French Onion Soup Rice
This French Onion Soup Rice combines the deep, caramelized flavors of French onion soup with fluffy, cheesy rice. Perfect as a side or main dish!
Prep
: 10
Total
: 25 minutes
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions thinly sliced
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 cup long-grain white rice or basmati
- 2 cups beef broth or vegetable broth for a vegetarian version
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/2 cup shredded Gruyère cheese or Swiss cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup crispy fried onions optional, for topping
- Chopped fresh parsley for garnish
Instructions
Caramelize the Onions:
- In a large skillet or saucepan, melt the butter with olive oil over medium heat.
- Add the sliced onions, sugar, salt, and pepper. Cook, stirring occasionally, for about 20-25 minutes until deep golden brown.
- Stir in Worcestershire sauce and cook for another minute.
Toast the Rice:
- Add the uncooked rice to the pan with the onions and stir for 2 minutes to lightly toast it.
Cook the Rice:
- Pour in the beef broth, then add garlic powder, thyme, and onion powder. Stir to combine.
- Bring to a boil, then reduce the heat to low. Cover and simmer for 18-20 minutes until the rice is tender and absorbs the liquid.
Add the Cheese:
- Once the rice is cooked, stir in Gruyère cheese and Parmesan cheese until melted and creamy.
Serve & Garnish:
- Fluff the rice with a fork, then top with crispy fried onions and fresh parsley.
- Serve warm and enjoy!
Notes
- Use Vegetable Broth: Swap beef broth for vegetable broth to make it vegetarian.
- Make It Creamier: Stir in a splash of heavy cream or more cheese for a richer texture.
- Caramelization Tip: Cooking the onions low and slow brings out their natural sweetness—don’t rush this step!
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.