Description
Buttery Onion Rice is a comforting and flavorful side dish made by caramelizing onions slowly in butter, then cooking them with garlic, long-grain rice, and broth to create a rich, aromatic rice that pairs perfectly with a variety of main courses. This recipe offers a vegetarian option by using vegetable broth and is enhanced with fresh parsley for garnish.
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 for extra richness.
- Add the Onions: Add the thinly sliced onions to the melted butter, ensuring they are fully coated to begin caramelization.
- Caramelize the Onions: Cook the onions over very low heat, stirring occasionally and scraping the bottom of the pot to prevent sticking, for about 30 to 45 minutes, until the onions are deeply golden brown and very soft.
- Add the Garlic: Stir in the minced garlic and cook for another 1 to 2 minutes until fragrant, being careful not to burn it.
- Add the Rice: Add the rinsed long-grain rice to the pot with the caramelized onions and garlic. Stir well to coat the rice grains in the buttery onion mixture.
- Add the Broth, Salt, Pepper, and Bay Leaf: Pour in the chicken or vegetable broth. Season with salt and black pepper, then add the bay leaf. Stir to combine all ingredients.
- 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 to 20 minutes, or until the rice has absorbed all the liquid and is tender.
- Check for Doneness: After 18 minutes, check to see if the rice is cooked through and no liquid remains. If necessary, continue simmering a few more minutes.
- Remove from Heat and Let Rest: Take the pot off the heat and keep it covered, allowing the rice to rest and steam for 10 minutes.
- Remove the Bay Leaf: Discard the bay leaf before serving.
- Fluff the Rice: Gently fluff the rice using a fork to separate the grains.
- Garnish (Optional): Sprinkle freshly chopped parsley over the top for a fresh color and flavor boost.
- Serve: Serve the buttery onion rice hot as a comforting side dish alongside your favorite main courses.
Notes
- Rinsing the rice before cooking helps to remove excess starch and keep the grains separate.
- Caramelizing onions slowly is key to developing a deep, rich flavor—don’t rush this process by increasing the heat.
- You can substitute chicken broth with vegetable broth to keep this dish vegetarian.
- Adding olive oil along with butter adds an additional layer of richness and prevents butter from burning.
- Make sure to keep the lid tightly closed during simmering to trap steam and cook the rice evenly.
- Letting the rice rest after cooking helps improve texture by allowing moisture to redistribute.
