French Onion Soup with Rice Recipe:The best way to cook.

Okay, so I’ve been seeing this French onion soup rice thing all over the internet, and I had to try it. I mean, French onion soup? Amazing. Rice? A staple. Put them together? It sounded potentially life-changing. So, here’s how my little kitchen experiment went down.

Getting Started

First, I gathered my ingredients. I’m a pretty lazy cook, so I didn’t go full-on fancy. Here’s what I grabbed:

• Some onions (like, 3 big ones)
• Butter (because, duh)
• Beef broth (the boxed kind, no shame)
• A splash of dry red wine (leftover from… who knows when)
• Rice (I used plain white rice, nothing special)
• Some Gruyère cheese (because I wanted to feel at least a little bit sophisticated)
• A bit of thyme (from my sad little herb garden)

The Onion Sweat-Fest

The first, and probably most time-consuming part, was dealing with the onions. I sliced them up – not too thin, not too thick, just, you know, onion-slice-sized. Then, I melted a good chunk of butter in my biggest pot. I tossed the onions in and started the long, slow process of caramelizing them. This took FOREVER. Seriously, I stirred and stirred, and watched them slowly turn from pale and sad to golden brown and delicious. It was probably a good 45 minutes, maybe even longer. Patience is not my strong suit, but it’s key here.

Adding the Flavor Bombs

Once the onions were looking good and caramelized, I deglazed the pan with that splash of red wine. I let it bubble and reduce for a bit, then I poured in the beef broth. I also threw in a few sprigs of thyme. I brought the whole thing to a simmer and just let it hang out for a while, maybe 15 minutes, to let all the flavors meld together.

Rice Time!

Next up, the rice! I rinsed my rice (because I’m trying to be a responsible adult), then I added it straight into the onion-broth mixture. I stirred it all up, brought it back to a simmer, then covered the pot and lowered the heat. Then, it was just a waiting game again. I cooked it until the rice was tender and had absorbed most of the liquid – about 20 minutes, give or take.

Cheesy Goodness

Almost there! I preheated my broiler. Once the rice was cooked, I ladled it into some oven-safe bowls. Then, the best part: I topped each bowl with a generous handful of that Gruyère cheese. I stuck the bowls under the broiler for just a few minutes, until the cheese was all melty and bubbly and golden brown and… perfection.

The Verdict

Okay, so final thoughts? This was GOOD. Like, really good. The rice was creamy and flavorful, the onions were sweet and savory, and the cheese was… well, it was cheese. What’s not to love? It definitely took some time, mostly because of the onion caramelizing, but it was totally worth it. It’s a super comforting and satisfying meal, and I’ll definitely be making it again. Maybe next time I’ll even try it with some crusty bread on top, like a real French onion soup. 10/10, would recommend!