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A bowl of French onion soup with some healthy rice is the perfect thing to warm you up on cold winter nights in the Midwest. This beloved recipe for oven-baked French onion soup rice takes us back to a simpler period, when neighbors would gather around the farmhouse table for a hearty lunch and storytelling. The fusion of ethnic influences that have molded our culinary traditions is reflected in this meal, which is both flavorful and historically significant. This recipe is ideal for anybody looking for comfort food with a nostalgic flavor that brings back warm memories of home and family.
To complement the warm, delicious tastes of the oven-baked French onion soup rice, try serving it with a crisp green salad and a tangy vinaigrette. Pair it with grilled pork chops or roasted chicken for a heartier dinner. Indulge in every last drop of that delicious onion broth with a generous helping of handmade bread. This homey dish goes well with a chilled drink of tea or a delicate white wine.
Recipe for Oven-Baked French Onion Soup with Rice (serves 4-6).
Recipe Items
a cup of white long-grain rice
2 big, finely sliced onions
beef broth, 3 cups
2-Tspoons of Butter
Olive oil, one tablespoon
Suga (1 teaspoon)
only one teaspoon of salt
Half a teaspoon of hot pepper
Gruyère cheese, measured in cups, 1
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Ready your oven for baking at 350°F (175°C).
Put the olive oil and butter in a big pan and set it over medium heat. Cook, stirring periodically, the sugar and thinly sliced onions until the onions caramelize and develop a golden brown color. Estimated time required: fifteen to twenty minutes.
In a greased 9×13-inch baking dish, distribute the uncooked rice evenly while the onions caramelize.
Season with salt and pepper and add the beef stock to the pan when the onions have caramelized. After thoroughly mixing, reduce heat to a low simmer.
Once the rice is properly coated in the baking dish, pour the onion and broth mixture over it.
Put the baking dish in the preheated oven and cover it with aluminum foil. Bake for 30 minutes.
Return to the oven after 30 minutes, remove foil, and top with shredded Gruyère cheese. To get melted and bubbling cheese, bake, uncovered, for another 15 minutes.
To make sure all the flavors combine, take it out of the oven and let it alone for a few minutes before serving.
Tips and Variations
Swapping out the beef stock for veggie broth will make it suitable for vegetarians. For a more rustic taste, try sautéing some mushrooms. Furthermore, add some crispy fried onions on top of the meal just before serving if you’re a crunch fan.
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