French Onion Soup Rice (Print version)

Caramelized onions, savory broth and melted Gruyère with tender rice baked into a cheesy casserole.

# What goes in:

→ Vegetables

01 - 2 large yellow onions, thinly sliced
02 - 2 cloves garlic, minced

→ Grains

03 - 1 cup long-grain white rice, rinsed

→ Dairy

04 - 2 tablespoons unsalted butter
05 - 1 cup shredded Gruyère cheese
06 - 1/4 cup grated Parmesan cheese

→ Liquids

07 - 2 1/4 cups low-sodium beef or vegetable broth
08 - 1/4 cup dry white wine (optional)

→ Pantry Staples

09 - 1 tablespoon olive oil
10 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
11 - 1/2 teaspoon salt, or to taste
12 - 1/4 teaspoon black pepper

→ Topping

13 - 1 cup French bread croutons or cubes, toasted

# Cooking steps:

01 - Preheat oven to 375°F. Grease a 2-quart casserole dish and set aside.
02 - In a large skillet, heat olive oil and butter over medium-low heat. Add the sliced onions with a pinch of salt and cook, stirring frequently, until deeply caramelized and golden brown, approximately 25 minutes.
03 - Stir in the minced garlic and thyme leaves, cooking for 1 minute until fragrant.
04 - Pour in the dry white wine if using, scraping up any browned bits from the bottom of the pan. Let simmer for 2 to 3 minutes to reduce slightly.
05 - Add the rinsed rice to the skillet, stirring to coat each grain with the onion mixture. Cook for 2 minutes to lightly toast the rice.
06 - Transfer the onion-rice mixture to the prepared casserole dish. Pour in the broth, season with salt and pepper, and stir gently to combine.
07 - Cover the dish tightly with aluminum foil and bake for 30 minutes until the rice has absorbed most of the liquid.
08 - Remove the foil and fluff the rice with a fork. Sprinkle the Gruyère and Parmesan cheeses evenly over the top, scatter the toasted bread croutons, and bake uncovered for an additional 10 to 12 minutes until the cheese is melted and bubbling.
09 - Let the casserole stand for 5 minutes before serving to allow the flavors to settle.

# Tips from flavorandfeast:

01 -
  • All the deep, savory comfort of French onion soup but easier to serve and eat, with no delicate crocks to worry about.
  • The rice soaks up every bit of that caramelized onion broth and wine, making each forkful ridiculously flavorful.
  • That bubbling cheese and crouton topping will have people hovering around the oven door before you even call them to the table.
02 -
  • Do not rush the caramelization step, because pale onions will leave the dish tasting flat and one-dimensional.
  • Covering the casserole tightly with foil is non-negotiable, as steam is what cooks the rice properly.
  • If you skip the wine, add a splash of extra broth and a tiny squeeze of lemon juice for brightness.
03 -
  • A pinch of sugar added to the onions at the halfway point helps them caramelize faster and more evenly.
  • Toast the croutons separately before adding them to the casserole so they do not turn soggy under the cheese.

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