Indulge in the classic comfort of my French Onion Soup Rice, a classic soup, transformed into a savory rice dish! Capture the depth of caramelized onions, the richness of beef broth, and a hint of melted cheese, without hours of stirring. Savor the essence of the iconic soup with a satisfying texture, any day of the week!
If you are a fan of French Onion flavors, I highly recommend you trying my French Onion Hot Dog or my French Onion Chicken Pasta. Make my Coconut Jasmine Rice or Buttered Garlic Rice for different flavored rice dished.
Ingredients
Find below the list of ingredients used for my French Onion Soup Rice recipe.
- Butter
- Olive Oil
- White Onion
- Balsamic Vinegar
- Beef Broth
- Dry Onion Soup Mix
- Jasmine Rice
- Extra Old White Cheddar Cheese
- Fresh Thyme Leaves
See recipe card for quantities.
Instructions
Start by preheating your oven to 425F. Use a 3.5 Quart oven-safe braiser, preferably with a lid.
Step 1: Preheat the braiser on medium heat. Melt down 2 tablespoon butter and add in the olive oil. Add the sliced onions and cook low and slow for 15 minutes, stirring often until they start to gain color.
Step 2: Deglaze the pan with the beef broth and balsamic vinegar. Whisk in the onion soup mix into the broth.
Step 3: Bring the broth a boil and then turn off the heat. Sprinkle the rice evenly into the hot liquid. Place the lid on the braiser and transfer to the preheated oven. Bake for 30 minutes.
Step 4: Remove the lid from the cooked rice. Carefully sprinkle on the grated cheese on top of the French Onion Soup Rice. Place the braiser under your oven broiler, watching until just lightly brown.
Remove the French Onion Soup Rice from the oven and garnish with the fresh thyme leaves. Rest for 5 minutes and serve.
Substitutions
- Cheese - For a more traditional French Onion soup taste, replace half the grated cheese with Gruyere.
- Rice - Use a regular long grain White Rice instead of the Jasmine rice in the recipe. Make sure not to use "minute", or "instant" rice for this recipe.
Storage
Store any leftover French Onion Soup Rice in an airtight container. Place in the refrigerator for 2-3 days of in the freezer for up to a month.
Recipe
French Onion Soup Rice
Ingredients
- 6 tablespoon Butter divided
- 1 tablespoon Olive Oil
- ½ large White Onion thinly sliced
- 2 tablespoon Balsamic Vinegar
- 3⅓ cup Beef Broth
- 1 pouch Dry Onion Soup Mix
- 1¼ cup Jasmine Rice
- 1½ cup Extra Old White Cheddar
- 1 teaspoon Fresh Thyme Leaves
Instructions
- Start by preheating your oven to 425F. Use a 3.5 Quart oven-safe braiser, preferably with a lid. If your oven safe skillet has no lid, you can cover it with aluminum foil.
- Preheat the braiser on medium heat. Melt down 2 tablespoon butter and add in the olive oil. Add the sliced onions and cook low and slow for 15 minutes, stirring often until they start to gain color.
- Deglaze the pan with the beef broth and balsamic vinegar. Whisk in the onion soup mix into the broth. Bring the broth a boil and then turn off the heat.
- Sprinkle the rice evenly into the hot liquid. Place the lid on the braiser and transfer to the preheated oven. Bake for 30 minutes.
- Remove the lid from the cooked rice. Carefully sprinkle on the grated cheese on top of the French Onion Soup Rice. Place the braiser under your oven broiler, watching until just lightly brown.
- Remove the French Onion Soup Rice from the oven and garnish with the fresh thyme leaves. Rest for 5 minutes and serve.
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