French Onion Soup Rice (Printable)
Comforting casserole of caramelized onions, savory broth and gooey Gruyère baked with tender long-grain rice.
# What You'll Need:
→ 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
# How to Make It:
01 - Preheat oven to 375°F. Lightly 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. Cook, stirring frequently, until the onions are deeply caramelized and golden brown, approximately 25 minutes.
03 - Add the minced garlic and thyme to the caramelized onions. Stir and cook for 1 minute until fragrant.
04 - Pour in the dry white wine if using, scraping up any browned bits from the bottom of the skillet. Let the liquid simmer for 2 to 3 minutes to reduce slightly.
05 - Stir the rinsed rice into the onion mixture, coating each grain thoroughly. Cook for 2 minutes, allowing the rice to lightly toast and absorb the flavors.
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 casserole 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 shredded Gruyère and grated Parmesan evenly over the top, then scatter the toasted bread croutons. Bake uncovered for an additional 10 to 12 minutes until the cheese is melted and bubbling.
09 - Remove from the oven and let the casserole stand for 5 minutes before serving to allow the flavors to settle.
# Expert Tips:
01 -
- That deep, sweet, caramelized onion flavor gets into every single grain of rice without needing a restaurant kitchen.
- You probably have most of these ingredients sitting in your pantry and fridge right now.
02 -
- Caramelizing onions cannot be rushed no matter how hungry you are, because turning up the heat makes them char instead of turning sweet and golden.
- Tasting the broth before you pour it over the rice lets you adjust seasoning early, which is far easier than trying to fix a bland casserole after baking.
03 -
- The single biggest difference between good and great caramelized onions is patience and a heavy bottomed skillet that distributes heat evenly.
- Shred your own cheese from a block instead of buying pre-shredded, because the anti-caking additives on bagged cheese prevent it from melting smoothly.