Description
French Onion Butter Rice is a savory, comforting side dish that combines the rich flavors of caramelized onions with hearty long-grain white rice. Slow-cooked in a mixture of beef consommé, French onion soup, and herbs, this baked rice dish offers a delightful depth of flavor perfect to accompany any main course.
Ingredients
Scale
For the Onion Butter Base
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large onion, thinly sliced
- 1 teaspoon sugar
For the Rice
- 1 1/2 cups long-grain white rice
- 1 (10.5 oz) can beef consommé
- 1 (10.5 oz) can French onion soup
- 1 1/2 cups water
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
Instructions
- Caramelize the Onions: In a large skillet, heat the olive oil and butter over medium heat. Add the thinly sliced onions and sugar, stirring frequently to prevent burning. Cook for about 25 to 30 minutes until the onions become very soft, deeply golden, and caramelized, releasing their natural sweetness.
- Prepare the Rice Mixture: Grease a 9×13-inch baking dish lightly. In the dish, combine the uncooked long-grain white rice, beef consommé, French onion soup, water, dried thyme, salt, and pepper. Stir thoroughly to ensure all ingredients are evenly mixed.
- Layer and Bake: Evenly spread the caramelized onions over the top of the rice mixture in the baking dish. Cover tightly with aluminum foil to retain moisture and place in a preheated oven at 425°F (220°C). Bake covered for 30 minutes.
- Continue Baking Uncovered: After 30 minutes, carefully remove the foil, give the rice a gentle stir to redistribute and expose it to the heat. Bake uncovered for an additional 30 minutes until the rice is tender and has absorbed the flavorful cooking liquid.
- Serve: Remove the baking dish from the oven and let it stand for 5 minutes to settle. Fluff the rice gently with a fork to separate the grains. Garnish with fresh thyme or parsley if desired before serving.
Notes
- Use fresh thyme or parsley as garnish for added aroma and presentation.
- To add a vegetarian touch, substitute beef consommé with vegetable broth and use vegetarian French onion soup.
- Keep a close eye on the onions while caramelizing to prevent burning and achieve a deep golden color.
- Covering the dish tightly during initial baking is essential to cook the rice evenly and retain moisture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated with a splash of water or broth to restore moisture.
