Onion Rice

Onion Rice

311 Reviews 21 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Recipe by  Denyse

“Simple and versatile rice side dish that everyone loves!”

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Adjust Servings

Original recipe yields 6 servings



  1. Heat the oil in a saucepan over medium heat. Stir in the onion, and cook until almost tender. Stir in rice, and continue cooking until coated with oil. When onion is tender and rice begins to brown lightly, season with pepper, and pour in the broth. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.

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Reviews (311)

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Crystal S

Crystal S

As I started to make this recipe I realized I didn't have onions on hand. After looking through the cupboard, I narrowed down the choices to an envelope of Liptons dried soup mix and a can of French Onion Soup. FOS won out.... Pureed the onions in the soup and then added chicken broth to make up the difference in liquid. Wonderful with substitutions ~



This will be going into our regular meal rotation! I used a yellow onion (all I had - I rarely buy red) and sauteed it in half butter, half olive oil, and cut back on the pepper, to 1/4-1/2 tsp (I just grind it in). Delicious! It's a very flexible recipe provided you stay within the 1:2 rice:water ratio. We also like to add a bit of minced garlic just before adding the broth. Editing to add sometimes it takes a little longer than 20 minutes (I find it takes 25-30). Using equal portions of onion and rice (ie. 1 cup of raw onion, 1 cup of uncooked rice) seems to offer the perfect ratio (for us). Also very good if you let the onions turn translucent prior to adding the rice so they brown a bit while you "toast" the rice.



Our whole family loved this! I used olive oil instead of butter for sauteeing and added a clove of minced garlic to the onion, which was yellow. Basmati rice worked well for this, and I browned it with the oil and onion for a few minutes. I added parsley, thyme, and basil and increased the broth to 2 cups. Just a few grinds of pepper was all it needed. Try grating in a few baby carrots to give it a nice color. I'll make this again, probably adding almonds or pecans.

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Amount Per Serving (6 total)

  • Calories
  • 141 cal
  • 7%
  • Fat
  • 2.5 g
  • 4%
  • Carbs
  • 26.6 g
  • 9%
  • Protein
  • 2.4 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet



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Indonesian Spiced Rice


next recipe:

Rice Pudding with Lemon Juice and Caramelized Onion (Egyptian Kishk)