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  • Madison

One-Pan French Onion Rice Recipe

Embark on a culinary journey that marries simplicity with sophistication, as we delve into the world of one-pan wonders and savor the flavors of a classic French onion soup like never before. Picture this: a dish that effortlessly combines the charm of comfort with a touch of culinary finesse, creating an experience that is both simple and elegant.

In the realm of culinary delights, the One-Pan French Onion Rice takes center stage, offering a cozy yet refined twist on a beloved classic. Imagine the rich aroma of caramelized onions dancing with the earthy notes of fresh thyme, all enveloped in the warmth of perfectly cooked rice. It's a symphony of flavors, a medley that transcends the ordinary, ensuring a standing ovation from your taste buds, no matter the occasion.

Recipe from Tasting Table


  • 6 tablespoons butter

  • 1 small onion, thinly sliced

  • 4 ounces cremini mushrooms, sliced

  • 2 cloves garlic, minced

  • 1 cup white rice

  • 1 ¾ cup beef broth

  • 1 package French onion soup mix

  • 1 bunch fresh thyme


  1. Preheat the oven to 375 F.

  2. Add the butter and sliced onions to a large oven-proof pan and saute for 15 minutes, or until almost caramelized.

  3. Add the mushrooms and garlic to the pan. Saute on medium heat until the mushrooms are browned, about 5 minutes.

  4. Add the rice and toss to coat.

  5. Add the beef broth and French onion soup mix. Stir to combine.

  6. Add the thyme to the pan.

  7. Place a lid on the pan and bake in the oven for 25 minutes, or until all the beef broth has been absorbed.

  8. Let sit for 5 minutes then remove the thyme stems.

  9. Fluff the rice with a fork and serve.


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