French Onion Soup Rice
A comforting one-skillet dish that transforms classic French onion soup flavors into a hearty baked rice with gooey melted cheese.
Equipment
- 10-inch oven-safe skillet
- Aluminum foil
Ingredients
- 1 can condensed French onion soup 10.5-ounce, such as Campbell's
- 2 cups beef broth
- 1 1/4 cups uncooked long-grain white rice
- 1 tablespoon sherry vinegar
- 4 tablespoons unsalted butter cut into 1/4-inch-thick slices
- 3/4 cup Gruyère cheese shredded
- 1/2 cup mozzarella cheese pre-shredded low-moisture whole-milk
- fresh thyme leaves for garnish
Instructions
- Gather all ingredients. Preheat oven to 425 degrees F (220 degrees C) with rack in center position.
- Place French onion soup, beef broth, rice, and sherry vinegar in a 10-inch oven-safe skillet, and stir until evenly combined. Place sliced butter evenly over rice mixture. Cover with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove and discard foil, and continue baking at 425 degrees F (220 degrees C) until rice is cooked through and the majority of the liquid is absorbed, 20 to 25 minutes.
- Increase oven temperature to broil with rack about 6 inches from heat source. Sprinkle evenly with Gruyère and mozzarella cheese. Broil until cheese is melted and golden brown and rice crisps up around edges of skillet, about 5 minutes.
- Garnish with fresh thyme leaves and serve immediately.
Notes
For a deeper flavor, you can substitute the sherry vinegar with dry sherry. Brown rice can be used instead of white rice, but will require additional cooking time and liquid.