This French Onion Butter Rice is an incredibly rich and savory side dish that tastes just like your favorite soup in rice form. By combining condensed French onion soup, beef broth, and fresh caramelized onions, the rice absorbs a deep, umami-packed flavor while baking.
Topped with a generous amount of sliced butter that melts into every grain, this dish is the ultimate comfort food to serve alongside a hearty steak or roast chicken.
Recipe Details
- Flavor Profile: It features the deep, savory notes of beef broth and sweet caramelized onions, rounded out by a luxurious buttery finish.
- Texture: The long grain rice cooks up fluffy and tender, punctuated by soft, golden brown onion slices.
- Time: 10 minutes prep/sauté, 55 minutes bake time.
- Difficulty: Easy. It involves a quick sauté and a hands-off bake in the oven.
What You’ll Need
To make this recipe, you will need a small skillet to sauté the fresh onion and a 1 3/4-quart baking dish (or a similar sized casserole dish) for the rice. You will also need aluminum foil to cover the dish tightly during the first stage of baking. The ingredients rely on pantry staples like canned broth and soup to provide big flavor with minimal effort.
Ingredient Notes
- Long Grain Rice – This variety creates fluffy, separate grains. Do not use instant rice (it will turn to mush) or brown rice (it requires more liquid and time).
- French Onion Soup – A 10.5-ounce can of condensed soup (like Campbell’s) packs a concentrated punch of flavor that seasons the rice perfectly.
- Beef Broth – This provides the liquid needed to cook the rice and reinforces the savory beefy flavor profile.
- Unsalted Butter – You will use a full stick (sliced into pats) to create a rich, glossy finish. Using unsalted butter allows you to control the sodium, which is important since the canned soups contain salt.
- Onion – Fresh sliced onion, sautéed until golden, adds texture and authentic sweetness that canned soup alone cannot provide.
- Olive Oil – A small amount is used to sauté the fresh onion slices.
Add-ins and Substitutions
- Mushrooms – Sliced mushrooms sautéed with the onions would add an earthy depth that pairs well with the beef broth.
- Cheese – For a true “French Onion Soup” experience, sprinkle grated Gruyère or Swiss cheese over the top during the last 5 minutes of baking.
- Herbs – Fresh thyme leaves or chopped parsley added at the end bring a pop of color and freshness.
How to Make French Onion Butter Rice
- Prep: Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C).
- Caramelize Onions: Heat the olive oil in a small skillet over medium-high heat. Add the onion slices and sauté until they are golden brown, which takes about 5 minutes.
- Assemble: Place the uncooked long grain rice in a 1 3/4-quart baking dish. Pour in the beef broth and the condensed French onion soup. Add the fresh caramelized onions to the dish. Top the mixture evenly with the pats of sliced butter.
- Bake Covered: Cover the baking dish tightly with foil or a lid. Bake in the preheated oven for 45 minutes.
- Finish Uncovered: Remove the cover and cook for about 10 minutes more, or until the rice is tender and the liquid is absorbed.
Pro Tip: Slice your butter into thin pats and distribute them all over the top of the liquid before baking. As the butter melts, it creates a rich layer that seeps down into the rice, ensuring every bite is moist and flavorful.
Recipe Tips
- Cover Tightly: Ensure your foil or lid is very tight. The steam generated inside the dish is what cooks the rice. If steam escapes, you may end up with crunchy rice.
- Check the Rice: Ovens vary. If the rice is not quite tender after the uncovered baking time, you can cover it again and let it sit on the counter for 5-10 minutes. The residual steam will finish the job.
- Don’t Stir Initially: Avoid stirring the rice while it is baking covered. You want the grains to absorb the liquid undisturbed. You can fluff it gently right before serving.
FAQs
- Can I use brown rice? No, brown rice requires significantly more liquid and a longer cooking time. Stick to white long grain rice for this specific ratio.
- Is this dish salty? Canned soups can be high in sodium. Using unsalted butter and low-sodium beef broth helps balance the salt levels.
- Can I double this? Yes, you can double the ingredients and bake it in a 9×13-inch baking dish. The cooking time should remain roughly the same.
Serving Suggestions
- Steak: This rich rice is the perfect partner for a seared ribeye or filet mignon.
- Chicken: Serve alongside roast chicken or grilled chicken breasts.
- Vegetables: A bright green vegetable like steamed broccoli or asparagus helps cut through the richness of the butter and beef broth.
Make This Recipe in Advance
- Reheating: This rice reheats well in the microwave or in a skillet with a splash of water to rehydrate the grains.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
French Onion Butter Rice
- Total Time: 1 hour 5 minutes
- Yield: 4-6 Servings 1x
Description
This French Onion Butter Rice is an incredibly rich and savory side dish that tastes just like your favorite soup in rice form. By combining condensed French onion soup, beef broth, and fresh caramelized onions, the rice absorbs a deep, umami-packed flavor while baking. Topped with a generous amount of sliced butter that melts into every grain, this dish is the ultimate comfort food to serve alongside a hearty steak or roast chicken.
Ingredients
- 1 1/4 cups long grain white rice, uncooked
- 1 (10.5 ounce) can condensed French onion soup (e.g., Campbell’s)
- 1 (14.5 ounce) can beef broth
- 1 stick (1/2 cup) unsalted butter, sliced into pats
- 1/2 small onion, sliced
- 1/2 teaspoon olive oil
Instructions
Prep
Preheat your oven to 350°F (175°C).
Caramelize Onions
Heat the olive oil in a small skillet over medium-high heat. Add the sliced onion and sauté for about 5 minutes until they are golden brown and tender.
Assemble
In a 1 3/4-quart baking dish (or similar casserole dish), spread the uncooked rice evenly.
Add Liquids
Pour in the can of beef broth and the can of condensed French onion soup. Add the sautéed onions and give it a very gentle stir just to distribute the onions.
Butter Top
Distribute the pats of sliced butter evenly over the top of the liquid.
Bake Covered
Cover the baking dish tightly with aluminum foil or a fitted lid. Bake for 45 minutes.
Finish Uncovered
Remove the foil/lid and bake for an additional 10 minutes, or until the rice is tender and the liquid is fully absorbed. Fluff with a fork before serving.
Notes
The Butter Layer: Slicing the butter and placing it on top before baking is crucial. As it melts, it seeps down through the rice, coating every grain in richness.
Sodium Control: Because canned soup and broth can be salty, using unsalted butter and low-sodium beef broth is highly recommended to keep the dish balanced.
Rice Type: Do not substitute instant rice (it will turn to mush) or brown rice (it won’t cook through with this liquid ratio). Stick to standard long-grain white rice.
Tight Seal: Ensure the foil is sealed tightly around the edges. The steam trapped inside is what cooks the rice. If the seal is loose, the rice may end up crunchy.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American / French-Inspired
Nutrition
- Serving Size: 1 Serving
- Calories: 380
- Sugar: 2g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
Keywords: french onion rice, stick of butter rice, consommé rice, easy side dishes for steak, baked rice recipe, beef broth rice, caramelized onion rice
