French Onion Soup Rice
Ingredients:
1 tablespoon olive oil
2 medium onions, thinly sliced
2 cloves garlic, minced
1 cup long-grain white rice
2 cups beef broth (or vegetable broth for a vegetarian version)
1/2 cup dry white wine (optional)
1 teaspoon dried thyme
1 bay leaf
1 tablespoon soy sauce
1/2 cup grated Gruyère cheese (or Swiss cheese)
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley for garnish (optional)
Directions:
Caramelize the Onions:
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for 20-25 minutes until they are deeply caramelized and golden brown. This may take a bit of time, but it’s essential for developing the rich flavor.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Prepare the Rice:
Add the rice to the caramelized onions, stirring to coat the rice with the onion mixture. Cook for 1-2 minutes until the rice is lightly toasted.
Add Liquids and Simmer:
Pour in the beef broth and dry white wine (if using). Add the dried thyme, bay leaf, and soy sauce. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed. If the rice is not fully cooked and the liquid is absorbed, add a little more broth as needed.
Finish the Dish:
Remove the bay leaf and discard. Stir in the Gruyère and Parmesan cheeses until melted and well combined. Season with salt and pepper to taste.
Serve:
Garnish with fresh parsley if desired. Serve warm.
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Kcal: Approximately 300 kcal per serving | Servings: 4
