Ingredients:

  • 1.5 lbs Lean Ground Beef (90/10)
  • 1 large Yellow Onion, thinly sliced into half-moons
  • 2 cloves Garlic, minced
  • 1 tsp Dried Thyme
  • 10.5 oz Condensed French Onion Soup
  • 1 cup Sour Cream
  • 1 tbsp Worcestershire sauce
  • 2 cups Cooked Jasmine Rice
  • 1.5 cups Shredded Gruyère cheese
  • 1.5 cups Crispy Fried Onions
  • 1 tbsp Fresh Parsley, chopped for garnish

Instructions:

  1. Place a large 12-inch oven-safe skillet over medium-high heat. Add the ground beef and sliced onions simultaneously. Cook, breaking up the beef with a wooden spoon, until the meat is deeply seared and the onions are softened and caramelized. Drain any excess rendered fat.
  2. Stir in the minced garlic and dried thyme, cooking for about 5-7 minutes until fragrant. Pour in the condensed French onion soup and Worcestershire sauce. Use a wooden spoon to scrape the browned bits (fond) from the bottom of the pan to incorporate flavor.
  3. Reduce the heat to low. Gently fold in the sour cream and the cooked Jasmine rice. Stir until the mixture is well-combined and velvety.
  4. Smooth the top of the mixture. Layer the shredded Gruyère cheese evenly over the beef base, then top with the crispy fried onions. Place the dish in the center of the oven. Bake for 20-25 minutes until the cheese is bubbling and the edges are golden.
  5. Garnish with fresh parsley and serve immediately.