Description
A creamy and flavorful rice dish infused with the rich taste of French onion soup, perfect as a side or main dish.
Ingredients
Scale
- 2 cups long-grain white rice
- 4 cups low-sodium beef broth
- 1 medium onion, thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup shredded Gruyère cheese (or Swiss cheese)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the sliced onion and sauté for about 15-20 minutes, stirring occasionally, until the onions are caramelized and golden brown.
- Add the garlic powder, dried thyme, salt, and pepper to the onions. Stir to combine and cook for an additional 2 minutes.
- In a separate pot, bring the beef broth to a simmer.
- Add the rice to the skillet with the caramelized onions, stirring to coat the rice with the onion mixture.
- Pour the simmering beef broth over the rice and bring to a gentle boil. Reduce the heat to low, cover, and let it cook for about 18-20 minutes, or until the rice is tender and has absorbed the liquid.
- Once the rice is cooked, remove it from heat and stir in the remaining 2 tablespoons of butter and the shredded cheese until melted and creamy.
- Fluff the rice with a fork and garnish with chopped parsley before serving.
Notes
- For a vegetarian version, substitute vegetable broth for beef broth and omit the cheese or use a plant-based cheese.
- For added flavor, consider mixing in sautéed mushrooms or a splash of balsamic vinegar before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 1g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 20mg