Onion and Rice Casserole
Delight your taste buds with this comforting Onion and Rice Casserole, a dish that masterfully combines caramelized onions, creamy Gruyère cheese, and tender long-grain rice for a flavor-packed meal. This hearty casserole is elevated with a rich breadcrumb topping infused with butter and olive oil, creating the perfect golden crust with every bite. Infused with aromatic thyme and garlic, and simmered to perfection in vegetable broth, this recipe strikes the ideal balance between savory and cheesy goodness. Easy to prepare in under an hour and perfect for feeding a crowd, this casserole is an excellent choice for weeknight dinners or holiday gatherings. Serve it as a delectable vegetarian main or a satisfying side dish — either way, it’s guaranteed to impress!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 4 medium (sliced thinly) yellow onions
- 1 cup (uncooked) long-grain white rice
- 2 cups vegetable broth
- 2 minced garlic cloves
- 1 teaspoon (dried) thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups shredded Gruyère cheese
- 0.5 cup breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons (chopped, for garnish) parsley
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish with butter or nonstick spray.
In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the sliced onions and cook for 15-20 minutes, stirring occasionally, until they are golden and caramelized. Reduce the heat if they start browning too quickly.
Add the minced garlic to the onions and cook for an additional 1-2 minutes until fragrant. Remove from heat and set aside.
In a medium saucepan, bring the vegetable broth to a simmer. Add the rice, thyme, salt, and black pepper. Stir, cover with a lid, and reduce the heat to low. Cook for 12-15 minutes or until the rice is partially cooked (it will finish cooking in the oven).
In a large mixing bowl, combine the cooked rice, caramelized onions, and 1 cup of the shredded Gruyère cheese. Mix well and transfer the mixture to the prepared casserole dish, spreading it out evenly.
In a small bowl, mix the breadcrumbs with the remaining 2 tablespoons of melted butter and 1 tablespoon of olive oil. Add the remaining 0.5 cup of Gruyère cheese to the breadcrumb mixture and combine.
Sprinkle the breadcrumb-cheese topping evenly over the rice and onion mixture in the casserole dish.
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
Remove the casserole from the oven and let it cool slightly for 5-10 minutes. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 781 mg | 34% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.0 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 297 mg | 23% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 310 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
