Alright, let’s talk about this rice thingy with that fancy French onion soup stuff. I ain’t no chef, mind you, just a plain ol’ cook, but I know what tastes good, ya hear?
So, first things first, you gotta get yourself some onions. Not just any onions, mind you, but the good kind, the ones that make you cry a little when you cut ’em. Lots of ’em! You gonna need a whole mess of onions, ’cause that’s what makes this dish so darn tasty.
Now, you gotta slice them onions up real nice, not too thick, not too thin, just right. Like Goldilocks and the porridge, ya know? Then, get yourself a big ol’ pot, the kind you use for makin’ stew or somethin’. Put some oil in it, or butter, whatever you got on hand. Don’t get too fancy, it’s all gonna taste good in the end, trust me.
- Melt butter
- Add some salt and black pepper
Throw them onions in the pot and let ’em cook low and slow. That’s the secret, see? You can’t rush good onions. You gotta let ’em sweat and caramelize and get all sweet and yummy. It takes a while, maybe half an hour, maybe longer. Just keep stirrin’ ’em every now and then so they don’t burn. You want ’em golden brown, like a good tan, not burnt to a crisp.
While them onions are cookin’, you can get your rice ready. I like to use regular long-grain rice, nothin’ fancy. Wash it a few times till the water runs clear, just like my grandma used to do. Then, set it aside for a bit.
Once them onions are nice and caramelized, you gonna add some broth. Chicken broth, beef broth, vegetable broth, whatever you got. Heck, you could even use water if you’re in a pinch. Just make sure it’s hot, ya know? Bring it to a boil, then add your rice. Give it a good stir, then turn the heat down low, cover the pot, and let it simmer. Don’t open the lid every five minutes. You gotta let it do its thing, ya hear?
Now, here’s where you can get a little fancy if you want. Some folks like to add a splash of wine or a bit of thyme or some other herbs. Me? I just like to keep it simple. A little salt, a little pepper, that’s all you need. But you do you, honey. It’s your kitchen, you can do whatever you want.
After about twenty minutes, your rice should be cooked through. Give it a fluff with a fork and take a taste. If it’s still a little crunchy, add a bit more broth and let it simmer for a few more minutes. If it’s too watery, then you open the lid and let the water evaporate a bit. Once it’s just right, you’re good to go.
Now, you can serve it up just like that, or you can add some cheese on top. Some folks like to use Gruyere cheese, the fancy stuff. But I say any kind of cheese will do. Cheddar, Swiss, even that processed stuff in the orange package, it all tastes good. Just sprinkle it on top while the rice is still hot, and let it melt. Oh, and don’t forget a little sprinkle of fresh parsley, just to make it look pretty.
And that’s it, folks. Rice with French onion soup stuff. It’s easy to make, it’s cheap, and it’s darn tasty. Perfect for a cold night, or any night, really. So go on, give it a try. You won’t be sorry, I promise you that.
This French Onion Soup Rice is comfort food at its finest. It’s the perfect side dish or even a main course if you are feeling lazy like me. You got your rice, you got your onions and you got your cheese. What else could you ask for, right? So go make it, already!
Tags: [French onion soup, Rice dish, Easy recipe, Comfort food, Caramelized onions, Dinner, Side dish]
