Description
Buttery Onion Rice is a comforting and richly flavored side dish featuring caramelized onions cooked slowly in butter, combined with fragrant garlic and long-grain rice simmered in savory broth. This recipe yields tender, fluffy rice with deep golden hues and subtle sweetness from the caramelized onions, making it the perfect accompaniment to a variety of main courses.
Ingredients
Scale
Main Ingredients
- 2 tablespoons unsalted butter
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 ½ cups long-grain rice, rinsed
- 3 cups chicken broth (or vegetable broth for a vegetarian option)
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 1 bay leaf
- 2 tablespoons chopped fresh parsley, for garnish (optional)
- 1 tablespoon olive oil (optional, for extra richness)
Instructions
- Melt the Butter: In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium-low heat. If using olive oil, add it along with the butter to enhance richness.
- Add the Onions: Add the thinly sliced onions to the melted butter, ensuring they are fully coated to start the caramelization process.
- Caramelize the Onions: Cook the onions on very low heat, stirring occasionally and scraping the bottom of the pot to prevent sticking, for 30-45 minutes until they turn deep golden brown and become very soft and sweet.
- Add the Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, avoiding any burning.
- Add the Rice: Add the rinsed long-grain rice to the pot and stir thoroughly to coat every grain with the buttery onion mixture.
- Add the Broth, Salt, Pepper, and Bay Leaf: Pour in the chicken or vegetable broth. Season with salt and black pepper, and add the bay leaf for aromatic flavor.
- Bring to a Boil: Increase heat to medium-high and bring the mixture to a rolling boil, ensuring the rice begins cooking evenly.
- Simmer: Reduce the heat to low, cover the pot tightly with a lid, and let simmer gently for 18-20 minutes until rice absorbs the liquid and is tender.
- Check for Doneness: After 18 minutes, check the rice; if liquid remains, continue to simmer a few more minutes, checking periodically to avoid overcooking.
- Remove from Heat and Let Rest: Once cooked, remove the pot from heat and let it sit covered for 10 minutes to finish steaming and fully absorb flavors.
- Remove the Bay Leaf: Carefully remove and discard the bay leaf before fluffing the rice.
- Fluff the Rice: Use a fork to gently fluff the rice, separating the grains and releasing steam.
- Garnish (Optional): Sprinkle chopped fresh parsley over the top to add color and freshness.
- Serve: Serve the Buttery Onion Rice hot as a delicious, comforting side dish alongside your favorite main courses.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Caramelizing onions slowly is key to developing deep flavor; don’t rush this step.
- Rinsing the rice removes excess starch and helps prevent stickiness.
- Make sure to keep the pot tightly covered during simmering to ensure even cooking.
- Adjust salt and pepper to taste based on your broth’s sodium levels.
- The optional olive oil enhances richness but can be omitted for a lighter dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
