French Onion Soup Rice
Oven-baked rice simmered in French onion soup and beef broth, topped with melted Gruyère and mozzarella.
- 65
- min
- 6
- servings
- ~310
- kcal per serving
- Difficulty:
- Easy
01Method
- 1
Preheat the oven to 425°F (220°C) and position the rack in the center.
- 2
Combine the French onion soup, beef broth, rice, and sherry vinegar in a 10-inch oven-safe skillet, stirring to mix well. Distribute the butter slices evenly over the top of the rice mixture, then cover tightly with aluminum foil.
- 3
Bake covered for 30 minutes. Remove the foil and continue baking at 425°F (220°C) until the rice is fully cooked and most of the liquid has been absorbed, about 20 to 25 minutes more.
- 4
Switch the oven to broil and position the rack approximately 6 inches from the heat source. Scatter the Gruyère and mozzarella evenly over the rice. Broil until the cheese is melted and golden and the edges of the rice begin to crisp, about 5 minutes.
- 5
Top with fresh thyme leaves and serve right away.
Allergens
Allergen information is derived from ingredients and is indicative. Always check the label of the actual product.
