It takes five minutes to throw together (probably even much less) and the flavors are very tempting. This Baked French Onion Rice will be the dish you go to when you really don’t have time.
Editor’s Note: We’ve always been fans of Vera’s unique style of cooking, and many of you have enjoyed her recipes here on BCP for years. From her beloved 9×13 Bukharian Rice and Beef dish to her popular steak night dinner for two, Vera has shared countless favorites (see them all here). Since Vera is originally from Panama—a background that deeply influences her cooking—we, of course, asked her to put together a Panama travel guide for us too!
We knew this recipe from Vera Newman’s latest cookbook, Marblespoon Tried and True, is perfect for all fans of our 9×13 series. Marblespoon Tried and True is available on Amazon over here and at Artscroll.com over here.
This recipe is all about using conveniences! Start by adding the rice and onion soup mix to a 9×13 baking pan.
Add garlic cubes.
Add onion cubes (the ones that are available in the freezer section).
(ditto). Yes, we told you this was going to be easy! This will also get a little Worcestershire sauce, oil, and honey.
And the hot beef broth.
And you know what? You’re done. Cover well and bake at 350℉ for 1 hour.
Don’t worry if the onions and garlic weren’t thawed when you first added them in. You can mix everything together at the end when the rice is done.
Fluff with a fork and serve!
And–good to know–this rice freezes very well!
Baked French Onion Rice
Ingredients
- 4 cups (32 oz) beef broth
- 2 cups jasmine rice, rinsed
- 3 tbsp onion soup mix
- 1 (5.8-oz) package frozen sautéed glazed onions, such as Dorot
- 2 frozen garlic cubes
- 1 tbsp fish-free Worcestershire sauce or soy sauce
- 2 tbsp oil
- 1 tbsp honey
Instructions
- Preheat oven to 350°F.
- To a medium saucepan, add beef broth; bring to a boil over medium-high heat.
- To a 9×13-inch pan, add rice, onion soup mix, sautéed onion cubes, garlic cubes, Worcestershire sauce, oil, and honey. Stir to combine. Add hot beef broth; stir well (it's okay if the onion cubes aren't fully defrosted).
- Cover tightly; bake for 1 hour. Fluff with a fork.
Notes
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