¼ cup unsalted butter, 1 large sweet onion, ½ teaspoon kosher salt Add the garlic and sauté for 1 minute. Add the rice, thyme, soy sauce, and pepper. Stir to combine. 3 cloves garlic ...

With a whole stick of butter, the final rice dish is very, very buttery. Beef consommé (not broth or stock) gives it the flavor of French onion soup, and oregano adds herbal notes effortlessly.

Cook the onion in the butter for around 5 minutes until softened ... The spices will give a wonderful fragrant flavour to the rice. Add the rice and stir until the grains are coated in the ...

Continue adding broth, 1/2 cup at a time, until the rice is al dente, the broth is creamy, and the dish has the consistency ...

Because the rice is cooked in the tray ... Drizzle over the melted butter and give the onions a stir. Bake for 10–15 minutes, making sure they don’t begin to burn. Keep an eye on them ...

Heat 12-inch skillet over medium heat; add beef and onion. Cook until beef is no longer pink, crumbling beef as it cooks; drain. 2 Stir in rice, broth, and onion soup mix. Heat to boiling ...