Ingredients:

  • 2 large onions, thinly sliced
  • 3 tablespoons olive oil or butter
  • 4 cups beef or vegetable broth
  • Salt and pepper to taste
  • Optional: Fresh thyme sprigs or dried thyme (1 teaspoon)
  • 1 cup long-grain rice (e.g., basmati or jasmine)
  • 2 cups water (or as per rice package instructions)
  • Grated cheese (e.g., Gruyère, mozzarella, or cheddar)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. In a large pot over medium heat, add olive oil or butter. Once heated, add the sliced onions and sauté them until they are caramelized and golden brown—about 15-20 minutes, stirring occasionally.
  2. Pour in the beef or vegetable broth. If using fresh thyme, add it now. Season with salt and pepper to taste. Bring to a simmer and let it cook for an additional 10 minutes to allow flavors to meld.
  3. While your soup simmers, rinse the rice under cold water until it runs clear. In another pot, combine rinsed rice with water according to package instructions—typically about 2 cups of water for every cup of rice. Bring it to a boil over high heat; then reduce heat to low, cover with a lid, and cook until all liquid is absorbed—about 15-20 minutes, depending on your type of rice.
  4. Once both components are ready: Fluff the cooked rice with a fork. In serving bowls, layer some onion soup at the bottom followed by spoonfuls of warm fluffy rice on top. Sprinkle grated cheese generously over each bowl.
  5. For an extra cheesy finish: Place bowls under a broiler for about 2-3 minutes until cheese is bubbly and golden brown.
  6. Remove from oven carefully; sprinkle freshly chopped parsley on top before serving hot.