Name: The Best Recipe for French Onion Soup Rice
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 tablespoons unsalted butter; 2 large yellow onions, thinly sliced; 2 cloves garlic, minced; 1 cup long-grain white rice, rinsed and drained; 2 cups beef broth; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup shredded Gruyère cheese; 1/2 cup shredded mozzarella cheese; 1 tablespoon fresh parsley, chopped (for garnish)

A Little Story Before We Start

Let me tell you, the first time I made French Onion Soup Rice, I thought I was a genius. (Well, I felt like one, anyway; my friends can confirm.) It happened on a chilly Saturday after a long walk that left my cheeks cold and my stomach growling like a grizzly. I opened the fridge expecting inspiration and—surprise!—there was none… except for an ancient bag of rice, yellowing onions, and a forgotten box of beef broth. Next thing I know, my kitchen smelled like a bistro in the middle of Paris—with a slight hint of burnt toast, but hey, you win some, you lose some. Now, every time I cook this, it reminds me of silly conversations and that one time my cat knocked over the pepper grinder all over the counter (we still joke about peppery rice disaster night in our house).

Why I Love Making This (and Maybe You Will, Too)

I usually make this French Onion Soup Rice when I’m craving all the cozy flavor of a proper onion soup but can’t be fussed with all the bread or want something a bit more stick-to-your-ribs. My family goes a bit wild for this dish—seriously, when the cheesy top gets all melty, forks start flying. Sometimes, the onions make me tear up more than an episode of Bake Off, but in a good way. And when I’m just dead tired, I’ll swap the homemade stock for store-bought (because, frankly, who has time to simmer things for ages on a weeknight?).

What You’ll Need (and Where You Can Cheat)

3 large yellow onions, sliced thin (white onions work, too; my gran swore by Vidalia, but I honestly just use whatever’s starting to sprout on the counter)
3 tablespoons butter (or a glug of olive oil if you’re out; done it, worked fine)
1 tablespoon olive oil (I use regular stuff, not the fancy bottle I got for Christmas—save that for salads)
2 cloves garlic, minced (or, you know, that jarred stuff in a pinch but don’t quote me)
1 cup uncooked rice (I usually go for Arborio but long-grain does the trick; leftover cooked rice actually works too, just tweak the stock amount)
2 1/2 cups beef broth (veggie broth works, chicken works—one time I even snuck in a cube bouillon with water and nobody blinked)
1/2 cup dry white wine (optional—unless you’re drinking it, then it becomes essential)
Several sprigs fresh thyme (or a generous pinch of dried if that’s what’s rattling about in your cupboard)
Salt and black pepper, to taste
1 1/2 cups shredded Gruyère or Swiss cheese (Cheddar in a pinch; my aunt uses mozzarella once when she couldn’t find the rest and, well, it still tasted great)
1/4 cup Parmesan, grated (or skip it if you’re not a fan)
Toasted baguette slices (totally optional, but pretty fun for dipping)

How To Throw it All Together

Get the Onions Going: Start by melting the butter and olive oil together in a big skillet or Dutch oven; let it get nice and shimmery. Toss in the onions and stir ‘em sometimes—don’t be tempted to crank the heat, low and slooow is the name of the game here. I let them go for about 25 minutes until deep brown and fragrant. If they look stuck, splash in a sip of water, or wine if you’re feeling fancy. (This is where I usually sneak a bite, because caramelized onions are the best.)
Add Garlic & Rice: Once the onions are, you know, jammy and golden, stir in the garlic for like a minute. Then toss in the rice and let it toast—don’t worry if things stick a bit, just scrape the bits with a wooden spoon (best bit of flavor, honestly!).
Pile in the Liquids: Pour in the beef broth and, if you’re using it, the wine. Add the thyme, a dash of salt, a few cracks of pepper. Give it all a quick stir.
Let It Simmer: Bring it to a gentle bubble, then cover and turn the heat low-low. Let it simmer for 15–18 minutes, or until the rice is plump and has drunk up most of the broth. (Sometimes it takes a bit longer—go by feel, not numbers. If it looks soupy still, cook a bit more. If it’s too dry, add another splash of broth.)
Cheese Time: Sprinkle the Gruyère (or whatever cheese you’ve found) over the top, then the Parmesan. Stick it under the broiler/grill for 3–5 minutes, until bubbly and golden. Or just cover for a few more mins until it melts—up to you, honestly.
Baguette Crunch: While it’s cheesy, I sometimes toast a few baguette slices in the toaster and rub them with a bit of garlic. Not essential—just tasty.

Some Real-World Notes

Once, I added onions too fast and they kind of steamed instead of caramelized. Not a disaster, just not as rich tasting. If you’ve only got 20 minutes to cook, just let them brown a bit more on higher heat, but honestly, patience is kind of key here.
I keep leftover cheese rinds in my freezer and toss one in while simmering—the flavor is next-level (thank you, Cheese Fairy, wherever you are).
Oh, and don’t panic if the top gets slightly dark under the broiler. Those toasty edges? Heaven.

If You Want to Tweak It (I’ve Tried…)

Mushrooms work surprisingly well—just sauté a handful with the onions. Adds a nice earthy oomph.
Brown rice needs more liquid and extra time. I once tried cauliflower rice as an “experiment”; let’s just say, it wasn’t a repeat performer (mushy, odd, but it did smell very nice!).
Vegan version? Switch to vegan butter, veggie broth, and your favorite melting cheese substitute. I’ve done it for a friend, and even my cheese-loving uncle had seconds.

What Kitchen Stuff Do You Need?

A big, heavy skillet or Dutch oven works best for getting those onions just right. But if all you’ve got is a regular ol’ saucepan, that’ll do in a pinch — just stir more and watch the heat. For cheese melting, an ovenproof pan is grand, but honestly, you can just slap a lid on and let the cheese melt from residual heat, which I do when the oven’s busy with other stuff (like cookies — priorities, right?).

The Best Recipe for French Onion Soup Rice

Leftovers? Well, Good Luck With That

So, technically, you can store this in the fridge for up to three days, and it reheats just lovely. But, let’s be honest, in my house it rarely lasts more than a day — someone always “nibbles” at it straight form the pan. If you do manage to stash extra, microwave or stovetop both work for reheating. You could even, on second thought, freeze small portions, but the texture shifts a tad. Up to you!

What Else Should I Serve With This?

My go-to move is a simple green salad with sharp vinaigrette (here’s a killer salad recipe from Smitten Kitchen). But I once served this rice alongside roast chicken for a Sunday lunch — my uncle said it was the best “not quite risotto” he’s ever had. If you’re feeling more snacky, just a few extra slices of cheesy toast for dunking are brill. Sometimes, a splash more wine doesn’t go amiss either, if you catch my drift.

My Hard-Earned Lessons (Pro Tips… Kinda)

Don’t rush those onions — truly, I once tried cranking the heat to get it done. Result? Weirdly bitter and oddly crunchy. (No thanks!)
If you use fresh thyme, tie it up with kitchen twine so you can fish it out later. I’ve forgotten more than once and, uh, biting into a twig is not as fun as you might expect.
If you’re the impatient type, pre-slice onions earlier—their juice makes hands a bit slippery, and once I nearly lost a knife to gravity; be careful.

FAQ — You Ask, I Spill

Can I make it ahead? Oh, totally. Actually, I think the flavor improves overnight. Just store in the fridge and reheat when you want a bowl of happiness.
What’s the best rice type? I lean toward Arborio for its plumpness, but regular white rice is grand. Even Jasmine in a pinch, though it’ll be a bit more floral (still yum!).
Can I skip the wine? Yup. Use more broth. Or water; just season it a bit heavier.
Do I have to use Gruyère? No way — whatever melty cheese is living in your fridge is fine. Although, for a proper French vibe, Gruyère is ace.
Where do you get good beef broth? If you’re up for it, make your own (I learned a lot from this Serious Eats guide). But there’s no shame grabbing boxed broth (I’m partial to Pacific Foods!).

One Last Tangent (Because Why Not?)

I know it sounds odd, but if you ever find yourself with leftover (ha!) French Onion Soup Rice, try topping it with a fried egg in the morning. It’s breakfast, lunch, and a cure for almost anything, really — at least if you ask me.

The Best Recipe for French Onion Soup Rice