How A Pound Of Ground Beef And Canned French Onion Soup Turn Rice Into A Filling Meal

Much like pasta, rice can be a blank canvas starch that provides the bulk of the meal and absorbs liquids and sauces until it reaches a casserole-like consistency. Since ground beef and French onion soup come pre-loaded with flavor, combining the three in an oven is a no-fuss, low-cost meal that doesn't even require you to clean a ton of dishes afterward. A good ratio to keep in mind is that, for every pound of meat, use two cans of soup (and two cans' worth of another liquid, like stock) and two cups of rice.

Of all the different types of rice, long-grain is a solid option because it's able to absorb all the liquid but doesn't take so long to cook that you risk drying out the other ingredients. It takes on all the deliciousness of French onion soup while still giving you something solid and filling to eat. Plus, since French onion soup can be used as a substitute for au jus, it's quite complementary to ground beef without having to resort to complex seasonings or measurements. The fat-to-meat ratio of ground beef isn't too terribly important; you can always use a bit of butter or tallow to compensate for a leaner blend — just try to avoid ratios that are fat-heavy, as this may lead to an unpleasantly greasy meal. If you end up with a higher-fat blend (think something like 80/20), then you may want to cook it before adding it to your casserole and draining off the fat.

You end up with something with a flavor profile similar to fried rice: meaty, umami-rich, and salty. It's wonderful on its own, but you can always top it with some braised cabbage, mushrooms, or whatever other vegetables you have on hand for something a bit more well-rounded. Easy to freeze for weeknight meals or as a hearty side dish, this recipe is a fast way to combine simple, great flavors without a ton of effort.

The core of this recipe is to just bake rice with canned soup and pre-cooked meat, so there are a lot of elements you can swap out for a different mouthfeel and flavor. Different types of rice deliver new textures, and there are no shortages of add-ons you can whip up while it cooks in the oven.

The original dish is more like highly flavored rice, but swapping to short-grain can make it creamier. It has a higher starch content that, when mixed with the canned soup and butter, produces something more similar to risotto. Adding a bit more liquid to give it a sauce-like consistency is also a great opportunity to add cheese, giving it a wet matrix to melt into. Still, if you prefer the original recipe, a sprinkle of cheese and a trip under the broiler can add a beautiful golden-brown crust no matter what type you use.

Julia Child elevated canned French onion soup with poached eggs, which can add serious protein and creaminess to this dish without spending much money. Compared to hard-boiled ones, the creamy yolk sinks into the rice and blends with the ground beef without much effort, ensuring its flavors are well distributed. While the tricks to a perfect poached egg may take a minute to grasp, it's well worth learning if you make this rice dish but want a little extra touch of decadence.