One chilly Sunday, I was craving the deep, soulful comfort of French onion soup but wanted something heartier—a true one-pan meal. After a bit of experimenting, I stumbled upon the magic of combining those caramelized flavors with ground beef and rice. The moment that incredible aroma of slowly cooking onions, beef, and thyme filled my kitchen, I knew I had a new family favorite. This French Onion Ground Beef and Rice Casserole is the ultimate hug in a baking dish, and I’m so excited to share it with you.
Ingredients
- 1 ½ pounds lean ground beef (I use 90/10)
- 3 large yellow onions, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon granulated sugar
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 ½ cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup long-grain white rice, uncooked (not instant)
- 2 cups shredded Gruyère cheese, divided
- 1 cup shredded mozzarella cheese (for perfect melt)
- Fresh parsley, chopped (for garnish)
Let’s talk ingredients for a second, because a few of these are non-negotiable for that authentic flavor. The yellow onions need time to properly caramelize—don’t rush them. That teaspoon of sugar isn’t for sweetness; it’s a little cheat to help them brown beautifully. For the cheese, Gruyère is the star of classic French onion soup. I’ve tried it with Swiss, and it’s fine, but trust me, the nutty, complex flavor of Gruyère makes a huge difference. I mix it with mozzarella for that iconic, stretchy pull.
Equipment Needed
- Large, oven-safe skillet or Dutch oven (my absolute favorite for this)
- Wooden spoon or sturdy spatula
- Measuring cups and spoons
- Sharp knife and cutting board
- Cheese grater (please grate your own cheese—I’ll explain why later)
- Aluminum foil
If you don’t have an oven-safe skillet, don’t worry. You can do the stovetop steps in any large pan and then transfer everything to a greased 9×13 casserole dish. But I highly recommend using a Dutch oven if you have one. It distributes heat so evenly for both caramelizing and baking, and going from stovetop to oven with one pot means less cleanup. It’s my secret weapon for recipes like this.
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