Bowl of French Onion Rice
(click to enlarge)

French Onion Rice


France, Lyon   -   Riz pilaf Lyonnais
Serves:
Effort:
Sched:
DoAhead:  		 5 side
**
45 min
Yes		 Onion Rice originated in Lyon, This version is a little different from Traditional in using caramelized onion rather then lightly fried.




2
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1-1/2
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1
1
1/3
2
3-3/4
1
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ar
c
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T
T
t
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T
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T
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Rice, long (1)
-- Onions
Onions
Butter
Olive Oil ExtV  
Salt
--------
Garlic
Thyme (2)
Pepper blk
Butter
White Wine
Butter
Broth (3)
Salt
-- Optional
Cheese (4)
Do-Ahead
  1. Make BROTH: Chicken or Vegetable. See Broth - (1 hr to 4 hours depending on type).
  2. Caramelize the ONIONS per our recipe Caramelized Onions - (1-1/4 hrs, all work).
Prep   -   (15 min)
  1. Crush GARLIC and chop very fine. Strip THYME LEAVES from their stems (measure is after stripping). Mix, including Black Pepper.
Run   -   (45 min)
  1. IF using a Rice Cooker, you can use the same 3-1/2 quart sauté pan used for the onions. IF cooking on the stovetop, use a 3 quart sauce pan.
  2. Melt 1 T Butter. Stir in Garlic mix. Fry stirring just until aromatic.
  3. Stir in White Wine and cook off until almost all liquid is gone.
  4. Melt 3 T more Butter and stir in Rice. Rice should be lightly but completely coated with Butter.
  5. Stir in 1/2 to 2/3 of the Caramelized Onions, depending on how strong you want the onion flavor. Stir until well distributed. The rest are for garnish.
  6. IF cooking stovetop, stir in Broth and Salt. Cook using your normal heat and time for this amount of rice. When done, let rest 10 minutes without uncovering. Uncover and fluff gently with a fork. In Lyon, they would add more Butter at this point.
  7. IF using a rice cooker (recommended), scraoe the contents of the saucepan into the cooker, then add Broth and Salt. Click to cook and leave the rest to the cooker. When it snaps to "Keep Warm", let it sit 10 minutes without uncovering. Uncover and fluff gently with a fork. In Lyon, they would add more Butter at this point.
  8. Serve warm, garnished with Caramelized Onions (and Cheese (if using)).
NOTES:

  1. Rice:

      In Lyon they use imported Long Grain Rice. Basmati is common, but Thai Jasmine is considered acceptable. The photo example was made with Dunar Elonga basmati.

  2. Thyme:

      If you don't have fresh, use 1-1/4 teaspoon dried. For details see our Thyme page.

  3. Broth:

      Chicken broth is normally used, but Vegetable broth / stock can be used for vegetarian. For details, see our Soup Stock / Broth page.

  4. Cheese:

      (Optional)   Both recipes I have found for this Caramelized Onion Rice call for Cheese. Traditional Lyon recipes I've found do not call for cheese at all. One of the two recipes calls for 1 cup grated Parmesan stirred in after the rice is cooked. This is odd as Parmesan is almost unknown in Lyon - the large Italian population of the 16th century is long gone. The other specifies shredded Gruyère used as a topping on individual bowls, along with Caramelized Onions. If I were to use cheese, I'd definitely choose that option.

  5. Traditional Method:

      In Lyon they use about 6 ounces onion, fried translucent, then mix in the rice and broth. they cover the pan, bring it to a boil, then rest it over low heat for 2 minutes. They then replace the lid with a circle of parchment paper and bake the rice in a preheated 350°F/177°C oven. Here in Southern California we don't fire up an oven unless we really need to, so this recipe is made in the pan on the stovetop, or in a rice cooker.

  6. Comments

      The French eat far less rice than any other country in Europe, except in the city of Lyon. Italian merchants held trade fairs in Lyon during the 15th and 16th century, and it became a center for silks, spices, and exotic foods, including rice, all coming through Italy. The rice used in Lyon is imported long grain rice, most often basmati.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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