Description
All the rich, savory flavors of French onion soup reimagined in a hearty rice dish. Caramelized onions, beef broth, herbs, and Gruyere cheese make this comfort food irresistible.
Ingredients
- 3 large yellow or sweet onions, thinly sliced
- 2 tbsp butter
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 bay leaf
- 1½ cups long-grain rice (Basmati or similar)
- 4 cups beef broth (more if needed)
- 1½ cups shredded Gruyere cheese (or Swiss/provolone as substitute)
- Salt and black pepper, to taste
- Optional: 1 tbsp dry sherry or white wine (for deglazing)
Instructions
- Caramelize onions: Heat butter and olive oil in a Dutch oven over medium-low. Add onions and cook slowly for 30–45 minutes until deep golden brown.
- Add aromatics: Stir in garlic, thyme, and bay leaf. Cook 1 minute until fragrant. Deglaze with sherry/wine if using.
- Toast rice: Add rice, stirring constantly for 2–3 minutes.
- Simmer: Add beef broth, bring to a boil, then reduce heat, cover, and simmer 18–20 minutes until rice is tender and liquid is absorbed. Remove bay leaf.
- Broil with cheese: Spoon into oven-safe bowls, top with Gruyere, and broil 2–3 minutes until melted and bubbly.
- Serve: Garnish with thyme or parsley. Serve hot.
Notes
Vegetarian option: Use vegetable broth, and add mushrooms for depth.
Spicy variation: Sprinkle in red pepper flakes with onions.
Creamy version: Stir in a spoonful of crème fraîche or sour cream before serving.
Brown rice swap: Extend simmering to 35–40 minutes; add more broth as needed.
Storage: Refrigerate for 3 days; reheat in oven for best cheesy topping.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Side Dish
- Method: Stovetop + Broil
- Cuisine: French-inspired
Nutrition
- Serving Size: ~1½ cups
- Calories: 395 kcal
- Sugar: 8 g
- Sodium: 820 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Saturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 40 mg