French Onion Rice

5 from 1 rating

French onion rice is like the side dish version of the soup, with sweet, jammy caramelized onions, a fabulous white wine infused beef broth, and fluffy rice finished with a generous sprinkle of gruyere cheese. It’s a dream!

Prep Time10

Cook Time45

Total Time55

Course: Side Dish

Cuisine: Fusion

Keyword: caramelized onion rice, onion rice

Servings:

Author: Sarah Cook

Equipment

Ingredients

3 tbsp butter {salted or unsalted - chef's choice}
4 cups white, red, or yellow onions {thinly sliced} {~2 large or 4 medium onions}
1 tbsp olive oil
1/4 tsp kosher salt
2 cloves garlic {finely minced}
2 tbsp dry white wine
2 cups beef broth
1 1/4 cup long-grain white rice {I used Jasmine}
1 cup gruyere cheese {grated}
2 sprigs fresh thyme {optional}

Instructions

In a large frying pan or Dutch oven, melt butter over medium-low heat.
3 tbsp butter
Add the onions, olive oil, and kosher salt. Stir occasionally until browned (25-30 minutes). Some of the onions might stick a bit, but keep gently stirring to dislodge them.
4 cups white, red, or yellow onions, 1/4 tsp kosher salt, 1 tbsp olive oil
Add the garlic and white wine and cook for ~3 more minutes.
2 cloves garlic, 2 tbsp dry white wine
Using a slotted spoon, remove all but 1/3 cup of caramelized onions from the pot and place them in a bowl. Set aside.
Add the rice to the butter mixture left in the pot and stir for a few minutes to toast it.
1 1/4 cup long-grain white rice
Add the beef broth to the rice, increase the temp to medium-high, and bring it to a boil for 1 minute, stirring the whole time.
2 cups beef broth
Reduce the burner temperature to low and allow the rice to cook covered for 17 minutes. Quickly lift the lid and check at minute 10.
After 17 minutes are up, check to see if the liquid has been absorbed, and cook for another 2-5 minutes if needed.
Remove the pot from the stove and let it sit covered for 3 minutes.
Fluff the rice with a fork and stir in the rest of the caramelized onions.
{Optional} Top with gruyere and fresh thyme leaves.
1 cup gruyere cheese, 2 sprigs fresh thyme

Notes

If using a frying pan, make sure it is deep enough to accommodate the rice, and has a lid.

Nutrition