French Onion Rice Casserole (Print Version)
# Ingredients:
→ Core Ingredients
01 -
2 large onions, sliced super thin
02 -
1 cup white rice, long grain, rinsed well
03 -
2 cups broth—beef or veggie works fine
→ Oils & Flavors
04 -
1/4 cup butter, unsalted
05 -
1 teaspoon garlic powder
06 -
1 tablespoon olive oil
07 -
Salt and freshly cracked black pepper as needed
→ Extras for Serving
08 -
Handful of fresh parsley, chopped small
# Instructions:
01 -
Heat olive oil and butter together in a big pan over medium heat. Toss in the sliced onions and start softening them up.
02 -
Keep stirring every now and then as the onions cook gently for about 20-25 minutes. You want them golden and caramel-like, so sprinkle in salt and pepper along the way.
03 -
While the onions are doing their thing, rinse rice under running water until it’s clear. Put your broth in a medium pot, bring it to a boil, then add rice. Cover and lower the heat.
04 -
Allow the rice to quietly simmer for 15-18 minutes or so, checking that the liquid’s all gone and it’s tender enough. Don't lift the lid while it cooks.
05 -
Once the rice is finished, fold in your lovely caramelized onions and garlic powder. Taste—it might need more salt or pepper depending on how your broth was seasoned.
06 -
Spoon everything into a bowl, scatter parsley on top, and serve it fresh while it’s steaming. The smell alone will have you digging in!
# Notes:
01 -
Want it super comforting? Melt in shredded Swiss or Gruyère toward the end.
02 -
Switch the broth to veggie for a plant-friendly version.
03 -
Leftovers will last up to 3 days—just add a splash of broth for reheating.