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“This is basically a French onion rice. The amounts of ingredients may be slightly off, but this should be a fairly saucy rice dish. It goes well as a side dish with an herbal white meat, but I take this for lunch all the time. Just the sauce that you add to the rice is very nice on many things. The first time I made this, I dissolved a bouillon cube in a pint glass with hot water. Also, the time it takes to make this may be a bit high.”

Ingredients Nutrition


  1. Boil the rice and set aside.
  2. Chop the onion into thin strips and mince the garlic.
  3. Saute the onion and garlic in the olive oil over medium heat for 5 minutes, in a large, covered pan.
  4. Add the butter, thyme, salt, and pepper and stir.
  5. Add the beef broth and turn the heat up to medium-high.
  6. Stir in the white wine and simmer over medium-high heat for 10 minutes, uncovered.
  7. While the mixture is simmering, combine the flour and cold water. Mix it in a bowl and masssage the mixture until the lumps are gone and set it aside.
  8. After simmering for 10 minutes, add the water/flour mixture and stir well.
  9. Take mixture off the heat immediately and pour over the rice in a pot or bowl. Add the cognac, mix and serve while hot.

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