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A split image showing cooked rice on the left and a skillet with sautéed onions and cheese being added on the right.

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.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Dish, Side Dish
Cuisine: American, French
Calories: 380
Ingredients Equipment Method Notes

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

Equipment

  • 10-inch oven-safe skillet
  • Aluminum foil

Method
 

  1. Gather all ingredients. Preheat oven to 425 degrees F (220 degrees C) with rack in center position.
  2. 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.
  3. 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.
  4. 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.
  5. 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.