Savor The Delight: French Onion Soup Rice (Print version)
A cozy baked French onion soup rice with caramelized onions, beef broth, thyme, and a melty Gruyere finish.
# Ingredients:
For the rice
01 -
1 1/2 cups (285 g) long-grain white rice, rinsed and well drained
02 -
4 tablespoons (56 g) unsalted butter
03 -
2 medium yellow onions, thinly sliced
04 -
1/2 teaspoon kosher salt, plus more to taste
05 -
4 oz (115 g) cremini mushrooms, sliced
06 -
3 cloves garlic, minced
07 -
2 1/2 cups (600 ml) low-sodium beef broth
08 -
1 packet (1 oz / 28 g) dry onion soup mix
09 -
1 teaspoon Worcestershire sauce
10 -
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
11 -
1/2 teaspoon black pepper
For finishing
12 -
1 cup (110 g) shredded Gruyere cheese
13 -
2 tablespoons chopped fresh parsley
14 -
Extra thyme leaves, optional
# Instructions:
01 -
Preheat the oven to 375°F. Set out a deep oven-safe skillet with a lid, or use a 2-quart baking dish and foil for covering.
02 -
Melt the butter in the skillet over medium heat. Add the onions and salt, then cook for 15-18 minutes, stirring often, until soft and golden.
03 -
Add the mushrooms and cook for 5 minutes, until their moisture cooks off and the edges brown. Stir in the garlic and cook for 1 minute.
04 -
Add the rinsed and drained rice to the skillet. Stir for 1-2 minutes so the grains are coated in the buttery onion mixture.
05 -
Stir in the beef broth, onion soup mix, Worcestershire sauce, thyme, and black pepper. Bring just to a simmer, scraping the bottom of the pan.
06 -
Cover tightly and bake for 28-32 minutes, until the rice is tender and the liquid is absorbed. If using a baking dish, transfer the hot mixture carefully before covering.
07 -
Let the rice rest, covered, for 10 minutes. Fluff with a fork, fold in the Gruyere, and sprinkle with parsley before serving.
# Good to know:
01 -
Best served warm after a 10-minute rest.
02 -
Use low-sodium broth if your onion soup mix is salty.
03 -
Brown rice needs extra liquid and a longer bake time.