Description
Capture the essence of French onion soup in a hearty ground beef and rice bake. Slow-cooked onions deliver deep flavor, perfect for dinner! Detailed instructions and complete nutrition facts included.
Ingredients
Scale
- 1 pound lean ground beef
- 2 large yellow onions, thinly sliced
- 2 tablespoons butter
- 2 cups cooked white rice
- 32 ounces beef broth (4 cups)
- 1 cup shredded Gruyère or Swiss cheese
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
Instructions
- Step 1: Preheat the oven to 375°F (190°C) and lightly grease a 9×13 inch casserole dish. In a large skillet, melt the butter over medium-low heat and add the sliced onions; cook slowly for 15-20 minutes, stirring occasionally, until deeply caramelized and brown. Stir in the dried thyme, salt, and pepper.
- Step 2: Increase the heat to medium-high, add the ground beef to the skillet, and cook until fully browned; drain off any excess grease and stir the cooked beef back into the caramelized onions.
- Step 3: Combine the cooked ground beef and onion mixture with the 2 cups of cooked rice in the prepared casserole dish. Pour the entire 32 ounces of beef broth evenly over the mixture, ensuring everything is submerged.
- Step 4: Cover the casserole dish tightly with aluminum foil and bake for 30 minutes, or until the liquid has mostly been absorbed by the rice and the mixture is hot and bubbly throughout.
- Step 5: Remove the foil and sprinkle the shredded Gruyère or Swiss cheese evenly over the top of the casserole. Return the dish to the oven and bake uncovered for an additional 5-10 minutes, or switch the oven to broil until the cheese is melted, bubbly, and lightly golden brown.
Notes
- Store leftovers covered in the refrigerator for up to 3 days; the flavors are often excellent the next day.
- When reheating a larger section, cover loosely with foil and add a splash of beef broth to the dish before baking at 325°F to prevent the rice from drying out.
- Serve this rich, savory casserole with a side of simple mixed greens dressed in a bright vinaigrette to provide a necessary acidic counterpoint.
- Chef's Tip: The 15-20 minutes spent slowly caramelizing the onions is critical—do not rush this step, as it provides the essential sweet and savory depth of French Onion soup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (approx 450g)
- Calories: 518
- Sodium: 425mg
- Fat: 22g
- Saturated Fat: 10g
- Trans Fat: 0.3g
- Protein: 4g