Caramelized Onion Rice

This has a flavor similar to an herbed risotto, but the texture is fluffy.

Yield: 4 servings (serving size: 3/4 cup)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 166
  • Fat: 1.9g
  • Saturated fat: 0.5g
  • Protein: 4.6g
  • Carbohydrate: 32.2g
  • Cholesterol: 2mg
  • Iron: 1.6mg
  • Sodium: 532mg
  • Calories from fat: 10%
  • Fiber: 1.1g
  • Calcium: 39mg


  • 1 teaspoon olive oil
  • 1 large onion, thinly sliced
  • 1 teaspoon fresh thyme, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups fat-free, less-sodium chicken broth
  • 3/4 cup uncooked long-grain rice
  • 1 tablespoon shredded fresh Parmesan cheese


  1. Heat oil in a large nonstick skillet over medium heat; add onion. Cook 20 to 22 minutes or until onion is golden brown, stirring frequently.
  2. . Add 1/2 teaspoon fresh thyme and next 3 ingredients to onion; bring to a boil. Add rice. Cover, reduce heat to medium-low, and simmer 18 to 20 minutes or until liquid is absorbed and rice is tender.
  3. . Remove from heat, and fluff rice with a fork. Stir in remaining 1/2 teaspoon thyme and Parmesan cheese.
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