French Onion Soup Rice
This French Onion Soup Rice combines the rich, caramelized flavors of classic French onion soup with hearty rice. It's a comforting dish perfect for a cozy meal that satisfies both the tastebuds and the soul.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 ladle
- 1 measuring cups and spoons
- 1 cutting board
- 2 oven-safe dishes for serving
Ingredients
- 2 tablespoons unsalted butter
- 2 medium onions, thinly sliced
- 4 cups beef broth For a vegetarian version, substitute with vegetable broth.
- 1 cup Arborio rice Can use any short-grain rice.
- 1 teaspoon dried thyme
- 1 bay leaf
- to taste salt
- to taste pepper
- 1 cup grated Gruyère cheese Can substitute with Swiss cheese.
- to garnish fresh parsley, chopped
Instructions
- In a large pot or Dutch oven, melt the unsalted butter over medium heat. Once melted, add the thinly sliced onions. Cook, stirring frequently, for about 10-15 minutes, until the onions are caramelized and golden brown.
- Add the Arborio rice to the pot and stir to combine with the onions, cooking for an additional 2-3 minutes, allowing the rice to toast slightly.
- Pour in the beef broth and add the dried thyme, bay leaf, salt, and pepper. Stir well and bring the mixture to a simmer.
- Reduce the heat to low, cover the pot, and let it cook for about 20 minutes or until the rice is tender and has absorbed most of the liquid. Remove the bay leaf.
- Preheat your oven to 400°F (200°C).
- Divide the rice mixture into oven-safe dishes, then top each with grated Gruyère cheese. Bake in the preheated oven for 10-15 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and allow to cool for a couple of minutes. Garnish with chopped fresh parsley before serving.
Notes
For a vegetarian version, substitute beef broth with vegetable broth and omit any meat-based toppings. You can add croutons on top before baking for an extra crunchy texture. Feel free to mix in additional vegetables such as mushrooms or bell peppers for added flavor and nutrition.