French Onion Soup Rice
This French Onion Soup Rice takes the comforting flavors of traditional French onion soup and combines them with rice for a hearty, savory dish. It's perfect as a side or main course, offering a unique twist on a classic favorite.
Equipment
- 1 Large saucepan
- 1 Wooden spoon
- 1 Measuring cups
- 1 Measuring spoons
- 1 Cutting board
- 1 Ladle
- 4 Serving bowls
Ingredients
- 2 tablespoons olive oil
- 2 large onions, finely sliced
- 2 cloves garlic, minced
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups beef or vegetable broth
- 1 cup Arborio rice (or any short-grain rice)
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- ½ cup grated Gruyère cheese
- ¼ cup fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large saucepan over medium heat.
- Add finely sliced onions and cook for about 15 minutes, stirring occasionally until they are caramelized.
- Incorporate minced garlic, sugar, salt, and black pepper to the onions. Cook for an additional 2-3 minutes until fragrant.
- Pour in the broth and bring the mixture to a simmer.
- Stir in the Arborio rice and thyme. Reduce heat to low, cover the saucepan, and let it cook for 18-20 minutes or until rice is tender and has absorbed most of the liquid, stirring occasionally.
- Once the rice is cooked, remove from heat, then stir in half of the grated Gruyère cheese until melted and well combined.
- Serve the soup rice in bowls, topped with the remaining Gruyère cheese and chopped parsley.
Notes
For extra flavor, consider adding a splash of white wine when the onions are caramelizing.
You can also substitute the cheese with a dairy-free alternative or omit it for a lighter version.
This dish is best served warm but can be stored in the refrigerator for up to 3 days. Reheat before serving.