Description
French Onion Soup Rice is a cozy, one-pot side dish that transforms the deep, savory flavor of classic French onion soup into a rich and comforting rice dish. Loaded with caramelized onions, garlic, herbs, and melty Gruyère or Swiss cheese, this simple yet elegant recipe is perfect alongside chicken, steak, or as a hearty vegetarian main.
Ingredients
Scale
Main Ingredients
- 2 tbsp butter
- 2 large yellow onions, thinly sliced
- 2 cloves garlic, minced
- 1 cup long grain white rice (uncooked)
- 2 cups beef or vegetable broth
- 1 tsp Worcestershire sauce
- 1/4 tsp dried thyme
- Salt and pepper to taste
- 1/2 cup shredded Gruyère or Swiss cheese
Optional Garnish
- Fresh parsley
- Extra cheese
Instructions
- Caramelize Onions: In a large skillet or saucepan, melt the butter over medium heat. Add the thinly sliced onions and cook slowly for 20–25 minutes, stirring occasionally, until they become deeply golden and caramelized.
- Add Garlic: Add the minced garlic to the caramelized onions and cook for an additional 1 minute, stirring to combine the flavors.
- Add Rice and Seasonings: Stir in the uncooked long grain white rice, dried thyme, Worcestershire sauce, and a pinch of salt and pepper. Mix well to coat the rice with the onion mixture.
- Cook the Rice: Pour in the beef or vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low, cover with a lid, and simmer for 18–20 minutes, or until the rice is tender and all the liquid has been absorbed.
- Incorporate Cheese: Remove the skillet from heat and stir in the shredded Gruyère or Swiss cheese until it melts into a creamy consistency throughout the rice.
- Adjust Seasoning and Garnish: Taste the dish and adjust salt and pepper if needed. Garnish with fresh parsley or extra cheese as desired.
- Serve Warm: Serve the French Onion Soup Rice warm as a side dish or a hearty vegetarian main course.
Notes
- Use vegetable broth instead of beef broth for a vegetarian version.
- For extra flavor, deglaze the pan with a splash of white wine or balsamic vinegar right after caramelizing the onions.
- This dish works beautifully as a side or paired with a green salad for a lighter main meal.
