Description
French Onion Soup Rice is a delightful fusion of the classic French onion soup flavors with the comforting texture of rice. This savory side dish combines caramelized onions, beef broth, and melted cheese, making it a perfect accompaniment to any meal.
Ingredients
Units
Scale
- 1 cup long-grain white rice
- 2 tablespoons unsalted butter
- 2 medium yellow onions, thinly sliced
- 2 cups beef broth
- 1 can (10.5 ounces) condensed French onion soup
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 cup shredded Gruyère or Swiss cheese
- Fresh parsley, for garnish (optional)
Instructions
- Caramelize the Onions:
- In a large skillet over medium heat, melt the butter.
- Add the sliced onions and cook, stirring occasionally, until they become golden brown and caramelized, about 25-30 minutes.
- Combine Ingredients:
- Preheat your oven to 350°F (175°C).
- In a 9×13-inch baking dish, combine the uncooked rice, beef broth, condensed French onion soup, garlic powder, dried thyme, and black pepper.
- Stir in the caramelized onions until evenly distributed.
- Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil, stir the rice, and continue baking uncovered for an additional 20-25 minutes, or until the rice is tender and most of the liquid is absorbed.
- Add Cheese:
- Sprinkle the shredded Gruyère or Swiss cheese evenly over the top of the rice.
- Return the dish to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Serve:
- Remove from the oven and let it sit for a few minutes.
- Garnish with fresh parsley if desired and serve warm.
Notes
- For added depth of flavor, deglaze the skillet with a splash of white wine after caramelizing the onions.
- This dish pairs well with roasted meats or can be enjoyed as a standalone vegetarian entrée.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.