French Onion Soup Rice Casserole – Cozy, Savory, and Easy
This French Onion Soup Rice Casserole takes everything we love about the classic soup—sweet caramelized onions, savory broth, and melty cheese—and turns it into a comforting, hands-off bake. It’s simple enough for a weeknight but feels special enough for company. The ingredients are humble, the flavors are rich, and the oven does most of the work.
If you like cozy dinners that don’t demand much effort, this one belongs on your shortlist. Plus, it’s budget-friendly and great for leftovers.
French Onion Soup Rice Casserole - Cozy, Savory, and Easy
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or spray.
- Caramelize the onions: In a large skillet, heat butter and olive oil over medium heat.Add sliced onions and a pinch of salt. Cook, stirring occasionally, for 25–35 minutes until deep golden and jammy. Reduce heat if they brown too quickly.
- Add garlic and cook for 1 minute until fragrant.If using wine, pour it in to deglaze, scraping up browned bits. Let it simmer for 2–3 minutes to reduce slightly.
- Stir in Worcestershire, thyme, and a few grinds of black pepper. Taste and adjust seasoning.
- Rinse the rice under cold water until the water runs almost clear.Drain well.
- In the prepared baking dish, spread the rinsed rice evenly. Tuck in the bay leaf.
- Pour the onion mixture over the rice. Add the warm broth, stirring gently to distribute without scraping the bottom too aggressively.
- Cover tightly with foil and bake for 35 minutes.
- Remove the foil, gently fluff the rice around the edges, and check for doneness.It should be mostly tender with a little liquid remaining.
- Top with Gruyère and Parmesan. Return to the oven, uncovered, for 10–15 minutes, until the cheese is melted and lightly golden and the rice is fully cooked.
- Rest for 5–10 minutes. Remove the bay leaf, sprinkle with parsley, and serve warm.
What Makes This Recipe So Good
- Low effort, big flavor: Caramelized onions bring deep sweetness, while broth and herbs round it out. The rice absorbs all that goodness.
- Set it and forget it: Once it’s layered in the dish, it bakes without constant stirring.
- Comforting and familiar: If you love French onion soup, this has the same vibe with a heartier, more satisfying texture.
- Flexible: Works with beef, chicken, or vegetable broth.You can add mushrooms, rotisserie chicken, or switch cheeses.
- Great for make-ahead: It reheats nicely and tastes even better the next day.
What You’ll Need
- Unsalted butter (3 tablespoons): For caramelizing the onions.
- Olive oil (1 tablespoon): Helps the onions cook evenly without burning.
- Yellow onions (3 large), thinly sliced: The star of the show. Sweet onions work too.
- Garlic (3 cloves), minced: Adds depth.
- Dry white wine (1/2 cup, optional): For deglazing and classic French onion flavor.
- Beef broth (3 1/2 cups): Traditional and richly flavored. Use low-sodium.Chicken or vegetable broth also work.
- Worcestershire sauce (1 tablespoon): Boosts savory notes.
- Fresh thyme (1 teaspoon) or dried thyme (1/2 teaspoon): Adds herbal warmth.
- Bay leaf (1): Subtle savory background.
- Long-grain white rice (1 1/2 cups), uncooked: Rinsed until water runs clear for fluffier results.
- Salt and black pepper: To taste. Season carefully if broth contains salt.
- Gruyère cheese (1 1/2 cups), shredded: Melty, nutty, classic French onion topping.
- Parmesan (1/4 cup), grated: For extra savory crust.
- Fresh parsley, chopped (optional): For garnish.
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or spray.
- Caramelize the onions: In a large skillet, heat butter and olive oil over medium heat.Add sliced onions and a pinch of salt. Cook, stirring occasionally, for 25–35 minutes until deep golden and jammy. Reduce heat if they brown too quickly.
- Add garlic and cook for 1 minute until fragrant.If using wine, pour it in to deglaze, scraping up browned bits. Let it simmer for 2–3 minutes to reduce slightly.
- Stir in Worcestershire, thyme, and a few grinds of black pepper. Taste and adjust seasoning.
- Rinse the rice under cold water until the water runs almost clear.Drain well.
- In the prepared baking dish, spread the rinsed rice evenly. Tuck in the bay leaf.
- Pour the onion mixture over the rice. Add the warm broth, stirring gently to distribute without scraping the bottom too aggressively.
- Cover tightly with foil and bake for 35 minutes.
- Remove the foil, gently fluff the rice around the edges, and check for doneness.It should be mostly tender with a little liquid remaining.
- Top with Gruyère and Parmesan. Return to the oven, uncovered, for 10–15 minutes, until the cheese is melted and lightly golden and the rice is fully cooked.
- Rest for 5–10 minutes. Remove the bay leaf, sprinkle with parsley, and serve warm.
Storage Instructions
- Refrigerator: Cool completely.Store in an airtight container for up to 4 days.
- Freezer: Portion into freezer-safe containers, up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Cover and warm in a 325°F oven until hot, or microwave in short bursts with a splash of broth to keep it moist.
Benefits of This Recipe
- Comfort food without fuss: All the flavor of French onion soup in a one-pan bake.
- Pantry-friendly: Uses onions, rice, broth, and cheese—ingredients you might already have.
- Adaptable to diets: Swap broths, choose your cheese, or make it vegetarian.
- Meal prep win: Makes generous leftovers that hold up well.
- Affordable: Onions and rice are inexpensive, yet the dish feels special.
Common Mistakes to Avoid
- Rushing the onions: Pale onions mean bland flavor. Take time to caramelize until deep golden brown.
- Skipping the rinse: Unrinsed rice can turn gummy.Rinse to remove excess starch.
- Using too much salt early: Broth and cheese are salty. Season lightly until the end.
- Not covering the casserole initially: The rice needs steam to cook evenly. Foil is key for the first bake.
- Overbaking after adding cheese: You want melted and golden, not dry and hard.Keep an eye on it.
Variations You Can Try
- Mushroom boost: Sauté 8 ounces of sliced cremini mushrooms with the onions for extra umami.
- Chicken version: Stir in 2 cups of shredded rotisserie chicken before baking for added protein. Use chicken broth.
- Herb-forward: Add a teaspoon of herbes de Provence, or finish with fresh chives.
- Cheese swap: Try Emmental, Swiss, or a blend of Gruyère and mozzarella for more stretch.
- Gluten-free: Most ingredients are naturally gluten-free; just confirm your Worcestershire and broth.
- Brown rice: Use 1 1/2 cups brown rice and increase broth to about 4 cups. Bake covered 55–65 minutes before adding cheese.
- Vegan option: Use olive oil, vegetable broth, a splash of balsamic instead of Worcestershire, and top with a good melting vegan cheese.
FAQ
Can I make this ahead?
Yes.
Caramelize the onions and assemble the casserole up to the point of baking. Cover and refrigerate up to 24 hours. Add 5–10 extra minutes to the covered bake since it will be cold.
What if I don’t have wine?
Skip it and add an extra splash of broth plus 1 teaspoon of apple cider vinegar or lemon juice to brighten the flavors.
Will other types of rice work?
Long-grain white rice works best for texture.
Medium-grain can get softer. For brown rice, increase the broth and baking time as noted in the variations.
Can I use store-bought French onion soup?
You can, but it can be salty. If using canned soup, dilute with unsalted broth and reduce added salt.
You may also need to adjust the liquid-to-rice ratio depending on the soup’s thickness.
How do I get a deeper cheesy crust?
Switch to the broiler for 1–2 minutes at the end. Watch closely so the cheese browns without burning.
Why is my rice still undercooked?
Ovens vary, and foil seals can leak steam. Cover again and bake 5–10 more minutes with a small splash of hot broth if needed.
Make sure the foil is tight.
Can I add bread or croutons on top?
Yes. Scatter lightly buttered croutons over the cheese for a nod to the soup’s classic toast topping. Bake until golden.
Final Thoughts
French Onion Soup Rice Casserole is a simple way to turn a beloved classic into a hearty, family-friendly meal.
It’s cozy, deeply savory, and easy to customize with what you have on hand. Whether you’re feeding a crowd or planning leftovers for the week, this casserole delivers reliable comfort without a lot of fuss. Keep it in your rotation for those evenings when you want something warm, rich, and satisfying with minimal effort.
