Foodie Friday: French Onion Rice

Image courtesy of All Recipes

Welcome to Friday, dear reader. We made it through another week. Today, I will share a recipe for an easy and delicious side dish, French Onion Rice. Last night, I made sirloin tips with mushrooms, onions, and green peppers, served with French Onion Rice, and buttered corn. The French Onion Rice was the highlight of the meal. Even The Bean, who is very picky, enjoyed this side dish.

French Onion Rice

• 1 (10.5-ounce) can condensed French onion soup (such as Campbell’s)

• 2 cups beef broth

• 1 1/4 cups uncooked long-grain white rice

• 1 tablespoon sherry vinegar

• 4 tablespoons unsalted butter, cut into 1/4-inch-thick slices

• 3/4 cup shredded Gruyère cheese

• 1/2 cup pre-shredded low-moisture whole-milk mozzarella cheese

• fresh thyme leaves

Gather all ingredients. Preheat oven to 425 degrees with rack in center position.

Place French onion soup, beef broth, rice, and sherry vinegar in a 10-inch oven-safe skillet, and stir until evenly combined. Place sliced butter evenly over rice mixture. Cover with aluminum foil.

Bake in the preheated oven for 30 minutes. Remove and discard foil, and continue baking at 425 degrees until rice is cooked and most liquid is absorbed, 20 to 25 minutes.

Increase oven temperature to broil with rack about 6 inches from heat source. Sprinkle evenly with Gruyère and mozzarella cheese. Broil until cheese is melted and golden brown and rice crisps up around edges of skillet, about 5 minutes.

Garnish with fresh thyme leaves and serve immediately.

On this chilly Friday, stay safe, be smart, enjoy delicious food, and keep washing your hands.