French Onion Rice

French onion rice is all about the depth of flavor, and in this recipe, I’ll teach you four tips for creating irresistible layers of savory, sweet, rich, cheesy goodness. With less than ten ingredients and just 30 minutes, you can make a memorable rice dish that’s sure to impress!

This French onion rice takes everything you love about French onion soup and turns it into a buttery, cheesy side dish. Sweet caramelized onions, garlic, and melty cheese get folded into tender basmati rice that’s been simmered in broth, so every bite is rich, savory, and full of flavor. And the best part? It’s completely stovetop — no oven required.

The magic is in the details. Onions slowly caramelize in a mix of olive oil and butter for deep, golden flavor, while broth instead of water gives the rice an extra layer of savoriness. A blend of parmesan and gruyere melts through at the end, adding sharpness and gooey goodness. It’s cozy, nostalgic, and the kind of side dish that steals the spotlight.

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French Onion Rice Recipe

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

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French onion rice is all about the depth of flavor, and in this recipe, I'll teach you four tips for creating irresistible layers of savory, sweet, rich, cheesy goodness. With less than ten ingredients and just 30 minutes, you can make a memorable rice dish that's sure to impress!

8

Ingredients

• ▢ 2 tablespoons butter
• ▢ 2 tablespoons olive oil
• ▢ 4 large yellow onions (thinly sliced)
• ▢ 2 cloves garlic (finely minced)

The Rice

• ▢ 2 cups basmati rice (rinsed)
• ▢ 3 cups chicken broth (see notes)
• ▢ ½ teaspoon sea salt
• ▢ 1 cup grated parmesan
• ▢ 1 cup grated gruyere cheese

Instructions 

• Heat the butter and olive oil in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, until the onion is translucent, about 3 minutes. Turn the heat down to low and continue to cook until the onions are deep golden and caramelized, about 15-20 minutes. Add the garlic and cook for 1 minute more.
  2 tablespoons butter, 2 tablespoons olive oil, 4 large yellow onions, 2 cloves garlic
  
• While the onions are cooking, start the rice. Add the basmati, chicken broth, and salt to a medium-sized pot over high heat. Bring the pot to a boil then reduce the heat to low, cover the pot, and cook for 12 minutes. Remove the pot from the heat and let it rest, covered, for 10 minutes.
  2 cups basmati rice, 3 cups chicken broth, ½ teaspoon sea salt
  
• Set a scoop of the onions aside for serving and then stir the rest into the rice. Add both the cheeses and stir again.
  1 cup grated parmesan
  
• Serve the rice with the reserved caramelized onions on top.
  

Video

Notes

Stock: You can use vegetable stock if you want to make this recipe vegetarian. 

Serving suggestions:  To complete the meal, try serving this with my Italian seasoning chicken and a spring mix salad. 

Serving size: I’ve made this a larger serving size (it serves 8) because leftovers are fantastic, and we’d really like to have extra to reheat the next day for an easy dinner. 

Nutrition

Serving: 1 = 1/8th of the recipe, Calories: 377kcal (19%), Carbohydrates: 45g (15%), Protein: 14g (28%), Fat: 15g (23%), Saturated Fat: 8g (50%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 36mg (12%), Sodium: 818mg (36%), Potassium: 204mg (6%), Fiber: 2g (8%), Sugar: 4g (4%), Vitamin A: 345IU (7%), Vitamin C: 6mg (7%), Calcium: 349mg (35%), Iron: 1mg (6%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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