French onion rice with mushrooms is a savory baked rice dish made with deeply browned onions, tender mushrooms, broth, and a blanket of melted Gruyère. It takes inspiration from the familiar flavors of French onion soup, but turns them into a comforting side or meat-free main; the rice absorbs the broth as it bakes, so the dish is rich without needing a separate sauce.
Ingredients
- 2 tablespoons (28 g) unsalted butter
- 1 tablespoon (15 ml) olive oil
- 1 pound (450 g) yellow onions, thinly sliced
- 1/2 teaspoon (3 g) fine salt, divided
- 8 ounces (225 g) cremini or brown mushrooms, sliced
- 2 garlic cloves (about 6 g), finely chopped
- 1 1/2 cups (285 g) long-grain white rice
- 2 1/4 cups (530 ml) vegetable broth, preferably low-sodium
- 1/2 cup (120 ml) water
- 1 teaspoon (5 ml) soy sauce or tamari
- 1 teaspoon (1 g) dried thyme
- 1 bay leaf
- 1/4 teaspoon (0.5 g) freshly ground black pepper
- 1 cup (100 g) shredded Gruyère cheese
- 2 tablespoons (8 g) chopped fresh parsley, for serving
Instructions
- Get the oven and ingredients ready. Heat the oven to 375°F (190°C). Set out a covered 2 1/2- to 3-quart (2.4- to 2.8-liter) baking dish. Rinse the rice in a fine-mesh strainer under cool water until the runoff looks mostly clear, then drain it thoroughly. Slice the onions evenly so they soften at about the same rate, and wipe the mushrooms clean before slicing.
- Caramelize the onions. Melt the butter with the olive oil in a wide, heavy skillet or Dutch oven over medium heat. Add the onions and 1/4 teaspoon (1.5 g) of the salt. Cook for about 35 minutes, stirring every few minutes and scraping the browned bits from the bottom. If the onions begin sticking before they are soft, lower the heat and add a tablespoon of water. They are ready when very soft and a deep golden brown; they should not be black or crisp. Slow browning gives the rice its French-onion character, so avoid turning the heat up to rush this step.
- Brown the mushrooms and add the aromatics. Raise the heat to medium-high and add the mushrooms and remaining 1/4 teaspoon (1.5 g) salt. Cook for about 8 minutes, stirring occasionally, until they release their liquid, the liquid mostly evaporates, and the mushrooms take on some color. Stir in the garlic and cook for 30 seconds, just until fragrant. If the pan is crowded, let the mushrooms cook undisturbed for a minute or two at a time so they brown instead of steaming.
- Combine the rice and liquid. Stir in the drained rice, thyme, black pepper, and soy sauce. Pour in the vegetable broth and water, add the bay leaf, and stir well, scraping up any flavorful browned bits. Bring the mixture just to a gentle simmer; it does not need a rolling boil. Transfer everything to the baking dish if your skillet is not oven-safe, and spread the rice and vegetables into an even layer. Check that the rice is mostly covered by liquid.
- Bake until the rice is tender. Cover the dish tightly with its lid or foil and bake for 40 minutes. Carefully uncover it and taste a few grains from the center. The rice should be tender and the liquid absorbed. If it is still firm or looks dry, add 1/4 cup (60 ml) hot water, cover again, and bake for 5 to 10 minutes more. Rice brands and baking dishes vary, so tenderness is a better guide than appearance alone. Remove the bay leaf.
- Add the cheese and rest. Scatter the Gruyère evenly over the rice. Return the uncovered dish to the oven for 5 minutes, until the cheese melts. Take it out and let it stand for 10 minutes before serving. This rest allows the rice to finish settling and makes it easier to scoop without turning it mushy. Sprinkle with parsley and serve warm.
Tips
- Give the onions time. Their browning is the main source of the dish’s sweet, savory depth. Stir often enough to prevent scorching, but do not expect pale, merely softened onions to provide the same flavor. A splash of water can loosen sticky browned bits without stopping the onions from cooking.
- Choose the right rice. Long-grain white rice is the dependable choice here. Brown rice needs more liquid and a longer bake, while short-grain rice tends to become sticky; neither can be substituted cup-for-cup with the same timing. Rinsing long-grain rice helps keep the finished grains distinct.
- Keep the broth in balance. Low-sodium broth lets you control the seasoning, particularly because cheese and soy sauce are salty. If your broth is already salty, use less added salt and taste before baking. Use vegetable broth to keep the recipe vegetarian; beef broth makes it more reminiscent of onion soup but changes that dietary suitability.
- Use a snug cover and check doneness. A tight foil seal prevents too much steam from escaping. If the rice is not tender after the listed bake, add hot water rather than cold, cover it again, and continue in short increments. Do not add extra liquid automatically if the grains are already tender.
Serving Suggestions
Serve this rice straight from the baking dish as a hearty vegetarian main, with a crisp green salad dressed with vinaigrette to balance the buttery onions and cheese. Steamed green beans, roasted broccoli, or simply dressed arugula also make good sides. For a larger meal, offer it alongside roast chicken, pork chops, or a seared steak; it works especially well anywhere you might serve a baked potato or a savory rice pilaf.
For an onion-soup-style finish, bring the dish to the table while the cheese is still soft and let each person spoon a portion into a warm bowl. A little extra parsley adds freshness, and a few twists of black pepper sharpen the rich flavors. The recipe is filling, so four portions are generous as a main course; as a side dish, it can stretch to five or six smaller servings.
Variations
Make it meat-free and adjust the cheese: The recipe is vegetarian when made with vegetable broth and vegetarian-friendly Gruyère. Traditional Gruyère may be made with animal rennet, so check the label if that matters to you. A good melting Swiss-style cheese is a practical substitute, though the result will be milder and less nutty. For a dairy-free version, use plant-based butter and a dairy-free melting cheese; expect a different flavor and melt.
Change the mushrooms: Cremini mushrooms are easy to find and have a deeper flavor than white button mushrooms, but either works. A mix of shiitake, oyster, or other mushrooms adds variety. If using dried mushrooms, rehydrate them according to the package directions, chop them, and strain their soaking liquid carefully; replace an equal amount of the recipe’s broth with that liquid for more concentrated mushroom flavor.
Add a little wine: For extra depth, pour 1/3 cup (80 ml) dry white wine into the skillet after the mushrooms brown. Simmer until nearly evaporated before adding the garlic and rice. This is optional; skip it for a straightforward pantry version. Red wine can also be used, but it gives the rice a darker color and a more pronounced flavor.
Make it more substantial: Fold in 1 cup (150 g) cooked lentils after baking, or serve the rice with a fried or poached egg added at the table. If adding cooked chicken or another leftover protein, warm it separately and stir it in near the end so it does not dry out during the full bake. Keep the rice-to-liquid ratio unchanged unless you are changing the rice itself.
Storage and Reheating
Cool leftovers promptly and refrigerate them in a shallow, covered container within 2 hours of cooking. The rice keeps for 3 to 4 days in the refrigerator. For the best texture, store portions in individual containers; the cheese may firm up as it chills, but it will soften again when warmed. Do not leave cooked rice at room temperature for an extended period.
Reheat a portion in the microwave with a teaspoon or two of water or broth, loosely covered, stirring once if possible. On the stovetop, warm it in a covered skillet over low heat with a small splash of liquid, stirring gently until steaming throughout. If reheating a larger amount in the oven, cover the baking dish and heat at 350°F (175°C), adding a little broth if it looks dry. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer, and only reheat the amount you plan to eat. The rice can also be frozen in airtight portions for up to 2 months; thaw overnight in the refrigerator and reheat as above, noting that the mushrooms and rice may be slightly softer.
Frequently Asked Questions
Can I make French onion rice with mushrooms ahead?
You can caramelize the onions and brown the mushrooms up to 2 days ahead, then refrigerate them in a covered container. When ready to cook, combine them with freshly rinsed rice and the measured liquids, then bake as directed. The full dish can also be baked ahead and reheated, though the rice is usually at its best freshly made.
Can I use brown rice?
Not with the same liquid amount and baking time. Brown rice generally needs more liquid and substantially longer to cook, and the mushrooms and onions may overcook while it softens. For a reliable result, follow a baked brown-rice method designed for the specific rice and add the onion-mushroom mixture at the appropriate point, or use long-grain white rice for this recipe.
Why is my baked rice still hard?
The most common causes are a loose cover, a dish that lets steam escape, or rice that needs more time. Add 1/4 cup (60 ml) hot water, reseal the dish tightly, and bake for another 5 to 10 minutes before checking again. Also make sure the oven is fully heated and that the rice was spread evenly rather than piled above the liquid.
Can I make it without Gruyère?
Yes. Swiss cheese, fontina, or a mild white cheddar will melt over the rice, although each changes the flavor: Swiss is closest in character, fontina is softer and creamier, and cheddar is sharper. You can omit the cheese for a dairy-free or lighter-tasting finish; the onion, mushroom, and broth base still makes a flavorful dish.
Can I cook the rice entirely on the stovetop?
Yes, if you use a heavy pot with a close-fitting lid. After adding the liquid, bring it to a gentle simmer, cover, reduce the heat to low, and cook until the rice is tender, usually about 15 to 20 minutes for long-grain white rice. Let it stand covered for 10 minutes, then add the cheese and cover briefly to melt it. Keep the heat low to prevent the bottom from scorching, and use the rice’s tenderness to judge when it is done.
Related
- Squid Fish Recipe: Tender Lemon Calamari Made Easy
- Squid Fra Diavolo Recipe: Spicy Tomato Sauce and Pasta
- Squid Calamari Recipe for Crisp, Tender Fried Rings
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).