Description
Make a rich, savory rice side dish that captures the deep flavor of French onion soup using simple ingredients in one pot.
Ingredients
Scale
- 1 tablespoon unsalted butter
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup long-grain white rice, uncooked
- 2 cups beef broth
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup shredded Gruyère cheese (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Melt the butter in a medium saucepan or Dutch oven over medium heat.
- Add the sliced onion and cook slowly, stirring occasionally, for 10 to 15 minutes until the onions are deeply caramelized and soft. Do not rush this step.
- Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the uncooked rice, coating it well with the butter and onions. Cook for 1 minute.
- Pour in the beef broth, dried thyme, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 18 to 20 minutes, or until all the liquid is absorbed and the rice is tender. Do not lift the lid during simmering.
- Remove the pot from the heat and let it stand, covered, for 5 minutes.
- Fluff the rice gently with a fork. If using, sprinkle the Gruyère cheese over the top and cover for 2 minutes to melt.
- Garnish with fresh parsley before serving.
Notes
- For deeper flavor, use homemade beef broth instead of store-bought.
- If you do not have Gruyère, Swiss cheese works as a substitute.
- You can prepare the caramelized onions up to two days ahead of time and store them in the refrigerator.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup cooked
- Calories: 310
- Sugar: 4
- Sodium: 650
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 2
- Protein: 8
- Cholesterol: 25