Creamy Baked French Onion Rice

5 from 1 reviews


  • 2 onions, thinly sliced
  • 1 tablespoon olive oil
  • 1 cup brown rice
  • 3 cups beef stock, divided
  • 1/2 cup parmesan cheese, shredded
  • 4 French Onion Laughing Cow Cheese wedges
  • Chives – optional garnish


  1. Preheat your oven to 325 degrees
  2. In an oven safe pot (a dutch oven works great here) heat your olive oil over medium heat
  3. Add your onions, season with salt and pepper, and saute until they have caramelized and turned a deep brown color. Stir them often, scraping up the bits that stick to the bottom of your pot (this process takes about 15-20 minutes)
  4. When caramelized, add your rice and stir to combine
  5. To this, add 2 1/2 cups of your beef stock, season with salt and pepper, stir to combine, and bring to a boil. When boiling, place the lid on your pot and put in the oven
  6. Bake for one hour
  7. Remove from the oven and add your remaining 1/2 cup of beef stock, parmesan cheese, and laughing cow wedges. Mash up the laughing cow cheese wedges in the pot and stir everything together for a few minutes so that some of the starches can release from the rice
  8. Place the lid back on and bake for another 15 minutes
  9. Remove from the oven, stir, and season to taste with salt and pepper
  10. Top with chives (optional)


This would be great paired with a light, simple salad that has a bright vinaigrette (lemon or balsamic would be perfect)!