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.
Ingredients
- 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)
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.
Notes
- Use vegetable broth for a vegetarian version.
- Gruyère can be substituted with Swiss or mozzarella cheese.
- Add cooked meat for a heartier dish.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Reheat with a splash of broth to maintain moisture.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 35mg
