French Onion Soup Rice (Printer-Friendly)
Caramelized onions, Gruyère and tender rice baked with savory broth and toasted croutons for a cozy, hearty casserole.
# 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
→ 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 along with a pinch of salt. Cook, stirring frequently, until the onions are deeply caramelized and golden brown, approximately 25 minutes.
03 - Stir in the minced garlic and thyme. Cook for 1 minute until fragrant.
04 - Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let simmer for 2–3 minutes to reduce slightly.
05 - Add the rinsed rice to the onion mixture, stirring to coat each grain. 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 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 shredded Gruyère and grated Parmesan evenly over the top. Scatter the toasted bread croutons across the surface. Bake uncovered for an additional 10–12 minutes until the cheese is melted, golden, and bubbling.
09 - Remove from the oven and let stand for 5 minutes to allow the flavors to settle before serving.
# Expert Advice:
01 -
- Its basically French onion soups sophisticated cousin who learned how to use a casserole dish
- The cheese crust forms this incredible protective layer over the rice keeping everything underneath perfectly tender
02 -
- Caramelizing onions takes patience and cannot be rushed without sacrificing flavor depth
- Letting the dish rest before serving is the difference between perfectly fluffy rice and a watery mess
03 -
- Cut your onions as uniformly as possible so they caramelize at the same rate
- Use a wide skillet instead of a deep pot to help the onions brown rather than steam