Ingredients (serves 6-8):
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2 cups long-grain white rice (or basmati/jasmine)
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4 cups beef broth (for richer flavor) or chicken broth
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2 tablespoons butter
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1 large onion, finely chopped
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1 teaspoon garlic powder
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1 teaspoon onion powder (optional, for extra onion flavor)
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1 teaspoon Worcestershire sauce (optional, for that umami depth)
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1 teaspoon dried thyme (or 1 tbsp fresh thyme leaves)
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Salt and black pepper, to taste
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½ cup shredded Swiss or Gruyere cheese (optional, for topping)
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Fresh parsley or chives for garnish
🧑🍳 Instructions:
1. Sauté Onions:
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In a large saucepan, melt butter over medium heat.
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Add chopped onions and cook slowly, stirring often, until deep golden brown and caramelized — about 20-25 minutes. Be patient here; the flavor comes from caramelizing the onions.
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Stir in garlic powder and onion powder during the last 2 minutes.
2. Cook Rice:
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Add rice to the caramelized onions and stir to coat the grains.
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Pour in broth, Worcestershire sauce, thyme, salt, and pepper.
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Bring to a boil, then reduce heat to low and cover.
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Cook according to rice package instructions, usually about 15-18 minutes, until rice is tender and liquid absorbed.
3. Finish & Serve:
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Fluff rice with a fork.
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If using, stir in half the shredded cheese while rice is hot, or sprinkle on top before serving.
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Garnish with chopped parsley or chives.
✅ Tips:
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For extra flavor, use a mix of butter and olive oil to sauté the onions.
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You can make this ahead and reheat gently, adding a splash of broth or butter if it gets dry.
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Great paired with roast beef, grilled chicken, or as a vegetarian main by swapping broth for veggie broth and omitting cheese or using plant-based cheese.