Oh, friends, let me tell you about a recipe that feels like the coziest, most delicious hug in a bowl – my rice with French onion soup recipe. Seriously, if comfort food had a hall of fame, this would be a top contender in my book. I first dreamt this up on a chilly evening, craving that deep, savory sweetness of French onion soup but wanting something more substantial, something… casserole-y. It took a few tries, believe me – a bit of kitchen tinkering adjusting broth here, baking time there – until I landed on this version. And wow, it was worth it! What makes it so special? It’s that moment when the sweet, jammy onions, the savory broth-infused rice, and that glorious melted cheese all come together. It tastes sophisticated, but honestly? It’s wonderfully straightforward comfort.
Ingredients You’ll Need to Grab
Alright, let’s gather our flavor warriors! Getting everything ready beforehand makes the cooking process feel like a breeze. Here’s the lineup for our amazing rice with french onion soup recipe bake:
- Onions, The Stars: 3 large yellow onions, sliced nice and thin (you’ll have a big pile, maybe 6-7 cups!). Yellow onions are my go-to because they caramelize into such a lovely sweet flavor without falling apart completely. Need a swap? Sweet onions like Vidalia are great too, just keep an eye on them as they might sweeten up faster.
- Fat for Flavor: 2 tablespoons of unsalted butter AND 1 tablespoon of olive oil. Using both gives you that buttery richness and helps prevent the butter from browning too quickly. Feel free to tweak: All olive oil works perfectly fine if you prefer!
- A Little Garlic Punch: 2 cloves, minced up. Just enough to add that familiar fragrant kick alongside the onions.
- Herby Goodness: 1 teaspoon dried thyme, or grab about 1 tablespoon of fresh thyme leaves if you have them! Thyme and onion are just meant to be together. Feeling adventurous? A tiny pinch of dried rosemary could be interesting, but thyme really sings here.
- The Rice Base: 1.5 cups of long-grain white rice. I usually reach for Basmati or Jasmine because they cook up so fluffy and soak in all that yummy broth. Other ideas: Brown rice totally works for extra fiber (check my notes in the Healthier Alternatives!), or Arborio will give you a creamier, almost risotto-like result.
- The Soulful Broth: 3.5 cups of really good vegetable broth, or a beef broth if you prefer that deeper flavor (just be mindful if sharing!). Quality broth makes a difference here! Good to know: Low-sodium broth is fantastic if you like to control the salt yourself. Mushroom broth also adds an amazing depth!
- Seasoning Basics: Salt and freshly cracked black pepper. Go easy at first, taste, and adjust – especially if your broth isn’t low-sodium.
- That Cheesy Blanket: 1.5 cups shredded Gruyère cheese. Oh, Gruyère! That nutty, salty flavor is classic for a reason. Cheese options abound: Swiss works beautifully, Provolone melts like a dream, or try a mix! Even a good sharp white cheddar is delicious here.
- Optional Flavor Boost: 1 teaspoon balsamic vinegar. Just a tiny splash helps lift the flavors if bits stick to the pan while cooking onions, adding a little tang that nicely replaces the wine used in traditional soup recipes.
Timing: Slow Food Magic Worth Waiting For
Okay, real talk: this rice with french onion soup recipe isn’t a 15-minute miracle meal. Getting those onions deeply caramelized takes some love and patience. But honestly? It’s so worth it.
- Getting Ready (Prep Time): Plan for about 25-30 minutes. Most of this is slicing those onions (your food processor’s slicing disk is your BFF here!) and getting the garlic minced.
- Cooking Magic (Cook Time): Around 60-70 minutes total. This breaks down into about 30 minutes of coaxing those onions into sweet submission, and 30-40 minutes of letting the oven transform everything into bubbly goodness.
- Grand Total Time: Roughly 90-100 minutes from chopping board to “Wow, this smells incredible!”
My two cents on time: Yes, it takes a bit longer than grabbing takeout, but think about it – most of that hour-plus is hands-off time where your oven does the heavy lifting, and your home starts smelling ridiculously amazing. It’s an investment in pure, cozy flavor!
Step-by-Step: Let’s Make Some Magic!
Ready to build this flavor-packed casserole? Follow along, and I promise, the payoff is huge.
Step 1: Sweeten Those Onions (Caramelize!)
This is where the heart of our rice with french onion soup recipe develops. Grab a big, sturdy pot or a Dutch oven. Melt the butter and olive oil together over medium-low heat – keep it gentle! Toss in all those lovely sliced onions and give them a good stir to coat. Now, patience is key. Let them cook slowly, stirring just every now and then, for about 25-30 minutes. Watch them transform: first softening, then turning pale yellow, and finally deepening into a beautiful, rich golden brown. Don’t crank the heat to rush it, or they’ll scorch instead of sweetening! If yummy brown bits start sticking (that’s called ‘fond’ and it’s pure flavor!), splash in a tiny bit of broth or that optional balsamic vinegar and scrape them up. Once the onions look gorgeously jammy and smell incredible, stir in the minced garlic and dried thyme (if using fresh, wait!). Let that cook for just another minute until you can really smell the garlic. Oh, that aroma!
Step 2: Bring Rice and Onions Together
Okay, time to get the oven going! Preheat it to 375°F (190°C). Give a 9×13 inch baking dish (or something similar in size) a quick spray or wipe with oil. Pour your uncooked rice right into the dish. Now, spoon those beautiful caramelized onions, along with any juices from the pot, all over the rice. Pour in the broth, add your salt and pepper (maybe start with 1/2 tsp salt, 1/4 tsp pepper – you can always add more later!), and if you’re using fresh thyme, now’s its moment! Give everything a gentle stir to mix it all up. You want the rice mostly submerged and those onions mingling throughout.
Step 3: Bake it Low and Slow (Well, Medium!)
Cover that baking dish up nice and tight with aluminum foil. Really seal the edges! This traps all the steam inside, which is what cooks the rice perfectly. Slide it into your preheated oven and let it bake for 30-40 minutes. Ovens vary, so start checking around the 30-minute mark. Carefully peel back a corner of the foil (watch out for hot steam!) and use a fork to nudge some rice. Is it tender? Has most of the liquid disappeared? If yes, great! If it’s still a bit firm or soupy, just pop the foil back on and give it another 5-10 minutes.
Step 4: The Glorious Cheesy Top!
Once your rice is beautifully cooked and tender, take off the foil for good. Now for the best part (in my humble opinion!): sprinkle that lovely shredded Gruyère (or your cheese of choice) all over the top. Get it nice and even! Pop the dish back into the oven, uncovered this time, for about 5-7 minutes. You’re just looking for the cheese to melt into a gooey, bubbly blanket, maybe getting a few golden spots. Want extra bubbly brown bits? Switch your oven to broil for the last minute or two, but PLEASE watch it like a hawk – cheese can go from golden to burnt in seconds!
Step 5: Patience, Grasshopper (Let it Rest!)
I know, I know. It smells divine, and you want to dive right in. But trust me on this: let the casserole sit on the counter for about 5-10 minutes before serving. This little rest lets the rice absorb the last bits of steamy goodness and helps the whole thing set up slightly, so it’s not soupy when you serve it. It makes a difference!
Feeling Healthier? Easy Recipe Tweaks!
Want to enjoy this cozy rice with french onion soup recipe but maybe lighten it up a touch? Totally doable!
- Whole Grain Goodness: Swap the white rice for brown rice. It brings a lovely nutty vibe! Just remember you’ll likely need a bit more broth (maybe 1/4 – 1/2 cup extra) and a longer initial baking time (add about 15-20 mins before checking). Check your brown rice package for guidance.
- Leaner Choices: Feel free to use all olive oil instead of the butter blend. Look for reduced-fat cheeses, or just use a bit less of the full-fat stuff – a little Gruyère goes a long way flavor-wise!
- Sodium Savvy: Definitely use unsalted butter and low-sodium broth if you’re watching your salt. This way, you’re in complete control of the seasoning.
- Veggie Power-Up: Why not? Sauté some sliced mushrooms with the onions for the last 10 minutes, or wilt in a few handfuls of baby spinach right before you add the cheese. Delicious!
How We Love to Serve It
This dish is wonderfully versatile – it can totally be the star or play a supporting role!
- As the Main Event: A generous scoop is incredibly satisfying next to a simple green salad. I love something with a bright, zippy vinaigrette (like lemon-mustard!) to balance the richness of the rice.
- As a Fabulous Side: Imagine this alongside some simple roasted chicken or perhaps some grilled portobello mushrooms. Dreamy!
- A Little Extra Flair: A sprinkle of fresh chopped parsley or a few more fresh thyme leaves right before serving adds a lovely pop of green.
My little secret: Sometimes, I crush a few croutons and sprinkle them on top with the cheese before that final melt. It adds that classic French Onion soup crunch!
Storing and Enjoying Later
Good news – leftovers of this rice with french onion soup recipe are fantastic!
- Fridge: Let it cool down, then cover it tightly or transfer to an airtight container. It’ll keep beautifully in the fridge for 3-4 days.
- Reheating: You can gently reheat portions in the microwave (cover it and maybe add a tiny splash of broth or water to keep it moist) or pop the whole dish back into a moderate oven (around 325°F/160°C) until warmed through.
- Smart Prep: Caramelizing onions takes the most time, right? You can totally do that step a day or two ahead! Just store the cooled onions in the fridge and pick up from Step 2 when you’re ready to bake. Genius!
Okay, I Admit It: I’m Obsessed With This Recipe!
Can you tell I’m genuinely smitten with this dish? It’s just got everything I crave: that deep, sweet-savory onion flavor, the perfectly cooked rice, the irresistible cheesy topping… It’s my go-to for cozy nights, impressive enough for guests (they don’t need to know how easy it is!), and just pure comfort in a baking dish. The smell alone while it’s baking makes the whole house feel like home.
I really, truly hope you give this rice with french onion soup recipe a whirl. It’s brought so much cozy joy to my kitchen, and I’d love for it to do the same for yours. If you do make it, please, please come back and tell me all about it in the comments below! Did you love it? Did you put your own spin on it? I absolutely love swapping kitchen stories! Happy cooking, everyone!
rice with french onion soup recipe
Love comfort food? This rice with French onion soup recipe blends caramelized onions, savory rice & Gruyère in an easy bake. Try it tonight!
Ingredients
- 3 big yellow onions, sliced super thin (you’ll end up with a giant pile, like 6-7 cups—trust me, it’s worth it!)
- 2 tablespoons unsalted butter (because who doesn’t love that rich, melty vibe?)
- 1 tablespoon olive oil (your kitchen MVP for keeping things smooth)
- 2 garlic cloves, minced (just a little punch to make your nose happy)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves if you’re feeling fancy—pluck ‘em off the stem!)
- 1.5 cups long-grain white rice (I’m talking Basmati or Jasmine—fluffy heaven in every bite)
- 3.5 cups vegetable broth (or beef broth if you’re craving that deep, cozy flavor—your call!)
- A pinch of salt (start small, you can always add more)
- A few twists of fresh black pepper (because freshly cracked is where it’s at)
- 1.5 cups shredded Gruyère cheese (oh man, this stuff is nutty and melty—Swiss or Provolone are solid backups too)
- 1 teaspoon balsamic vinegar (totally optional, but it’s like a secret hug for the onions)
Instructions
- Get Those Onions Jammy: Grab a big pot or your trusty Dutch oven, and melt 2 tablespoons butter with 1 tablespoon olive oil over medium-low heat. Toss in your 3 sliced onions—give ‘em a good stir so they’re all cozy in there. Now, let them hang out for 25-30 minutes, stirring every so often. They’ll go from crunchy to soft to this gorgeous golden-brown magic. If little brown bits stick to the pot (yum!), splash in a bit of broth or that 1 teaspoon balsamic vinegar and scrape ‘em up. Add 2 minced garlic cloves and 1 teaspoon dried thyme (save fresh thyme for later), and let it sizzle for a minute until your kitchen smells like heaven.
- Set the Stage for Baking: Crank your oven to 375°F (190°C). Grab a 9x13-inch baking dish and give it a quick swipe with oil or spray. Dump 1.5 cups uncooked rice in there, spreading it out nice and even. Scoop those drool-worthy onions and all their juicy goodness on top. Pour in 3.5 cups broth, sprinkle a pinch of salt and a few twists of pepper (maybe ½ teaspoon salt, ¼ teaspoon pepper to start), and if you’ve got fresh thyme, toss it in now. Stir it all up gently—get that rice and onion party started!
- Bake It Nice and Slow: Cover the dish with foil—really tuck it in tight around the edges like a warm blanket. Slide it into the oven and let it do its thing for 30-40 minutes. Peek at 30 minutes (watch out for that steam!) and fluff the rice with a fork. If it’s soft and the liquid’s mostly gone, you’re golden. If it’s still a little firm, tuck the foil back on and give it 5-10 more minutes of love.
- Cheese Time, Baby! Ditch the foil and sprinkle 1.5 cups shredded Gruyère all over the top—don’t skimp, make it a cheesy blanket! Pop it back in the oven for 5-7 minutes until it’s melty and bubbly. Want some crispy golden bits? Hit the broiler for 1-2 minutes, but don’t walk away—it’s a blink-and-you’ll-burn-it situation!
- Chill for a Sec: Pull it out (oh, that smell!), and let it sit for 5-10 minutes. I know it’s hard to wait, but this little breather makes it even better—the rice soaks up all the goodness, and it’s not a soupy mess when you scoop it.
Notes
Nutrition Information:
Yield: 6-8Amount Per Serving:Calories: Approximately 350-400 calories per serving
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This recipe is so delicious