Description
French Onion Soup Rice is a comforting and flavorful side dish that combines deeply caramelized onions, aromatic herbs, and creamy melted Gruyère and Parmesan cheeses with tender long grain white rice. Inspired by the classic French onion soup, this recipe uses beef broth and Worcestershire sauce to create a rich base, making it perfect as a cozy meal accompaniment or a standalone dish.
Ingredients
Scale
For the Rice
- 1 tablespoon olive oil
- 1 large yellow onion, thinly sliced
- 1 tablespoon unsalted butter
- 2 garlic cloves, minced
- 1 cup long grain white rice
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Cheese and Garnish
- 1 cup shredded Gruyère cheese (or Swiss cheese)
- ¼ cup grated Parmesan cheese
- Chopped parsley for garnish (optional)
Instructions
- Caramelize the Onions: Heat olive oil in a large skillet over medium heat. Add the thinly sliced onions and cook, stirring frequently, for 15-20 minutes until they are deeply caramelized and golden brown.
- Add Butter and Garlic: Stir in the unsalted butter and minced garlic, cooking for about 1 minute until the garlic is fragrant and the butter is melted and combined with the onions.
- Toast the Rice: Add the long grain white rice to the skillet and cook for 1-2 minutes, stirring constantly, to lightly toast the rice and enhance its flavor.
- Add Broth and Seasonings: Pour in the beef broth along with Worcestershire sauce, fresh thyme, salt, and black pepper. Stir to combine all ingredients well.
- Simmer the Rice: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer gently for 18-20 minutes, or until the rice is tender and the liquid has been fully absorbed.
- Add Cheese and Finish: Turn off the heat. Stir in the shredded Gruyère and grated Parmesan cheese until melted and creamy, fully incorporating the cheese into the rice.
- Rest and Serve: Allow the rice to sit covered for 5 minutes to thicken slightly. Serve garnished with chopped parsley if desired for a fresh, colorful touch.
Notes
- For a vegetarian version, substitute the beef broth with vegetable broth and omit the Worcestershire sauce or replace it with a vegetarian-friendly alternative.
- For a casserole-style dish, transfer the cooked rice to a baking dish, top with extra cheese, and bake in a preheated oven until bubbly and golden on top.
- Use Swiss cheese as an alternative if Gruyère is unavailable for a similar creamy texture and flavor.
- Make sure to stir frequently while caramelizing onions to prevent burning and ensure even cooking.
