French Onion Rice Bake
A heartwarming dish featuring layers of creamy rice, caramelized onions, and gooey cheese, perfect for weeknight dinners or festive gatherings.
Ingredients
Rice and Onions
- 1 cup long-grain rice Use jasmine or basmati for a fragrant twist.
- 2 large onions, thinly sliced Sweet onions add a lovely depth to the dish.
- 3 tablespoons olive oil Feel free to substitute with unsalted butter for a richer taste.
Liquids and Cream
- 2 cups vegetable or chicken broth Homemade stock is preferred for extra flavor.
- 1 cup sour cream Greek yogurt can be used here for a healthier alternative.
Spices and Cheese
- 1 teaspoon garlic powder Fresh garlic can elevate the flavor even more.
- 1 teaspoon dried thyme This herb offers a hint of earthiness that complements the onions beautifully.
- 1 cup shredded Gruyère cheese A delightful melting cheese; you can also try aged cheddar for a sharper flavor.
- to taste Salt and pepper
Instructions
Cooking the Onions
- In a large skillet, heat olive oil over medium-low heat. Add the sliced onions, stirring occasionally. Cook for about 15-20 minutes until golden brown and caramelized.
Cooking the Rice
- In a separate pot, combine the rice and broth. Bring to a boil, then cover and reduce the heat. Simmer for about 15 minutes or until the rice is tender.
Mixing Ingredients
- In a large bowl, combine the cooked rice, caramelized onions, sour cream, garlic powder, thyme, salt, and pepper. Taste and adjust seasoning as desired.
Layering
- Preheat your oven to 350°F (175°C). Grease a baking dish and layer half of the rice mixture at the bottom. Sprinkle half of the Gruyère cheese on top. Add the remaining rice mixture and finish with the rest of the cheese.
Baking
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave for a quick lunch. Fresh herbs can be sprinkled before serving for a burst of flavor.