Rice Casserole French Onion Soup: Savoury Baked Rice
This rice casserole french onion soup combines long‑grain white rice with beef broth and melted butter. You must cook the rice separately before mixing it with the soup to prevent the grains from becoming mushy. Bake the dish at 180°C (356°F) until the Gruyère cheese is lightly golden. Let the casserole rest for 5 minutes before serving to allow the textures to set.
Rice Casserole French Onion Soup: Savoury Baked Rice
Recipe cardIngredients
Instructions
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Prepare the oven
Preheat your oven to 180°C (356°F). This ensures a consistent heat for the cheese to melt evenly. Rinse the rice under cold water until the water runs clear to remove excess starch.
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Simmer the rice
Place the rice, beef broth and a pinch of salt in a medium saucepan. Bring to a boil over medium heat, then reduce to low and cover. Simmer for 10 minutes until the liquid is absorbed so the rice remains tender.
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Mix the soup
Stir the melted butter into the French onion soup in a large bowl. Add a little beef broth if the mixture seems too thick. This creates a smooth, creamy base for the casserole.
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Combine the ingredients
Fluff the cooked rice gently with a fork and transfer it to a 22 cm (9 in) ceramic baking dish. Pour the soup mixture over the rice. Stir until the rice is combined evenly with the soup.
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Add the cheese
Sprinkle the shredded Gruyere cheese over the top of the rice. The cheese protects the rice from drying out during the final bake. Ensure it covers the surface for a golden crust.
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Bake the casserole
Bake in the preheated oven for 15 minutes. The casserole is ready when it is heated through and the cheese is lightly golden. Remove from the oven and let it rest for 5 minutes.
Cook the rice separately before mixing it with the soup. If you cook the rice directly in the soup, the starch and thickness of the canned soup often lead to a mushy texture. Separate cooking ensures each grain remains distinct and tender.
Getting the texture right
Cook the rice separately before mixing it with the soup. This prevents the grains from becoming mushy. Rinse the rice under cold water until the water runs clear to remove excess starch. This ensures the grains remain distinct and firm after you bake the casserole at 180°C (356°F).
What to serve with it
Serve this dish alongside a crisp green salad with a light vinaigrette to cut through the richness of the butter and cheese. Add a sprinkle of fresh chives or parsley for brightness. A chilled glass of apple juice provides a refreshing contrast to the savoury notes of the beef broth.
Storing and reheating
Place leftovers in an airtight container and keep them in the refrigerator for up to 4 days. For longer storage, use a freezer-safe container for up to 3 months. Thaw the casserole overnight in the refrigerator before reheating it in the oven until the centre is hot.
Making it ahead
Assemble the casserole in the baking dish but wait to add the Gruyère cheese until just before baking. Store the assembled dish in the refrigerator. This allows the flavours to meld while ensuring the cheese does not release moisture or brown too quickly during the final bake.
Nutrition per serving
- Calories
- 345
- Protein
- 11.2 g
- Carbs
- 32.5 g
- Fat
- 16.8 g
- Fiber
- 1.4 g
- Sugar
- 4.2 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
How do I make a rice casserole using onion soup mix?
Combine cooked long-grain white rice with a mixture of canned French onion soup and melted butter. Transfer the mixture to a baking dish and bake at 180°C (356°F) until heated through. This creates a creamy texture similar to a traditional gratin.
How do you make a French onion and rice casserole?
Simmer rice in beef broth until tender, then fold in a mixture of butter and French onion soup. Top the dish with shredded Gruyère cheese and bake for 15 minutes. This method ensures the rice is fully cooked before it absorbs the soup.
Can you put French onion soup mix in rice?
Yes. You can mix it into the rice after the grains are cooked or use it as a seasoning base in the simmering liquid. Mixing it after cooking prevents the soup solids from burning at the bottom of the saucepan.
