As an Amazon Affiliate, I earn from qualifying purchases.
French Onion Rice is just like the facet dish model of the soup, with candy, jammy caramelized onions, a superb white wine infused beef broth, and fluffy rice completed with a beneficiant sprinkle of gruyere cheese. It’s a dream!
Psst—I’m going to inform you a bit of secret. Recipe builders have been mendacity to you about the way to caramelize onions.
I’m not speaking about meals bloggers. I’m speaking magazines. Large web sites. They inform you to prepare dinner the onions over medium-high warmth for 8 minutes and name them caramelized. Mates, these are sautéed onions.
So this French onion rice? It’s the true deal. It takes a while. We’re gonna caramelize the onions for actual for actual, till they’re deeply browned and jammy. It’s price it—and oh, it’s SO a lot better than beginning your French onion rice with canned soup. Quelle horreur!
Ingredient Highlights
- Butter – You should use salted or unsalted. When you use salted butter, be conservative with any extra salt you add to the recipe; you’ll need to season to style.
- Onions – White, pink, or yellow, they’ll all work right here. One selection I don’t suggest is nice onions, which have a better moisture content material in order that they don’t brown as nicely and so they’re vulnerable to going mushy on you.
- Dry white wine – I’m a non-drinker, so I purchase the $2 cooking wine within the plastic bottle. Tremendous fancy. Pinkies out.
- Gruyere cheese – Freshly grated gives you the meltiest, gooey-est outcomes, however Dealer Joe’s does promote it shredded if you would like a bit of shortcut.
Professional suggestions/recipe notes
- Typically whenever you’re caramelizing onions, they begin to dry out and get papery as a substitute of getting jammy. This might not be an official chef’s trick, nevertheless it works in my kitchen: when this occurs, I begin including water to the pan each couple of minutes. I’ll add a tablespoon or two of water, stir it in, then when it cooks off, add extra.
- Moderately than specializing in the time for cooking the rice, simply look ahead to the liquid to be absorbed. It could possibly be at 17 minutes; it could possibly be at 20 minutes. The vital factor is that the liquid cooks off as a result of nobody likes soggy rice and it’ll make your loved ones unhappy.
- Refrigerate leftovers in an air-tight container for as much as 3 days, or freeze for as much as 3 months. Thaw frozen rice within the fridge earlier than reheating.
Forestall your display from going darkish
-
In a big frying pan or Dutch oven, soften butter over medium-low warmth.
3 tbsp butter
-
Add the onions, olive oil, and kosher salt. Stir often till browned (30-45 minutes). A number of the onions would possibly stick a bit, however hold gently stirring to dislodge them.
4 cups white, pink, or yellow onions, 1/4 tsp kosher salt, 1 tbsp olive oil
-
Add the garlic and white wine and prepare dinner for ~3 extra minutes.
2 cloves garlic, 2 tbsp dry white wine
-
Utilizing a slotted spoon, take away all however 1/3 cup of caramelized onions from the pot and place them in a bowl. Put aside.
-
Add the rice to the butter combination left within the pot and stir for a couple of minutes to toast it.
1 1/4 cup long-grain white rice
-
Add the meat broth to the rice, improve the temp to medium-high, and produce it to a boil for 1 minute, stirring the entire time.
2 cups beef broth
-
Scale back the burner temperature to low and permit the rice to prepare dinner lined for 17 minutes. Shortly raise the lid and test at minute 10.
-
After 17 minutes are up, test to see if the liquid has been absorbed, and prepare dinner for an additional 2-5 minutes if wanted.
-
Take away the pot from the range and let it sit lined for 3 minutes.
-
Fluff the rice with a fork and stir in the remainder of the caramelized onions.
-
{Optionally available} High with gruyere and contemporary thyme leaves.
1 cup gruyere cheese, 2 sprigs contemporary thyme
- If utilizing a frying pan, ensure it’s deep sufficient to accommodate the rice, and has a lid.
Serving: 1cupEnergy: 394kcalCarbohydrates: 31gProtein: 19gFats: 22gSaturated Fats: 13gPolyunsaturated Fats: 1gMonounsaturated Fats: 6gTrans Fats: 1gLdl cholesterol: 60mgSodium: 420mgPotassium: 244mgFiber: 1gSugar: 2gVitamin A: 639IUVitamin C: 1mgCalcium: 401mgIron: 3mg
Diet info is robotically calculated, so ought to solely be used as an approximation.