Baked French Onion Soup–Style Rice

Name: Baked French Onion Soup–Style Rice
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: French, American
Ingredients: 2 cups Beef Broth; 10.5 oz Condensed French Onion Soup; 1 pinch Fresh Thyme; 1 tbsp Sherry Vinegar; 4 tbsp Unsalted Butter; 1.25 cups White Rice; 2 oz Whole Milk Shredded Mozzarella Cheese

Side Dish 🥗Dinner 🍽️Lunch 🥪 French 🇫🇷American

Baked French Onion Soup–Style Rice captures the deep, caramelized-onion richness of the classic soup in a cozy, cheesy rice bake. Each grain absorbs beefy, oniony broth, while a Gruyère and mozzarella crown melts to a bubbly, golden finish. Serve it as a comforting side for roast chicken or steak, or enjoy it as a hearty meatless main on a cool evening.

Prep10 mins
Cook55 mins
Serves6
DifficultyEasy

1

Assemble all ingredients. Preheat the oven to 425 degrees F (220 degrees C) with the rack in the center position.
2

Add the French onion soup, beef broth, rice, and sherry vinegar to a 10-inch oven-safe skillet, and stir until evenly mixed. Distribute the sliced butter evenly over the rice mixture. Cover the skillet with aluminum foil.
3

Bake in the preheated oven for 30 minutes. Remove and discard the foil, then continue baking at 425 degrees F (220 degrees C) until the rice is cooked through and most of the liquid is absorbed, 20 to 25 minutes.
4

Increase the oven to broil with the rack about 6 inches from the heat source. Sprinkle the Gruyère and mozzarella cheese evenly on top. Broil until the cheese is melted and golden brown and the rice crisps around the edges of the skillet, about 5 minutes.
5

Garnish with fresh thyme leaves and serve right away. Recipe developed by Amanda Holstein.