Description
A simple, savory side dish where rice is cooked in a rich, deeply flavorful broth of caramelized onions, beef stock, and butter.
Ingredients
Scale
For the Crust:
- 4 tablespoons unsalted butter, divided
- 2 large yellow onions, thinly sliced
- 1 teaspoon granulated sugar
- 1 cup long-grain white rice, rinsed
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Melt 2 tablespoons of butter in a large skillet or Dutch oven over medium heat. Add the sliced onions and sugar. Cook, stirring occasionally, for 20-25 minutes until the onions are deeply golden brown and caramelized.
- Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the rinsed rice and minced garlic. Cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted and fragrant.
- Pour in the beef broth, then add the thyme, bay leaf, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
- Remove the skillet from the heat. Discard the bay leaf. Let the rice stand, covered, for 5 minutes. Fluff with a fork, garnish with fresh parsley, and serve.
Notes
You can customize the seasonings to taste.