rice and french onion soup recipe

Written ByJenny Smyth Posted on
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The Best rice and french onion soup recipe

I’ve been making rice and French onion soup for years, and it’s still one of my family’s favorite comfort foods. There’s something about the combination of flavors and textures that just feels like home. I remember my grandmother used to make it for me when I was a kid, and it always brought me such joy.

The first time I made it myself, I was a bit nervous, but with a few simple tips and tricks, I was able to create a dish that rivaled her own. Now, I make it all the time for my own family, and they love it just as much as I do. It’s perfect for a weeknight dinner or a special occasion – really, any time you need a little comfort in your life.

And the best part? It’s incredibly easy to make, even on a busy day. You can have this delicious soup simmering away on the stove in no time.

I’ve also found that this recipe is a great way to use up any leftover vegetables or meat you might have on hand – just toss them in and enjoy! My kids love helping me in the kitchen, and this recipe is one of their favorites to assist with – they get to press the garlic cloves and stir the pot. It’s such a fun way to spend time together as a family.

Over the years, I’ve tweaked the recipe to suit our tastes, but at its core, it remains the same classic dish that I fell in love with all those years ago.

Rice and French Onion Soup

Rice and French Onion Soup

4.8 from 1561 votes

A hearty and comforting soup combining the rich, savory flavors of classic French onion soup with tender rice. This one-pot meal features caramelized onions in a beef broth, topped with melted Gruyere cheese and served with a side of perfectly cooked rice.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time60 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup

3 large yellow onions, thinly sliced
3 tbsp unsalted butter
1 tbsp olive oil
1 tsp sugar
1/2 tsp salt
1/4 tsp black pepper
6 cups beef broth
1/2 cup dry white wine
2 sprigs fresh thyme
1 bay leaf

For the Rice

1 cup long-grain white rice
2 cups water
1/2 tsp salt

For the Topping

1 cup shredded Gruyere cheese
4 slices French bread, toasted

👨‍🍳Directions

1Melt the butter with olive oil in a large heavy-bottomed pot over medium heat.
2Add the sliced onions, sugar, salt, and pepper, stirring to coat.
3Cook for 20 to 25 minutes, stirring occasionally, until the onions are deeply caramelized and golden brown, reducing heat if they start to burn.
4Pour in the white wine and scrape up any browned bits from the bottom of the pot.
5Cook for 2 minutes until the wine is mostly evaporated.
6Add the beef broth, thyme sprigs, and bay leaf, then bring the soup to a boil over high heat.
7Reduce the heat to low and simmer for 15 minutes, allowing the flavors to meld.
8While the soup simmers, prepare the rice.
9In a medium saucepan, combine the rice, water, and salt.
10Bring to a boil over high heat, then reduce the heat to low, cover, and cook for 18 minutes until the rice is tender and all liquid is absorbed.
11Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
12Preheat the broiler to high.
13Remove the thyme sprigs and bay leaf from the soup.
14Divide the cooked rice evenly among four oven-safe soup bowls, then ladle the hot soup over the rice.
15Place a toasted bread slice on top of each bowl and sprinkle generously with shredded Gruyere cheese.
16Place the bowls on a baking sheet and broil for 2 to 3 minutes until the cheese is melted and bubbly with golden brown spots.
17Watch carefully to prevent burning.
18Serve immediately while hot, garnished with fresh thyme leaves if desired.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Medium saucepan with lid
Wooden spoon
Chef’s knife
Cutting board
4 oven-safe soup bowls
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 40mg🧂Sodium: 980mg🌾Total Carbs: 48g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 14g

📝Notes

For a vegetarian version, use vegetable broth and omit the beef broth. The rice can be cooked up to 2 days ahead and stored in the refrigerator; reheat before adding to the soup. Gruyere cheese can be substituted with Swiss or provolone for a different flavor profile.

Watch Video Of How Rice and French Onion Soup Works

This rice and French onion soup recipe has been a staple in our household for years, and for good reason – it’s comforting, flavorful, and easy to make.

Whether you’re serving it as part of a special occasion meal or just need something comforting on a weeknight, this recipe delivers every time.

One of my favorite things about this recipe is how versatile it is – feel free to customize it however you like with your favorite ingredients or leftovers.

❓ Frequently Asked Questions About Rice and French Onion Soup

What type of rice should I use?

For this recipe, you’ll want to use long-grain white rice – it’s the most traditional choice and works beautifully with the rich flavors of the soup.

Can I use chicken broth instead of beef broth?

While you can certainly substitute chicken broth if you prefer, keep in mind that it will change the flavor profile of your soup slightly.

Do I have to caramelize the onions?

If you don’t have time or patience for caramelizing the onions, you can simply sauté them in a bit of oil until they’re soft – but trust me, it’s worth taking the extra few minutes to get that deep flavor.

How do I store leftover soup?

This soup freezes beautifully – just let it cool completely before transferring it to an airtight container or freezer bag.

Can I reheat this soup multiple times without compromising its flavor?

Unfortunately not – after three or four reheats, the flavors will start to break down significantly.

Is there a vegetarian version of this recipe?

Simply omit the beef broth and add an extra cup of vegetable broth instead – you can also add some sautéed mushrooms for extra flavor.

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