Best Caramelized Onion Rice Recipes

CHICKEN WITH CARAMELIZED ONION AND CARDAMOM RICE

Steps:

• Put the sugar and scant 3 tablespoons water in a small saucepan and heat until the sugar dissolves. Remove from the heat, add the barberries, and set aside to soak. If using currants, you do not need to soak them in this way.
• Meanwhile, heat half the olive oil in a large sauté pan for which you have a lid over medium heat. Add the onion, and cook for 10 to 15 minutes, stirring occasionally, until the onion has turned a deep golden brown. Transfer the onion to a small bowl and wipe the pan clean.
• Place the chicken in a large mixing bowl and season with 1½ teaspoons each salt and black pepper. Add the remaining olive oil, cardamom, cloves and cinnamon and use your hands to mix everything together well. Heat the frying pan again and place the chicken and spices in it. Sear chicken for 5 minutes on each side and remove from the pan (this is important as it part-cooks the chicken). The spices can stay in the pan, but don't worry if they stick to the chicken. Remove most of the remaining oil as well, leaving just a thin film at the bottom. Add the rice, caramelized onion, 1 teaspoon salt and plenty of black pepper. Drain the barberries and add them as well. Stir well and return the seared chicken to the pan, pushing it into the rice.
• Pour the boiling water over the rice and chicken, cover the pan, and cook over very low heat for 30 minutes. Take the pan off the heat, remove the lid, quickly place a clean tea towel over the pan, and seal again with the lid. Leave the dish undisturbed for another 10 minutes. Finally, add the herbs and use a fork to stir them in and fluff up the rice. Taste and add more salt and pepper if needed. Serve hot or warm with yogurt mixture if you like.

RICE PUDDING WITH LEMON JUICE AND CARAMELIZED ONION (EGYPTIAN KISHK)

Steps:

• Heat broth in a saucepan over medium heat; add rice and simmer until rice is slightly tender, 10 to 12 minutes.
• Heat butter and oil in a skillet over medium heat; cook onions in the hot butter-oil mixture, stirring constantly, until onions are golden brown, 15 to 20 minutes. Reserve about 1 tablespoon caramelized onions for garnish; spoon the remaining caramelized onions into the simmering broth.
• Mix yogurt, lemon juice, and salt in a bowl; whisk flour into yogurt mixture until smooth. Blend yogurt mixture and 1 cup broth (free of onion and rice) in a blender until smooth.
• Pour blended yogurt mixture into simmering broth; bring to a boil. Reduce heat and simmer until flavors have blended, 2 to 3 minutes.
• Garnish with reserved caramelized onion and toasted pine nuts.

CARAMELIZED ONION RICE

Steps:

• Melt butter in skillet and sauté onions until softened and lightly browned. Add garlic, sauté 1 minute.
• Add brown sugar and sauté until caramelized-looking, 3-4 minutes.
• Mix rice, broth and onion mixture and cook in rice cooker.
• Note: I like my rice slightly crunchy and not soggy so if you like yours softer add 1/4- 1/2 cup of extra broth.

CARAMELIZED ONION, HERB AND PARMESAN RICE PILAF

Steps:

• Cook the rice and stock in a rice cooker according to the manufacture's instructions. Meanwhile, heat a large sauté pan over medium-high heat. Add the butter. When melted, add the onions. Cook until softened. Add the scallions, garlic and rosemary. Cook until garlic is softened. Remove from heat. Add the onions mixture to the rice, along with the parsley and parmesan. Toss to combine. Add salt and pepper to taste. Serve immediately.

LENTIL SOUP WITH CARAMELIZED ONION, RICE, AND SPINACH

Steps:

• In a very large skillet set over medium-high heat, heat 1 tablespoon oil and the butter until butter stops foaming. Add onions and 1 teaspoon salt, toss to coat, and cook until onions release some liquid, about 6 minutes. Reduce heat to medium-low and cook, stirring and scraping bottom of pot frequently (adjusting heat if needed), until onions are golden brown, about 40 minutes longer. Add 1 cup broth, increase heat to high, and use wooden spoon to scrape up brown film on bottom of pot so it dissolves into liquid, about 30 seconds. Set aside off heat. Meanwhile, in a large Dutch oven over medium heat, heat remaining 2 tablespoons oil until shimmering. Add carrots and celery and cook, stirring occasionally, until soft, about 8 minutes. Add garlic, cinnamon, and bay leaves, and cook, stirring constantly, until fragrant, about 40 seconds. Add wine, increase heat to high, scrape up brown film on bottom of pot until it dissolves into the liquid, and cook, stirring constantly, for 1 minute. Add lentils and remaining 7 cups broth, and bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes. Add rice, 1½ teaspoons salt, and pepper to taste, replace cover, and cook 20 minutes longer. Add onion mixture, stir, replace cover, and continue cooking until lentils and rice are tender, 5 to 10 minutes longer. Discard bay leaves, add spinach and vinegar, and cook until spinach wilts, about 1 minute. Adjust seasoning with salt, pepper, or vinegar, if necessary, and serve hot.

MUSHROOM AND CARAMELIZED ONION WILD RICE

Steps:

• In a large saucepan, saute the onion in the butter and olive oil at medium heat until lightly browned and beginning to caramelize; add the mushrooms and saute another 5- 10 minutes until they have released their juices; then add the wild rice and saute another 5 minutes, stirring frequently.
• Add the water, bouillion cubes, and pepper, stir a bit, bring to a boil, cover, turn heat down to low and simmer for 45- 60 minutes, or until the water is absorbed and the rice is quite tender.
• Check after 45 minutes; if it appears too dry, you may need to add 1/4 cup water; if too wet, cook uncovered for the remaining 15 minutes.
• This recipe is also quite good without mushrooms, provided you use at least 2 onions and add 1- 2 cloves of garlic (add garlic at the same time as the wild rice).

CARAMELIZED ONION RICE

Steps:

• Heat extra virgin olive oil in a pot on medium/high heat. Add diced onions and stir. Cover and let them cook for 1-2 minutes, stir, and cover and let them cook for another 1-2 minutes, just until they turn brown.
• Add rice, garlic oil, basil oil, and salt and pepper and stir until well combined.
• Add chicken broth, stir, bring to a boil (should be fairly quick), cover, turn down to low and let simmer for 15 minutes.
• Turn burner off and let rest for 5-10 minutes without taking the lid off. When done, stir/fluff and serve.

CHICKEN WITH CARAMELIZED ONION AND CARDAMOM RICE

Steps:

• 1. Put the sugar and scant 3 tablespoons water in a small saucepan and heat until the sugar dissolves. Remove from the heat, add the barberries, and set aside to soak. If using currants, you do not need to soak them in this way. 2. Meanwhile, heat half the olive oil in a large sauté pan for which you have a lid over medium heat. Add the onion, and cook for 10 to 15 minutes, stirring occasionally, until the onion has turned a deep golden brown. Transfer the onion to a small bowl and wipe the pan clean. 3. Place the chicken in a large mixing bowl and season with 1½ teaspoons each salt and black pepper. Add the remaining olive oil, cardamom, cloves and cinnamon and use your hands to mix everything together well. Heat the frying pan again and place the chicken and spices in it. Sear chicken for 5 minutes on each side and remove from the pan (this is important as it part-cooks the chicken). The spices can stay in the pan, but don't worry if they stick to the chicken. Remove most of the remaining oil as well, leaving just a thin film at the bottom. Add the rice, caramelized onion, 1 teaspoon salt and plenty of black pepper. Drain the barberries and add them as well. Stir well and return the seared chicken to the pan, pushing it into the rice. 4. Pour the boiling water over the rice and chicken, cover the pan, and cook over very low heat for 30 minutes. Take the pan off the heat, remove the lid, quickly place a clean tea towel over the pan, and seal again with the lid. Leave the dish undisturbed for another 10 minutes. Finally, add the herbs and use a fork to stir them in and fluff up the rice. Taste and add more salt and pepper if needed. Serve hot or warm with yogurt mixture if you like.