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Creamy French Onion Butter Rice

A close-up of a white bowl filled with creamy French Onion Butter Rice topped with crispy caramelized onions.

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Make a rich, savory rice dish that captures the deep flavor of French Onion Soup using caramelized onions and a creamy butter base.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, thinly sliced
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt, plus more to taste
  • 1 cup Arborio rice
  • 1/2 cup dry white wine (optional)
  • 3 cups low-sodium beef broth or vegetable broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Gruyère cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Melt the butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
  2. Add the sliced onion and sugar. Cook slowly, stirring occasionally, for 20 to 25 minutes until the onions are deeply caramelized and dark brown. Add the salt during the last 5 minutes of cooking.
  3. Add the Arborio rice to the pot and stir constantly for 1 minute to toast the grains.
  4. If using wine, pour it in and stir until it is completely absorbed.
  5. Add the broth, one cup at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next. This process takes about 18 to 20 minutes. The rice should be tender but still have a slight bite (al dente).
  6. Reduce the heat to low. Stir in the heavy cream, Gruyère cheese, and Parmesan cheese until the mixture is smooth and creamy.
  7. Taste and adjust salt if needed.
  8. Serve immediately, garnished with fresh parsley.

Notes

  • For a deeper flavor, use beef broth instead of vegetable broth.
  • If you prefer a baked version, transfer the mixture to an oven-safe dish after step 6, top with extra Gruyère, and bake at 375°F (190°C) for 10 minutes until the cheese is melted and bubbly.
  • You can substitute Arborio rice with medium-grain white rice, but you may need to adjust the liquid amount and cooking time slightly.

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