This recipe combines the deep, savory flavor of caramelized onions and French onion soup into a rich, creamy baked rice casserole, perfect as a satisfying side dish.
Author:Chloe Fleetwood
Prep Time:10 min
Cook Time:60 min
Total Time:70 min
Yield:6 servings
Category:Side Dish
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 tablespoons unsalted butter
1 large yellow onion, thinly sliced
1 teaspoon dried thyme
1 packet (1.25 oz) dry French onion soup mix
2 cups long-grain white rice, uncooked
3 cups beef broth
1 cup heavy cream
1 cup shredded Gruyère cheese
1/2 cup shredded Parmesan cheese
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
Melt the butter in a large, oven-safe skillet or Dutch oven over medium heat. Add the sliced onion and cook slowly, stirring occasionally, for 15 to 20 minutes until the onions are deeply golden brown and caramelized. Stir in the dried thyme during the last minute of cooking.
Stir the dry French onion soup mix into the caramelized onions.
Add the uncooked rice to the skillet and toast for 1 minute, stirring constantly.
Pour in the beef broth and bring the mixture to a simmer. Remove the skillet from the heat.
Stir in the heavy cream. Transfer the entire mixture to the prepared baking dish if you did not use an oven-safe skillet.
Cover the dish tightly with aluminum foil. Bake for 35 minutes.
Remove the foil. Sprinkle the Gruyère and Parmesan cheeses evenly over the top of the rice.
Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, or until the cheese is melted, bubbly, and lightly browned.
Let the rice rest for 5 minutes before serving.
Notes
For a richer flavor, use homemade caramelized onions instead of relying only on the soup mix flavorings.
If you do not have Gruyère, Swiss cheese works as a good substitute for the topping.
This dish pairs well with roasted chicken or grilled steak.