Hey food lovers, my onion soup rice is here. Very easy to make and tastes so good. The whole process is simple. It is French cuisine.
In summer, I was trying desserts and sweets and now that summer is about to end, I decided to try something different. And this recipe wasn’t only different but yummy too. So I must recommend trying this and sharing your reviews with me in the comment section and also on Pinterest or on Instagram.
Okay, without wasting time, take a look at the ingredients and the whole process of how to make French onion soup rice.
Ingredients
- Long-Grain Rice: Long-grain rice is ideal because it doesn’t clump together and absorbs the flavors of the broth beautifully.
- Beef Broth: Opt for low-sodium beef broth to control the salt level.
- French Onion Soup: Adds the signature caramelized onion flavor that makes this dish resemble the classic French onion soup. You can use canned soup or homemade French onion soup.
- Butter (Cold): Used for caramelizing the onions and coating the rice. Cold butter helps regulate the temperature during the initial cooking process, ensuring a smooth caramelization.
- Fresh Parsley
- Optional Toppings:
- Shredded Gruyère or Swiss Cheese: Melts into the rice, adding a creamy and slightly nutty flavor. It mimics the melted cheese topping of traditional French onion soup.
Croutons: For a crunchy texture, reminiscent of the toasted bread layer in classic French onion soup.
How To Make Rice and French Onion Soup Recipe
- Caramelize the Onions:
In a large skillet or saucepan over medium heat, melt the butter. Add the sliced onions and cook slowly, stirring occasionally, for 15–20 minutes until they’re soft and deeply golden brown. - Add Rice and Liquids:
Stir in the uncooked rice, coating it in the onion mixture. Pour in the beef broth and French onion soup. Season with a pinch of salt and pepper. Bring to a gentle boil. - Simmer:
Reduce heat to low, cover, and let it simmer for 18–20 minutes, or until the rice is tender and the liquid is fully absorbed. - Top and Serve:
Once the rice is done, top with shredded Gruyère or Swiss cheese (you can melt it under a broiler for a minute or two if desired). Sprinkle with chopped fresh parsley and add croutons for a crunchy, soup-inspired finish.
How To Store
Any remaining portions of this dish can be sealed in an airtight container and kept in the fridge for 2-3 days. Over time, the flavors will develop further through storage, making for an even tastier meal when enjoyed again later. The onion soup rice recipe actually improves with age, so be sure to enjoy some leftovers if possible. Proper refrigeration helps keep it fresh until your next serving.
Pro Tips for the Best Rice and French Onion Soup
- Choose the Right Onions:
- Use yellow onions for a balance of sweetness and savory flavor. Sweet onions (like Vidalia) can also work if you prefer a milder taste.
- Low and Slow for Caramelizing:
- Don’t rush the caramelization process. Cooking the onions over medium heat ensures they develop deep flavor without burning.
- Use High-Quality Broth:
- The broth is a key component of the flavor. Choose a rich, flavorful beef broth (preferably low-sodium) or make your own.
- Rice Cooking Consistency:
- Check the rice as it cooks. If the liquid absorbs too quickly and the rice isn’t fully tender, add a small amount of hot broth or water and continue cooking.
- Add Extra Veggies:
- For a nutritional boost, stir in chopped spinach, kale, or zucchini during the last 5 minutes of cooking.
- Customize Toppings:
- For a more indulgent dish, broil the rice with the cheese topping for 2-3 minutes until bubbly and golden. This adds a layer of texture and flavor.
- Control Salt:
- Since both French onion soup and beef broth can be salty, taste the dish before adding additional salt.
Final Thoughts
It’s a one-pot wonder that’s simple to make, versatile, and great for leftovers. Add cheese and croutons for an elevated presentation, or customize it with your favorite veggies for a nutritious twist!
More Soup Recipes
French Onion Soup Rice
Ingredients
- 1 cup uncooked long grain white rice
- 4 cups beef broth
- 1 can 10.5 oz French onion soup
- 2 tablespoons butter
- 2 large onions thinly sliced
- Salt and pepper to taste
- 1/2 cup shredded Gruyère or Swiss cheese optional
- Fresh parsley chopped (for garnish)
- Croutons optional, for serving
Instructions
Caramelize the Onions:
- In a large skillet or saucepan over medium heat, melt the butter. Add the sliced onions and cook slowly, stirring occasionally, for 15–20 minutes until they're soft and deeply golden brown.
Add Rice and Liquids:
- Stir in the uncooked rice, coating it in the onion mixture. Pour in the beef broth and French onion soup. Season with a pinch of salt and pepper. Bring to a gentle boil.
Simmer:
- Reduce heat to low, cover, and let it simmer for 18–20 minutes, or until the rice is tender and the liquid is fully absorbed.
Top and Serve:
- Once the rice is done, top with shredded Gruyère or Swiss cheese (you can melt it under a broiler for a minute or two if desired). Sprinkle with chopped fresh parsley and add croutons for a crunchy, soup-inspired finish.