French Onion Rice
User Reviews
5.0
177 reviews
Excellent
French Onion Rice
Report
This French Onion Rice recipe combines the rich flavors of caramelized onions with tender rice grains. Its cheesy, its savory, its got a whole lot of flavor, it's everything you want in a side dish.
Share:
Ingredients
- 2 bags Success Boil-in-Bag White Rice ~4 cups cooked rice
- 1 tsp salt
- 3 tbsp butter
- 1 tsp Worcestershire sauce
- 3 large white onions thinly sliced with a mandolin
- 8 oz gruyere cheese shredded
- 3 cups beef broth
- ¼ tsp ground black pepper
- fresh sage and/or green onion for garnish
Instructions
- Heat a skillet to medium heat. Add the butter to the skillet and allow it to melt.
- Then add the large mandolin sliced onions and a pinch of salt.
- Turn the stove to low heat and cover. Stir every 8-10 minutes to avoid burning and add a pinch of salt each time. Low and slow (and salt) is KEY for the ultimate caramelization of onions.
- After 45 minutes, start preparing the Success Boil-in-Bag White rice. Add the beef broth to a sauce pot and cook the White rice according to box instructions.
- Once the rice is finished cooking, set aside ¼ cup of beef broth before straining.
- When the onions are finished caramelizing (~45-55 minutes) and are golden brown, add the ½ of the gruyere cheese to the pan.
- Pour the cooked rice on top of the cheesy onions and top with remaining gruyere cheese. Stir together and add ¼ cup remaining beef broth, pepper and worcestershire.
- Garnish with fresh sage and/or green onion and enjoy!
Equipments used:
Notes
- For the most perfect caramelized onions, you want to go “low and slow”. Low heat will over a longer period of cooking time will allow the flavors to develop more deeply and prevent burning.
- For the most perfect caramelized onions, you want to go “low and slow”. Low heat will over a longer period of cooking time will allow the flavors to develop more deeply and prevent burning.
- Continually adding a pinch of salt throughout the cook time (instead of all at once), I've found to give a more robust flavor, rather than the salt feeling like an afterthought.
- Continually adding a pinch of salt throughout the cook time (instead of all at once), I've found to give a more robust flavor, rather than the salt feeling like an afterthought.
- This rice will hold up well in the fridge for up to five days. Reheat in the microwave for 60-90 seconds.
Nutrition Information
Show Details
Serving
1serving
Calories
371kcal
(19%)
Carbohydrates
36g
(12%)
Protein
14g
(28%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
58mg
(19%)
Sodium
715mg
(30%)
Potassium
46mg
(1%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 371kcal | 19% |
| Carbohydrates | 36g | 12% |
| Protein | 14g | 28% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 58mg | 19% |
| Sodium | 715mg | 30% |
| Potassium | 46mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
177 reviews
Excellent
Other Recipes
You'll Also Love
