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French Onion Butter Rice

This French Onion Butter Rice is a buttery, savory dish that's perfect for weeknights or special occasions, bringing comfort with deep onion flavors.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 5 servings
Course: Main Dish, Side
Cuisine: Comfort Food, French
Calories: 325
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups long-grain white rice Or substitute with brown rice.
  • 4 tablespoons unsalted butter Divided.
  • 2 large yellow onions Thinly sliced.
  • 3 cloves garlic Minced.
  • 1 teaspoon kosher salt Plus more to taste.
  • 1/2 teaspoon black pepper
  • 1 tablespoon Worcestershire sauce Optional, but recommended.
  • 3 1/2 cups low-sodium beef or vegetable broth Use beef for a deeper flavor.
  • 1/4 cup grated Parmesan or Gruyère Plus extra for serving.
  • 1 tablespoon olive oil
  • 1 teaspoon fresh thyme leaves Or 1/2 teaspoon dried thyme.
  • 1 tablespoon chopped parsley or chives For garnish.

Method
 

Preparation
  1. Rinse the rice under cold water until the water runs mostly clear. Thinly slice the onions and mince the garlic.
Cooking Onions
  1. In a wide skillet or medium saucepan, heat 2 tablespoons butter plus 1 tablespoon olive oil over medium heat. Add the sliced onions and a pinch of salt. Stir to coat and let them cook, stirring every few minutes, until they’re a deep golden brown and sweet — about 20–25 minutes.
Add Garlic & Seasonings
  1. Stir in minced garlic, thyme, Worcestershire sauce, and black pepper. Cook for 1 minute until fragrant.
Toast Rice
  1. Push the onions to the side and add the remaining 2 tablespoons butter. Add the rinsed rice and stir to coat. Toast the rice for 1–2 minutes.
Simmer
  1. Pour in the broth, bring it to a gentle boil, then reduce heat to low, cover, and simmer for 15–18 minutes (for white rice) until liquid is absorbed and rice is tender.
Finish & Serve
  1. Remove from heat and let sit covered for 5 minutes. Stir in the grated Parmesan or Gruyère, fluff with a fork, and taste for seasoning. Garnish with parsley or chives and serve warm.

Notes

Don’t rush the onions. Use warm broth if you can. If you like a crisp top, broil it with extra cheese. Store leftovers in an airtight container for up to 4 days.