French Onion Soup Rice is a delightful fusion of the classic French onion soup and comforting rice. This recipe combines the rich, caramelized flavors of onions with the satisfying texture of rice, creating a dish that's perfect for any meal. It's an excellent choice for a cozy family dinner or an elegant side dish for special occasions.

Why You’ll Love This Recipe

I find this dish to be a comforting and flavorful side that brings the essence of French onion soup into a hearty rice dish. The caramelized onions add a depth of flavor, while the melted Gruyère cheese provides a creamy finish. It's a versatile recipe that pairs well with various main courses or can stand alone as a satisfying vegetarian option.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups long-grain white rice
3 large yellow onions, thinly sliced
4 cups beef broth
1 cup water
½ cup dry white wine (optional)
4 tablespoons unsalted butter
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon sugar
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
1 ½ cups shredded Gruyère cheese
¼ cup fresh parsley, chopped (for garnish)

Directions

Caramelize the Onions: In a large skillet, I heat the olive oil and 2 tablespoons of butter over medium heat. I add the thinly sliced onions and sugar, stirring to coat the onions evenly. I cook the onions for about 30 minutes, stirring occasionally, until they are deep golden brown and caramelized. If the onions start to brown too quickly, I reduce the heat. I then add the minced garlic and cook for an additional 2 minutes.
Prepare the Rice: While the onions are caramelizing, I rinse the rice under cold water until the water runs clear. This step removes excess starch and helps achieve fluffy rice. I then set the rinsed rice aside.
Deglaze the Skillet: Once the onions are caramelized, I add the dry white wine to the skillet, if using. I scrape the bottom of the skillet with a wooden spoon to release any browned bits and allow the wine to simmer for about 2 minutes until it has mostly evaporated.
Cook the Rice: I add the beef broth, water, dried thyme, bay leaf, and caramelized onions to a large pot. I bring the mixture to a boil over medium-high heat. I stir in the rinsed rice, then reduce the heat to low and cover the pot. I simmer the rice for 18-20 minutes or until the rice is tender and has absorbed most of the liquid. I then remove the pot from the heat and let it sit, covered, for an additional 5 minutes.
Finish the Dish: I remove the bay leaf from the pot and fluff the rice with a fork. I stir in the remaining 2 tablespoons of butter until melted and combined. I fold in 1 cup of shredded Gruyère cheese until it melts and blends into the rice. I season with salt and pepper to taste.
Serve: I garnish the dish with the remaining ½ cup of shredded Gruyère cheese and chopped fresh parsley before serving.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Variations

Vegetarian Option: I substitute the beef broth with vegetable broth to make a vegetarian version.
Cheese Variations: If Gruyère cheese isn't available, I use Swiss or mozzarella cheese as alternatives.
Protein Addition: For a more substantial meal, I add cooked chicken or beef to the rice.
Herb Enhancements: I sometimes add fresh thyme or rosemary for additional flavor.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I add a splash of water or broth to the rice and warm it in the microwave or on the stovetop until heated through.

FAQs

What type of rice works best for this recipe?

I find that long-grain white rice works best as it absorbs the flavors well and maintains a good texture. I avoid using instant rice as it can become mushy.

Can I make this dish ahead of time?

Yes, I often prepare the dish ahead of time and reheat it when needed. I store it in the refrigerator and reheat with a bit of added broth to maintain moisture.

Is it necessary to use wine in the recipe?

No, the wine is optional. I sometimes omit it and still achieve a flavorful dish. If I want to add a bit of acidity, I might use a splash of vinegar as a substitute.

Can I freeze the leftovers?

Yes, I freeze the cooled rice in an airtight container for up to 3 months. I thaw it in the refrigerator overnight and reheat as needed.

What can I serve with French Onion Soup Rice?

I often serve it alongside roasted meats, grilled vegetables, or a fresh green salad. It also pairs well with crusty bread for a complete meal.

Conclusion

French Onion Soup Rice is a comforting and flavorful dish that brings the essence of a classic soup into a hearty rice meal. With its rich caramelized onions and melted cheese, it's a versatile recipe that complements various main courses or stands alone as a satisfying dish. I enjoy making this recipe for family dinners and special occasions alike.

French Onion Soup Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings
Category: Side Dish
Method: Stovetop
Cuisine: French-American
Diet: Vegetarian

Print Recipe

Description

French Onion Soup Rice is a hearty and comforting dish that blends the rich flavors of French onion soup with fluffy rice, caramelized onions, and melted Gruyère cheese. Perfect as a side or a standalone vegetarian meal.

Instructions

Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add onions and sugar, stir to coat, and cook for about 30 minutes until caramelized, stirring occasionally. Add garlic and cook for 2 more minutes.
Rinse rice under cold water until clear and set aside.
Add white wine to the skillet, scrape the bottom to deglaze, and simmer for 2 minutes until the wine reduces.
In a large pot, combine beef broth, water, thyme, bay leaf, and caramelized onions. Bring to a boil, stir in rice, then cover and simmer on low for 18-20 minutes. Let sit covered for 5 more minutes off heat.
Remove bay leaf, fluff rice with a fork, stir in remaining 2 tablespoons of butter and 1 cup of Gruyère cheese until melted. Season with salt and pepper.
Garnish with remaining ½ cup of Gruyère cheese and chopped parsley before serving.