French Onion Rice Casserole
This French Onion Rice Casserole combines the beloved flavors of classic French onion soup with the heartiness of a rice bake, featuring caramelized onions, tender rice, and a golden cheese top.
Ingredients
- 4 large yellow onions, thinly sliced
- 1½ cups long-grain white rice, uncooked
- 3 cups beef broth, low-sodium preferred
- 4 tablespoons butter, divided
- 2 tablespoons olive oil, extra virgi
- 1½ cups Gruyère cheese, grated
- ½ cup Swiss cheese, grated
- ¼ cup dry white wine, optional but recommended
- 2 teaspoons fresh thyme, or 1 tsp dried
- 3 cloves garlic, minced
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, freshly ground
- 2 bay leaves, remove before serving
Instructions
- Preheat your oven to 350°F and butter a 9x13-inch baking dish.
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the sliced onions with a pinch of salt and cook slowly, stirring occasionally, for 35-40 minutes until they become deeply caramelized and golden brown.
- During the last 5 minutes of onion cooking, add minced garlic and thyme, stirring constantly. If using wine, add it now and let it cook off for 2-3 minutes.
- In a separate pot, combine the rice, beef broth, bay leaves, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and most liquid is absorbed. Remove bay leaves and fluff with a fork.
- Mix the cooked rice with the caramelized onions in your prepared baking dish. Dot with remaining butter and sprinkle the grated cheeses evenly over the top.
- Bake for 25-30 minutes until the cheese is golden and bubbly. Let it rest for 10 minutes before serving.
Notes
The secret to exceptional French Onion Rice Casserole lies in properly caramelizing the onions. Choose the right rice for best results. Grate your own cheese for superior flavor. For extra depth, toast the raw rice before adding the broth. Test the rice doneness before assembling the casserole.