Description
This French Onion Soup Rice is a cozy and flavorful rice dish inspired by classic French onion soup. It's rich, cheesy, and perfect as a comforting side or a main with a salad. Tender rice is slow-baked with French onion soup, beef broth, and a touch of sherry vinegar, then topped with melty Gruyère and mozzarella cheese and finished under the broiler for a golden, crispy top.
Ingredients
Main Ingredients
- 1 (10.5-ounce) can condensed French onion soup
- 2 cups beef broth
- 1 1/4 cups uncooked long-grain white rice
- 1 tablespoon sherry vinegar
- 4 tablespoons unsalted butter, cut into 1/4-inch-thick slices
- 3/4 cup shredded Gruyère cheese
- 1/2 cup pre-shredded low-moisture whole-milk mozzarella cheese
- Fresh thyme leaves, for garnish
Instructions
- Preheat Oven and Prepare Ingredients: Gather all ingredients. Preheat your oven to 425 degrees F (220 degrees C) and position the oven rack in the center.
- Combine Soup, Broth, Rice, and Vinegar: In a 10-inch oven-safe skillet, add the condensed French onion soup, beef broth, uncooked rice, and sherry vinegar. Stir these ingredients together until evenly mixed.
- Add Butter and Cover: Distribute the sliced butter evenly over the rice mixture. Cover the skillet tightly with aluminum foil to trap steam and moisture.
- Bake Covered: Place the skillet in the preheated oven and bake covered for 30 minutes. This allows the rice to begin absorbing liquid and cook gently.
- Bake Uncovered: Carefully remove and discard the foil. Bake uncovered at 425 degrees F for an additional 20 to 25 minutes, or until the rice is tender and most of the liquid is absorbed.
- Broil with Cheese Topping: Increase the oven temperature to broil and adjust the rack to about 6 inches from the heat source. Sprinkle the Gruyère and mozzarella cheese evenly over the rice. Broil for about 5 minutes or until the cheese is melted, bubbly, golden brown, and the edges of the rice dish start to crisp up.
- Garnish and Serve: Remove the skillet from the oven and garnish with fresh thyme leaves. Serve immediately while hot and cheesy.
Notes
- Use a heavy oven-safe skillet or baking dish to ensure even cooking.
- Keep an eye on the rice as it bakes uncovered; oven temperatures vary and you want it fully cooked but not dry.
- For a vegetarian version, substitute beef broth with vegetable broth and use vegetarian cheese.
- Sherry vinegar adds a subtle tang that balances the richness – do not omit if possible.
- If you don’t have Gruyère, Swiss cheese is a good substitute.
- Prep Time: 10 mins
- Cook Time: 55 mins
- Category: Side Dish
- Method: Baking
- Cuisine: French-inspired
