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The kind of dish that makes people ask for seconds — and maybe the recipe, too.
Now listen. This isn’t one of those fussy, four-page recipes with ten kinds of stock and French wine you’ve never heard of. This is the kind of rice dish your mama would’ve made when company was coming over — or when it was just too chilly out and you needed something warm, buttery, and soul-soothing to go with dinner.
It’s a little French, a little Southern, and a whole lotta comfort. We’re talking caramelized onions, buttery rice, a touch of thyme, and a sprinkle of cheese at the end to pull it all together. It’s not meant to be fancy. It’s meant to make you feel good.
What You’ll Love About It (Besides Everything)
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It’s buttery, rich, and has those sweet onions that taste like a cozy hug.
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Goes with literally everything — chicken, steak, pork chops, or eaten straight from the pot (guilty).
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Made with simple ingredients you probably already have.
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You can dress it up or keep it plain — it holds its own either way.
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It makes your kitchen smell like you’ve been cooking all day (even if it took 30 minutes).
What You’ll Need
This makes enough for about 4 folks — or 2 very hungry ones with no shame.
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1 cup long-grain white rice
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2 cups chicken broth (or beef if you want it extra savory)
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2 tbsp unsalted butter
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1 large onion, thinly sliced (yellow is best, but white works too)
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1 tbsp olive oil
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1 tsp salt (you can eyeball it if you’ve been cooking long enough)
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½ tsp black pepper
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½ tsp dried thyme
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¼ cup grated Parmesan cheese
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A little fresh parsley on top if you want it to look extra nice
How to Make It — Step by Step, Like We’re Cooking Together
1. First, let’s handle those onions.
Pour that olive oil into a skillet and get it warm over medium heat. Add your sliced onions and stir ‘em around. Let them hang out for about 20 minutes, stirring every few minutes so they don’t burn. You want them soft, golden, and a little sticky-sweet. Caramelized, not crispy.
2. Rinse the rice.
Now this part matters — rinse your rice under cold water until the water runs clear. It keeps it from turning gummy later. Sticky rice has its place, but not here.
3. Time to cook the rice.
In a medium pot, bring your broth to a light boil. Add the rice, butter, salt, pepper, and thyme. Give it a little stir, then cover it, turn the heat way down, and let it simmer gently for 15 minutes. Don’t peek! Let it do its thing.
4. Add those onions.
Once the rice is tender and the liquid’s gone, toss in those gorgeous onions and stir it all together like you mean it.
5. Stir in the cheese.
Add your Parmesan while the rice is still hot so it melts in. That’s your final touch of love right there.
6. Let it rest.
Cover the pot again and let it sit off the heat for 5 minutes. Trust me, this makes it fluffier and helps all those flavors mellow into each other.
7. Fluff and serve.
Use a fork to gently fluff it up, toss some parsley on top if you’re feeling fancy, and serve it warm.
If You Want to Play Around With It
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Use beef broth for a deeper, almost French onion soup vibe.
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Add a splash of white wine to your onions as they caramelize (if you’ve got a glass poured already).
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Stir in some Gruyère cheese if you want that gooey, nutty thing going on.
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Add a dash of cayenne or red pepper flakes if you like a little bite.
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For a meatless version, use veggie broth and skip the cheese (or use a dairy-free one if needed).
What It Goes With
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Roast chicken
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Grilled steak
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Pork chops
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A fried egg on top (seriously, try it)
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Or just a fork and a quiet moment to yourself
Leftovers? Bless Your Future Self.
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Store it in the fridge for up to 3 days.
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Reheat gently on the stove or in the microwave with a splash of broth or water.
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Still just as tasty the next day — maybe even better.
One Last Note
This isn’t the kind of recipe you need to babysit. It’s the kind you start while the kids are finishing homework or while you’re sipping a glass of wine and scrolling through your phone. It’s low-effort, high-reward, and tastes like it was made by someone who really knows their way around butter.
So go ahead. Make it for dinner. Take it to a potluck. Bring it to your neighbor who just had a baby. Or keep it all to yourself — I won’t tell.
And if it hits just right, come back and let me know. I’d love to hear how you made it your own.
Southern French Onion Butter Rice
Ingredients
- 1 cup long-grain white rice rinsed until water runs clear
- 2 cups chicken broth
- 2 tablespoons unsalted butter
- 1 large onion thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 cup Parmesan cheese grated
- 2 tablespoons fresh parsley chopped, optional for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add sliced onions and cook, stirring occasionally, until caramelized and golden brown, about 20 minutes.
- While onions are cooking, rinse the rice under cold water until the water runs clear to remove excess starch.
- In a medium saucepan, bring chicken broth to a boil. Add rice, butter, salt, pepper, and thyme. Stir well.
- Reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and rice is tender.
- Add caramelized onions to the cooked rice and stir to combine.
- Stir in grated Parmesan cheese until melted and fully incorporated.
- Remove from heat and let sit, covered, for 5 minutes to allow the flavors to meld.
- Fluff with a fork, garnish with fresh parsley if desired, and serve warm.