Description
Buttery Onion Rice is the ultimate comfort food side dish featuring caramelized onions cooked low and slow in butter, blended with long-grain rice simmered in savory broth. This comforting recipe offers a rich, flavorful, and tender rice perfect for pairing with your favorite 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
Optional Ingredients
- 2 tablespoons chopped fresh parsley, for garnish
- 1 tablespoon olive oil (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, stirring well to coat all slices evenly with the butter.
- Caramelize the Onions: Cook the onions over very low heat for about 30-45 minutes, stirring occasionally and scraping the pot’s bottom to prevent sticking, until they are deeply golden brown and very soft.
- Add the Garlic: Incorporate the minced garlic into the caramelized onions and cook for an additional 1-2 minutes until fragrant.
- Add the Rice: Stir the rinsed long-grain rice into the onion and garlic mixture, coating the grains thoroughly with the buttery onion blend.
- Add Broth and Seasonings: Pour in the chicken or vegetable broth, then add salt, pepper, and the bay leaf. Stir to combine all ingredients evenly.
- Bring to a Boil: Turn heat to medium-high and bring the mixture to a rolling boil.
- Simmer the Rice: Reduce heat to low, cover the pot with a tight-fitting lid, and simmer for 18-20 minutes, or until all liquid is absorbed and the rice is tender.
- Check for Doneness: After 18 minutes, check the rice texture. If there is still liquid, continue simmering a few more minutes, checking periodically.
- Remove from Heat and Rest: When the rice is cooked through, remove the pot from heat and let it sit covered for 10 minutes to finish steaming.
- Remove Bay Leaf: Take out the bay leaf before serving.
- Fluff the Rice: Gently fluff the rice with a fork to separate the grains.
- Garnish: Sprinkle chopped fresh parsley over the rice for color and freshness, if desired.
- Serve: Serve the warm buttery onion rice as a comforting side dish alongside your favorite entrée.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Caramelizing onions slowly over low heat is key for deep flavor – do not rush this step.
- Rinsing rice removes excess starch and prevents clumping.
- Letting the rice rest covered after cooking ensures fluffy texture.
- Use a heavy-bottomed pot or Dutch oven to avoid scorching the onions.
