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Delicious French Onion Butter Rice is shown as a tempting featured image.

ULTIMATE FRENCH ONION BUTTER RICE

This recipe transforms the classic flavors of French onion soup into a comforting rice dish. Slowly caramelized onions are simmered in rich beef broth, then infused into long-grain rice, creating a savory and satisfying meal. A final touch of butter and Gruyere cheese elevates the dish to a new level of deliciousness.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: French-inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons unsalted butter
  • 2 large yellow onions, thinly sliced
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups low-sodium beef broth
  • 1 cup long-grain rice, rinsed
  • 2 tablespoons unsalted butter, cold and cubed
  • 1/2 cup shredded Gruyere cheese optional
  • 2 tablespoons chopped fresh chives or parsley, for garnish

Equipment

  • Large, heavy-bottomed pot or Dutch oven
  • Measuring spoons
  • Measuring cups
  • wooden spoon or spatula
  • fork
  • cutting board
  • knife

Method
 

  1. Caramelize the Onions: In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the sliced onions, sugar, salt, and pepper. Cook, stirring frequently, for 25-30 minutes, or until the onions are deeply caramelized and golden brown. Reduce heat as needed to prevent burning.
  2. Infuse the Broth: Pour the beef broth into the pot with the caramelized onions. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
  3. Cook the Rice: Add the rinsed rice to the simmering broth. Stir well to combine. Bring the mixture back to a simmer, then reduce the heat to low, cover the pot tightly, and cook for 18-20 minutes, or until the rice is tender and the liquid is absorbed. Do not lift the lid during this time.
  4. Fluff and Finish: Remove the pot from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork.
  5. Enrich with Butter: Gently stir in the cold, cubed butter until it is melted and evenly distributed throughout the rice.
  6. Add Cheese (Optional): If using, stir in the shredded Gruyere cheese until it is melted and gooey.
  7. Garnish and Serve: Garnish with chopped fresh chives or parsley. Serve immediately.

Notes

For best results, use a high-quality, low-sodium beef broth. Do not lift the lid while the rice is cooking to ensure proper steaming. Gruyere cheese can be substituted with Parmesan or Swiss cheese. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.