Savory French Onion Soup Rice
Creamy, savory, and impossibly comforting — Savory French Onion Soup Rice is a one-pot hug for your taste buds.
Servings: 4 servings
Equipment
- Medium Pot
Ingredients
Ingredients
- 1 1/4 cup Long Grain Rice, uncooked
- 1 can Beef Broth (14.5 oz) Room temperature preferred
- 1 large Onion, thinly sliced
- 2 tablespoons Butter, unsalted or salted
- 1 teaspoon Dried Thyme Or 1 tablespoon fresh, chopped
- Salt and Black Pepper to taste
- 1/4 to 1/2 cup Grated Cheese (optional, for topping)
Instructions
- In a medium pot, melt 2 tablespoons butter over medium heat. Add the thinly sliced onion and cook, stirring occasionally, until the onions are deeply golden and caramelized, about 15–20 minutes. Reduce the heat if the onions begin to brown too quickly; slow caramelization is key for sweet, rich flavor.
- Add 1 1/4 cup uncooked long grain rice to the pot and stir for 1–2 minutes so the rice is coated with butter and mixed thoroughly with the onions. This step helps the rice pick up flavor as it cooks.
- Pour in the 14.5 oz can of beef broth and add 1 teaspoon thyme. Season with salt and pepper to taste — start with a small pinch of each and adjust later after cooking. Give everything a good stir.
- Bring the mixture to a gentle boil over medium-high heat, then reduce heat to low, cover the pot tightly, and simmer for about 18 minutes or until the rice is tender and the liquid is absorbed. Avoid lifting the lid during the simmer so the rice cooks evenly.
- Optional: Remove from heat and sprinkle grated cheese on top. Cover briefly for 1–2 minutes to let the cheese melt into a luscious topping. Serve warm and enjoy.
Notes
Cool leftovers to room temperature, then store in an airtight container in the refrigerator for up to 3–4 days. This dish can be frozen, though rice texture may change slightly. Portion into freezer-safe containers and freeze for up to 2 months. Reheat gently on the stove over low heat with a splash of water or broth to revive moisture and creaminess.