can be a bit much if you’re right up close – learned that the hard way). Drop in the thyme. Give it a good stir and bring to a gentle simmer.
- Simmer and cover. Put a lid on it, drop the heat, and let it bubble away for about 18 minutes. Don’t peek too much. I know it’s tempting, but trust me, it cooks better if you leave it alone.
- Finishing touches. Fluff with a fork, taste for salt and pepper, and if you’re feeling extra, throw on the cheese and let it melt. That’s it! If it’s a little too wet, just let it sit with the lid off for a few minutes.
Some Notes (Because I’ve Messed This Up Before)
- If you rush the onions, you’ll regret it. I did – they end up rubbery, not sweet.
- Sometimes I add a bit too much broth and the rice gets a bit mushy. Actually, I find it works better if I use a little less than 2 cups if my onions are super juicy.
- Don’t be afraid to leave out the cheese – it’s honestly a coin toss for me most nights.
- Oh, and if you’re feeling wild, a splash of balsamic vinegar at the end is amazing (just don’t tell the purists).
Variations I’ve Tried (And One I Regret)
- Mushroom version: Add a handful of sliced mushrooms with the onions. It’s earthy and really satisfying.
- Vegan-ish: Swap butter for plant-based, use veggie broth, skip the cheese. Not exactly the same, but still gets eaten.
- Cheesy overload: Once I tried using double Gruyère. It got a bit gloopy, so maybe don’t do that (or do, if you love cheese rivers – no judgement).
Equipment Stuff (Don’t Freak if You’re Missing Something)
You’ll want a medium saucepan with a lid. If you don’t have one, I’ve actually used a deep skillet and just wrapped foil on top – not elegant, but it works. A wooden spoon is handy, but honestly, I’ve used a fork before. Desperation breeds innovation, right?
How to Store (But Good Luck Having Any Left)
Put leftovers in a container with a tight lid and stick it in the fridge. Should keep for about 3 days, maybe 4 if you’re brave and your fridge is trustworthy. Reheat gently – I just add a splash of water and zap it in the microwave. Though honestly, in my house it never lasts more than a day!
Serving Ideas (Or How I Make It a Meal)
This is great with roast chicken or grilled sausages, but sometimes I just scoop a big heap into a bowl, top it with a fried egg, and call it dinner. My sister insists on a sprinkle of chives, but I like it straight up. Oh, and a chunk of crusty bread – can’t go wrong there.
Lessons Learned (AKA My Pro Tips)
- I once tried rushing the onion step and boy, was that a mistake – patience really pays off here.
- Don’t skip the butter unless you have to. The flavor’s just not the same (I’ve tried it, it’s fine, but not transcendent).
- If you’re doubling the recipe, don’t double the salt right away. Add it at the end. Learned that the salty way.
FAQ (Real Questions, Real Answers)
- Can I use brown rice? You can, but it’ll need more broth and about 15 extra minutes. I did it once when I was feeling healthy, but the texture’s different. Not bad, just different.
- What if I don’t have beef broth? Use chicken or veggie, or even water with a dash of soy sauce. I’ve even used mushroom stock from this Bon Appétit recipe – not traditional, but delicious.
- Can I freeze it? Technically yes, but it does get a little mushy when reheated. Worth it though if you’re meal prepping.
- Is this like French onion soup? Sort of! It’s got all the flavors but less soupy. If you want a real soup, try this Serious Eats classic.
- Do I have to use onions? Well, it wouldn’t be French onion butter rice, but you do you! Leeks work, or even shallots if you’re feeling fancy.
One last thing – if your onions get a bit too dark, just call it “deeply caramelized” and nobody will question you. That’s my motto anyway. If you make this, let me know how it goes, or if you manage to actually have leftovers for once. Cheers!
Ingredients
- 1 cup long grain white rice
- 2 large yellow onions, thinly sliced
- 4 tablespoons unsalted butter
- 2 cups beef broth
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded Gruyère cheese (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
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1In a large skillet over medium heat, melt 2 tablespoons of butter with the olive oil. Add the sliced onions and cook, stirring occasionally, until deeply caramelized and golden brown, about 20-25 minutes.
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2Add the remaining 2 tablespoons of butter to the skillet. Stir in the rice and cook for 2-3 minutes until the rice is lightly toasted.
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3Pour in the beef broth, add dried thyme, salt, and black pepper. Stir well to combine.
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4Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
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5Remove from heat and let stand, covered, for 5 minutes. Fluff the rice with a fork. If desired, sprinkle shredded Gruyère cheese over the top and let it melt before serving.
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6Garnish with chopped fresh parsley and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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