On brisk Midwestern evenings, there’s nothing quite as comforting as a dish that brings together the hearty essence of French onion soup with the wholesome goodness of rice. This oven-baked French onion soup rice is a cherished recipe that harks back to simpler times, when families gathered around the farm table to share stories and a warm meal. It's a dish rich in flavor and history, reflecting the melding of cultural influences that have shaped our culinary traditions. Anyone seeking solace in a dish that tastes like home and heritage will find this recipe to be a perfect fit.
This oven-baked French onion soup rice pairs beautifully with a fresh, crisp green salad, perhaps with a tangy vinaigrette to balance the warm, savory flavors of the dish. For a more substantial meal, consider serving it alongside roasted chicken or grilled pork chops. And don't forget a hearty slice of homemade bread to soak up every bit of the luscious onion broth. A glass of iced tea or a light white wine will complement this rustic meal perfectly.
Ingredients
1 cup of long-grain white rice
2 large onions, thinly sliced
3 cups of beef broth
2 tablespoons of butter
1 tablespoon of olive oil
1 teaspoon of sugar
1 teaspoon of salt
1/2 teaspoon of black pepper
1 cup of shredded Gruyère cheese
Directions
Preheat your oven to 350°F (175°C).
In a large skillet, heat the butter and olive oil over medium heat. Add the thinly sliced onions and sugar, and cook, stirring occasionally, until the onions turn golden brown and caramelized. This should take about 15-20 minutes.
While the onions are caramelizing, spread the uncooked rice evenly in a greased 9x13-inch baking dish.
Once the onions are caramelized, add the beef broth, salt, and pepper to the skillet. Stir well to combine and bring to a gentle simmer.
Pour the onion and broth mixture over the rice in the baking dish, making sure the rice is evenly covered.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil, sprinkle the shredded Gruyère cheese over the top, and return to the oven. Bake, uncovered, for an additional 15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the dish sit for a few minutes before serving to allow the flavors to meld together.
Variations & Tips
For a vegetarian version, you can use vegetable broth in place of beef broth. You could also add some sautéed mushrooms for an extra earthy flavor. Additionally, if you like a bit of crunch, consider topping the dish with crispy fried onions just before serving.
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