2 cups of jasmine rice, rinsed
3 cups of chicken broth
1 large yellow onion, thinly sliced
4 tablespoons of unsalted butter
1 tablespoon of olive oil
2 cloves of garlic, minced
1 teaspoon of salt
1/2 teaspoon of black pepper
1/4 teaspoon of turmeric (optional, for extra color)
Fresh parsley, chopped (for garnish)
Directions
1. In a large skillet, heat 1 tablespoon of olive oil over medium-low heat. Add the sliced onions and cook slowly, stirring occasionally, until they are caramelized and golden brown, about 20-25 minutes.
2. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
3. Add the rinsed jasmine rice to the saucepan and stir to coat the rice with the butter and garlic.
4. Pour in the chicken broth, add the caramelized onions, salt, black pepper, and turmeric, if using.
5. Increase the heat to medium-high and bring the mixture to a boil. Then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.
6. Remove the saucepan from heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork.

7. Garnish with fresh chopped parsley before serving.
Variations & Tips
For a vegetarian version, substitute the chicken broth with vegetable broth. You can also add a handful of toasted almonds or pine nuts for some extra crunch. If you enjoy a bit of heat, consider adding a pinch of cayenne pepper or red chili flakes. For a more aromatic version, try replacing half of the chicken broth with coconut milk.