Rice with French Onion Soup Recipe
If you’re looking for a cozy, flavorful side dish that’s easy to make and packed with savory goodness, this Rice with French Onion Soup recipe is a winner. Combining the rich, caramelized flavors of French onion soup with fluffy rice, this dish is a comforting twist on a classic.
It’s perfect for pairing with roasted meats, grilled chicken, or even as a standalone meal. Plus, it’s made with simple ingredients you probably already have in your pantry. Let’s get cooking!
Why You’ll Love This Rice with French Onion Soup
This recipe takes the deep, savory flavors of French onion soup and transforms them into a hearty rice dish. The caramelized onions, beefy broth, and melty cheese create a dish that’s rich, comforting, and utterly delicious.
It’s incredibly easy to make and requires minimal prep work. Whether you’re serving it as a side dish or enjoying it on its own, this rice dish is sure to become a family favorite.
How to Make It
This Rice with French Onion Soup recipe is as simple as it is delicious.
Start by caramelizing the onions. Melt butter in a large skillet or Dutch oven and cook thinly sliced onions over medium heat until they’re golden brown and sweet, about 15-20 minutes.
Add minced garlic and fresh thyme, and cook for another minute to infuse the onions with flavor.
Next, stir in the rice and let it toast for a couple of minutes in the buttery onion mixture.
This step helps the rice absorb all the delicious flavors. Pour in the French onion soup and beef broth, then bring everything to a simmer.
Reduce the heat to low, cover the skillet, and let the rice cook until it’s tender and has absorbed all the liquid, about 15-20 minutes.
Once the rice is cooked, remove the skillet from the heat and stir in shredded Gruyère or Swiss cheese until it’s melted and creamy. Season with salt and pepper to taste, and garnish with fresh parsley if you like.
Serve warm and enjoy the rich, comforting flavors!
Make Ahead Method
This Rice with French Onion Soup recipe is a fantastic make-ahead dish, perfect for meal prep or entertaining. You can prepare the entire recipe up to 2 days in advance and store it in an airtight container in the fridge. When you’re ready to serve, reheat it on the stovetop over low heat, adding a splash of broth or water to loosen it up if needed.
If you’d like to freeze it, let the rice cool completely, then transfer it to a freezer-safe container or zip-top bag. It will keep in the freezer for up to 2 months.
To reheat, thaw it in the fridge overnight and warm it gently on the stovetop, stirring occasionally to ensure even heating.
For an even quicker option, you can caramelize the onions and prepare the French onion soup mixture ahead of time. Store them separately in the fridge for up to 2 days, then simply cook the rice when you’re ready to serve.
Pro Tips
- Caramelize the onions slowly: Cooking the onions low and slow is key to developing their sweet, rich flavor. Don’t rush this step—it’s worth the wait!
- Use a good-quality French onion soup: The soup is the star of this dish, so choose a brand you love or make your own for the best results.
- Toast the rice: Stirring the rice in the butter and onion mixture before adding the liquid helps it absorb the flavors better and adds a subtle nuttiness.
- Add extra cheese: For a richer, more indulgent dish, sprinkle extra shredded Gruyère or Swiss cheese on top and broil it for a few minutes until bubbly and golden.
- Use fresh herbs: Stir in fresh thyme or parsley at the end for a pop of freshness and color.
- Make it vegetarian: Use vegetable broth and a vegetarian French onion soup to keep the dish meat-free.
- Double the recipe: This dish is a crowd-pleaser, so consider making a double batch for parties, potlucks, or meal prep.
- Serve with a crunch: Top the rice with crispy fried onions or toasted breadcrumbs for added texture.
Storage Options
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of broth or water to restore moisture.
To freeze, let the rice cool completely, then transfer it to a freezer-safe container. It will keep for up to 2 months. Thaw in the fridge overnight before reheating.
Tools For This Recipe
- Large skillet or Dutch oven: For caramelizing the onions and cooking the rice.
- Wooden spoon: For stirring the onions and rice.
- Measuring cups and spoons: For accurate ingredient portions.
- Cheese grater: For shredding the Gruyère or Swiss cheese.
FAQs!
Can I use instant rice?
Yes, but adjust the cooking time according to the package instructions.
What can I use instead of Gruyère cheese?
Swiss cheese, mozzarella, or even Parmesan work well as substitutes.
Can I make this in a rice cooker?
Yes! Sauté the onions and garlic in a skillet first, then transfer everything to the rice cooker and cook as usual.
How do I make this gluten-free?
Use a gluten-free French onion soup and ensure your broth is gluten-free.
Variations and Substitutions
- Add mushrooms: Sauté sliced mushrooms with the onions for an earthy twist.
- Make it spicy: Add a pinch of red pepper flakes or a dash of hot sauce.
- Add protein: Stir in cooked chicken, beef, or tofu for a heartier meal.
- Use different grains: Try this recipe with quinoa, couscous, or cauliflower rice.
- Top with crispy onions: Add store-bought or homemade crispy fried onions for extra crunch.
Conclusion
This Rice with French Onion Soup recipe is a simple yet flavorful dish that’s perfect for any occasion. It’s comforting, easy to make, and sure to impress your family and friends.
I’d love to hear how it turned out for you! Did you try any variations? Share your thoughts in the comments below, and don’t forget to tag me if you share your creation on social media. Happy cooking!
Rice with French Onion Soup
Ingredients
- 2 tbsp unsalted butter
- 2 large onions thinly sliced
- 2 cloves garlic minced
- 1 tsp fresh thyme or 1/2 tsp dried thyme
- 1 cup long-grain white rice
- 1 can 10.5 oz French onion soup
- 1 cup beef broth or vegetable broth
- 1 cup shredded Gruyère or Swiss cheese
- Salt and pepper to taste
- Optional: Fresh parsley for garnish
Instructions
Step 1: Caramelize the Onions
- Start by melting 2 tablespoons of unsalted butter in a large skillet or Dutch oven over medium heat. Add 2 large thinly sliced onions and cook them slowly, stirring occasionally, for about 15-20 minutes. The key here is patience—cooking the onions low and slow allows them to caramelize, turning golden brown and sweet. If the onions start to stick, you can add a splash of water or broth to deglaze the pan.
Step 2: Add Garlic and Thyme
- Once the onions are caramelized, add 2 cloves of minced garlic and 1 teaspoon of fresh thyme (or 1/2 teaspoon of dried thyme). Cook for about 1 minute, stirring constantly, until the garlic is fragrant. Be careful not to let it burn, as burnt garlic can taste bitter.
Step 3: Toast the Rice
- Add 1 cup of long-grain white rice to the skillet and stir to coat it in the buttery onion mixture. Let the rice toast for 2-3 minutes, stirring occasionally. This step helps the rice absorb the flavors and adds a subtle nuttiness to the dish.
Step 4: Add the Liquids
- Pour in 1 can (10.5 ounces) of French onion soup and 1 cup of beef broth (or vegetable broth for a vegetarian version). Stir everything together to combine. Bring the mixture to a simmer, then reduce the heat to low.
Step 5: Cook the Rice
- Cover the skillet with a lid and let the rice cook for 15-20 minutes, or until the rice is tender and has absorbed all the liquid. Avoid lifting the lid too often, as this can release steam and extend the cooking time.
Step 6: Add the Cheese
- Once the rice is cooked, remove the skillet from the heat. Stir in 1 cup of shredded Gruyère or Swiss cheese until it’s melted and creamy. The cheese adds a rich, indulgent finish to the dish.
Step 7: Season and Serve
- Taste the rice and season with salt and pepper as needed. If you’d like, garnish with fresh parsley for a pop of color and freshness. Serve the rice warm as a side dish or a main course.
Notes
