Savory Stick of Butter Rice

Savory Stick of Butter Rice

In a Dutch oven, cook sliced onions in olive oil over medium heat for 15-20 mins until rich brown and caramelized. Stir constantly.

Reduce heat, add flour, and cook for 1-2 mins to remove raw taste.

Deglazing with Wine

Stir in wine, scraping the pan's bottom to remove browned bits. Add bay leaves, garlic, and thyme. Stir well.

Pour in beef stock, bring to a boil. Simmer uncovered for 10-15 mins. Season with salt and pepper. Remove bay leaves.

Preheat oven to 400℉ (205℃). In a baking dish, combine rice and 2½ cups of onion soup. Top with cubed butter. Cover with foil and bake for 30 mins.

Finishing Touch

Remove foil, fluff rice, and bake for another 30 mins.