French Onion Rice
User Reviews
5
French Onion Rice
Description
French Onion Rice features onions thinly sliced with a mandolin and cooked slowly over low heat in butter and salt to develop deep caramelization without burning. The careful simmering and seasoning bring out robust sweet, savory notes. White rice is cooked separately in beef broth to infuse additional richness and is combined with the cheesy onions, allowing the shredded gruyere to melt and bind the dish into a creamy, flavorful mixture. Worcestershire sauce and black pepper add complexity and a slight tang.
The finished rice pairs well as a savory side dish acquainted with beef or poultry dishes or served as a comforting vegetarian option. Fresh sage or green onion added as a garnish contributes a fresh herbal aroma and contrast to the richness.
Made ahead and refrigerated, the rice retains quality for up to five days and reheats well in the microwave. The notes emphasize the importance of adding salt repeatedly during caramelization to develop deeper flavor without making it appear as an afterthought.
Ingredients
- 2 bags white rice ~4 cups cooked rice, Success Boil-in-Bag brand
- 1 tsp salt
- 3 tbsp butter
- 1 tsp Worcestershire sauce
- 3 white onion thinly sliced with a mandolin, large
- 8 oz gruyere cheese shredded
- 3 cups beef broth
- ¼ tsp black pepper ground
- sage for garnish, fresh, or green onion
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!
Notes
- Caramelize onions over low heat with frequent stirring and repeated pinches of salt for best flavor development without burning.
- This dish stores well in the refrigerator for up to five days and reheats evenly in the microwave within 60-90 seconds.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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