Description
Buttery Onion Rice is a warm and comforting side dish featuring caramelized onions, fragrant garlic, and tender long-grain rice cooked to perfection in savory chicken or vegetable broth. This recipe yields a rich, flavorful rice that’s perfect to accompany a variety of main dishes, enhanced with a sprinkle of fresh parsley for a touch of brightness.
Ingredients
Scale
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil (optional, for extra richness)
- 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)
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 combine their flavors and prevent butter from burning.
- Add the Onions: Add the thinly sliced onions to the melted butter (and oil if used), stirring to coat them evenly in the fat.
- Caramelize the Onions: Cook the onions over very low heat, stirring occasionally and scraping the pot’s bottom to avoid sticking, for about 30-45 minutes until they become deeply golden brown, soft, and sweetly caramelized, which forms the flavor base.
- Add the Garlic: Stir in the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
- Add the Rice: Add the rinsed long-grain rice to the pot and stir well to fully coat each grain with the buttery onion mixture.
- Add the Broth, Salt, Pepper, and Bay Leaf: Pour in the chicken or vegetable broth, then season with salt, black pepper, and add the bay leaf. Stir everything gently to combine.
- Bring to a Boil: Increase the heat to medium-high and bring the mixture to a rolling boil.
- Simmer: Reduce the heat to low, cover the pot tightly with a lid, and let it simmer gently for 18-20 minutes, until the rice is tender and all the liquid is absorbed.
- Check for Doneness: After 18 minutes, check the rice for doneness and moisture. If liquid remains, continue simmering for a few more minutes, checking frequently.
- Remove from Heat and Let Rest: Once the rice is cooked and liquid is absorbed, remove the pot from the heat and keep it covered to rest for 10 minutes. This allows steam to finish cooking the rice and improves texture.
- Remove the Bay Leaf: Take out the bay leaf carefully and discard it.
- Fluff the Rice: Use a fork to gently fluff the rice and separate the grains for a light texture.
- Garnish (Optional): Sprinkle chopped fresh parsley over the rice for a fresh, colorful finish.
- Serve: Serve the buttery onion rice hot as a comforting side dish alongside your favorite mains.
Notes
- Caramelizing the onions slowly is key to developing deep flavor; don’t rush this step or turn up the heat.
- Rinsing the rice removes excess starch and helps prevent it from becoming sticky.
- You can substitute vegetable broth to make this recipe vegetarian friendly.
- Adding olive oil along with butter helps prevent burning and adds richness but is optional.
- Letting the rice rest after cooking improves texture and makes it fluffier.
- Adjust salt and pepper to taste based on your broth’s sodium level.
- This side pairs wonderfully with roasted meats, grilled chicken, or sautéed vegetables.
