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An extreme close-up of the cheesy French onion rice bake, showing the texture of the melted Gruyère cheese and individual grains of rice coated in savory broth.

Onion Soup Rice: The Ultimate Cheesy & Savory Side Dish

Discover the ultimate comfort food with this Onion Soup Rice recipe. Made from scratch with deeply caramelized onions, savory beef broth, and a gooey Gruyère cheese topping, it's the perfect savory side dish for any occasion.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Side Dish
Cuisine: American, French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp Unsalted Butter
  • 3 large Yellow Onions thinly sliced
  • 2 cloves Garlic minced
  • 1.5 cups Long-Grain White Rice uncooked
  • 4 cups Beef Broth low-sodium
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Fresh Thyme Leaves
  • 1.5 cups Gruyère Cheese shredded
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper freshly ground

Equipment

  • 1 Dutch Oven or Large Pot
  • 1 9x9 inch baking dish

Method
 

  1. Melt butter in a large Dutch oven over medium heat. Add sliced onions and a pinch of salt. Cook, stirring occasionally, for 30-40 minutes until deeply golden brown and sweet. Add minced garlic and cook for 1 more minute until fragrant.
  2. Add the uncooked rice to the pot. Stir constantly for 2 minutes to toast the grains.
  3. Pour in beef broth, Worcestershire sauce, and thyme. Bring to a simmer, scraping the bottom of the pot. Season with pepper. Cover, reduce heat to low, and cook for 15-18 minutes until liquid is mostly absorbed.
  4. Preheat oven to 400°F (200°C). Transfer the rice to a 9x9 inch baking dish. Top evenly with shredded Gruyère cheese. Bake for 15-20 minutes until the cheese is bubbly and golden. Broil for 1-2 minutes for extra color if desired.

Notes

For the best flavor, use a high-quality block of Gruyère cheese and shred it yourself.
Store leftovers in an airtight container in the refrigerator for up to 4 days.