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Cheesy French Onion Rice

Serves 4-6 Hands-on time: 20 minutes

Hands-off time: 35-40 minutes


1 cup Spekko Long Grain Parboiled White Rice

1½ tsp salt, to season

2 tbsp (28g) butter

3 large onions, peeled and thinly sliced

½ tsp fresh thyme leaves, plus extra for the garnish

1½ cups beef stock, warm

½ lemon, juiced

1½ cups grated cheddar cheese

½ tsp pepper, to season

Serving suggestion: Roast chicken



1. Preheat the oven to 180˚C and turn the dial to switch on the grilling element.

2. Place the Spekko Long Grain Parboiled White Rice in a large pot, cover with 2 cups of water and 1 teaspoon of salt, and bring to a boil over a high heat.

3. Reduce to a medium heat, cover and allow to simmer for 15-20 minutes or until cooked. Transfer to a bowl and allow to cool. *Chef’s Tip: This is a perfect way to use up your leftover rice!

4. Heat the butter in the same pot over a low-medium heat. Add the onions and sauté for 10-15 minutes or until soft and golden.

5. Add the thyme, beef stock and lemon juice and stir to combine. *Chef’s Tip: Add an extra cup of water if needed to thin down the soup a bit.

6. Add the cooked rice to the onion mixture and stir well to ensure that the rice is thoroughly coated.

7. Add a ½ cup of cheese along with the remaining salt and pepper and mix until combined.

8. Transfer the mixture to a medium-sized baking dish.

9. Sprinkle the remaining cup of cheese on top and place the dish in the oven under the grill for 10-12 minutes, or until golden and slightly crisp.

10. Garnish with fresh thyme, serve with roast chicken and broccoli and ENJOY!

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