Golden Onion Butter Rice
Aromatic and luxurious, this dish is a celebration of simplicity elevated by patience. The true soul of the recipe lies in slowly coaxing the natural sugars from humble onions until they melt into a sweet, jammy caramel, which then perfumes every grain of buttery jasmine rice. It’s a versatile, comforting side that brings a touch of quiet sophistication to any table.
Serves: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Ingredients
2 cups (400g) jasmine rice, rinsed until water runs clear
3 cups (720ml) chicken broth (or vegetable broth)
1 large yellow onion (about 300g), thinly sliced
4 tablespoons (60g) unsalted butter, divided
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground turmeric (optional, for vibrant color)
Fresh chopped parsley or chives, for garnish
Instructions
1. Caramelize the Onions:
In a large skillet or Dutch oven, heat the olive oil and 1 tablespoon of the butter over medium-low heat.
Add the sliced onions and stir to coat. Cook slowly, stirring every 5-7 minutes, for 20-25 minutes. Be patient—allow them to soften, turn translucent, and slowly develop a deep, golden-brown color. If they stick, add a splash of water to deglaze the pan. This step is non-negotiable for the dish’s signature flavor.
2. Cook the Aromatics & Toast the Rice:
In the same pot (or in a separate saucepan if your skillet is small), melt the remaining 3 tablespoons of butter over medium heat.
Add the minced garlic and cook for 60-90 seconds until fragrant but not browned.
Add the rinsed jasmine rice. Stir constantly for 1-2 minutes to toast the grains lightly in the butter until the edges turn translucent.
3. Simmer the Rice:
Pour in the chicken broth, then add the salt, black pepper, turmeric (if using), and all of the caramelized onions, scraping in any sticky bits from the pan.
Increase heat to bring the mixture to a lively boil. Immediately reduce heat to the lowest setting, cover tightly with a lid, and simmer for 15 minutes. Do not lift the lid.
4. Steam and Finish:
Remove the pot from heat and let it stand, covered and undisturbed, for 10 minutes. This allows the rice to finish steaming and become perfectly tender.
Uncover, fluff the rice gently with a fork to separate the grains and distribute the onions evenly.
5. Serve:
Transfer to a serving dish, garnish generously with fresh parsley or chives, and serve immediately.
Serving Suggestions
Perfect Pairings: An ideal partner for simply grilled chicken, seared salmon, or butter-basted steak. Its richness balances spicy curries, tangy stir-fries, or braised lentils. For a vegetable-forward meal, serve alongside roasted broccoli or a crisp cucumber salad.
Elevated Presentation: For a restaurant-style touch, press the warm rice into a lightly oiled bowl or ramekin, then invert it onto a plate to create a elegant molded dome.
Chef's Notes & Variations
Vegetarian/Vegan: Use vegetable broth and replace butter with a high-quality vegan butter or coconut oil.
Extra Crunch: Stir in ½ cup of toasted slivered almonds, pine nuts, or crispy fried shallots just before serving.
Aromatic Twist: Substitute ½ cup of the broth with full-fat coconut milk for a subtly sweet, fragrant variation.
Herb Infusion: Add a few sprigs of fresh thyme or a bay leaf to the pot while simmering; remove before fluffing.
Make Ahead: The caramelized onions can be prepared up to 3 days in advance and refrigerated.
Savor the depth of flavor that comes from the simple, transformative power of time and heat.
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