French Onion Soup Rice (Printable)
Caramelized onions, savory broth, and melted Gruyère baked with tender rice and toasted croutons.
# 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 (optional)
→ Pantry
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. 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 thinly sliced onions with a pinch of salt. Cook, stirring frequently, until deeply caramelized and golden brown, approximately 25 minutes.
03 - Add minced garlic and thyme to the caramelized onions. Stir and cook for 1 minute until fragrant.
04 - Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Let simmer for 2–3 minutes to reduce slightly.
05 - Stir in the rinsed rice, coating each grain with the onion mixture. Cook for 2 minutes to lightly toast the rice.
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 casserole dish tightly with aluminum foil and bake for 30 minutes until the rice has absorbed the liquid.
08 - Remove the foil and fluff the rice with a fork. Sprinkle the shredded Gruyère and grated Parmesan evenly over the top, then scatter the toasted bread croutons. Bake uncovered for an additional 10–12 minutes until the cheese is melted and bubbling.
09 - Remove from the oven and let stand for 5 minutes before serving to allow the flavors to settle.
# Expert Tips:
01 -
- It delivers the full French onion soup experience without fussy individual crocks or a broiler step.
- The rice soaks up concentrated broth and wine so every single grain tastes like it was cooked with intention.
02 -
- Patience with the onions is everything, and trying to speed them up with higher heat leads to charred edges and a bitter taste.
- Covering the dish tightly with foil traps steam so the rice cooks evenly and you avoid a crunchy, underdone center.
03 -
- Slice your onions pole to pole instead of across the equator for strands that hold their shape and caramelize more uniformly.
- Taste the broth before you pour it in and adjust the salt because cheese adds saltiness as it melts during baking.