Savory French Onion Soup Rice with Melted Cheese and Herbs

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French Onion Soup Rice brings together the rich, savory flavors of French onion soup with the heartiness of rice. The caramelized onions provide a deep sweetness that complements the savory broth, while the gooey, melted cheese creates a comforting, indulgent topping. This dish is perfect for those looking for a warming, satisfying meal that combines all the best aspects of both a soup and a rice dish in one!

  1. Ingredients:

For the Soup Base:

  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 4 large yellow onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 1 bay leaf
  • 4 cups beef broth (or vegetable broth for a vegetarian version)
  • 1 cup dry white wine (optional, but recommended)
  • Salt and pepper, to taste
  • 1 tablespoon balsamic vinegar (optional for added depth)

For the Rice:

  • 1 cup long-grain white rice (or Arborio rice for creamier texture)
  • 2 tablespoons butter
  • 1 1/2 cups beef or vegetable broth (can substitute with water)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Topping:

  • 1 1/2 cups shredded Gruyère or Swiss cheese (or a mix of both)
  • Fresh parsley, chopped (for garnish)

Directions:

  1. In a large pot, melt the butter and olive oil over medium heat. Add the sliced onions and cook, stirring frequently, for about 20-25 minutes, until the onions are golden brown and caramelized.
  2. Add the minced garlic and thyme, and cook for another minute until fragrant.
  3. Pour in the white wine (if using) and let it simmer for about 2-3 minutes, scraping the bottom of the pot to release any browned bits.
  4. Add the beef broth, bay leaf, and balsamic vinegar (if using), and stir to combine. Bring to a simmer and cook for another 15 minutes. Season with salt and pepper to taste. Remove from heat and set aside.
  5. While the soup is simmering, cook the rice: In a separate pot, heat olive oil over medium heat. Add the rice and cook for 2-3 minutes, stirring occasionally to lightly toast the rice.
  6. Add the broth (or water) to the rice along with the salt and pepper. Bring to a boil, then cover and reduce the heat to low. Let it cook for 18-20 minutes, or until the rice is tender and the liquid has been absorbed. Remove from heat and fluff with a fork.
  7. Preheat your broiler to high.
  8. To assemble: Spoon the cooked rice into oven-safe bowls. Ladle the French onion soup over the rice, making sure the rice is covered with the soup. Top each bowl with a generous handful of shredded Gruyère or Swiss cheese.
  9. Place the bowls under the broiler for 2-4 minutes, or until the cheese is melted and bubbly, forming a golden brown crust.
  10. Remove from the oven and garnish with fresh parsley. Serve hot!

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 350 kcal per serving | Servings: 4 servings

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