French Onion Rice

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French Onion Rice combines rice with a can of soup, beef broth, and butter for an easy-to-make savory side. A simple, yet flavorful dish to pair with chicken, steak, and pork.

Prep Time5

Cook Time45

Total Time50

Course: Side Dish

Cuisine: American

Servings:

Calories: 268kcal

Author: Jennifer Fishkind

Ingredients

1 cup long grain rice Do not use instant rice as the texture will be overcooked and mushy
10.5 ounces (1 canned) french onion soup undiluted, I used Campbell’s soup brand, but you can use a generic version
1¼ cup (10 ounces) beef broth
8 tablespoons salted butter sliced into 1 tablespoon pats
1 teaspoon roughly chopped fresh parsley optional garnish

Instructions

Preheat the oven to 425°F. Lightly spray an 8x8 baking dish with nonstick cooking spray.
Using a fine mesh strainer, add the rice and use cold water to rinse the rice until the water runs clear. (This will help reduce some of the starch and will produce a fluffier rice)
1 cup long grain rice
In the prepared baking dish, stir together the long grain rice, soup and beef broth just until combined.
10.5 ounces (1 canned) french onion soup, 1¼ cup (10 ounces) beef broth
Arrange the sliced butter pats on top of the rice. (The butter gives the rice a rich flavor)
8 tablespoons salted butter
Cover with heavy duty aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 to 20 minutes until the rice has cooked through and the liquid has been completely absorbed. (15 minutes uncovered cooked my rice perfectly, your oven may need an additional 5 minutes)
Fluff the rice with a fork and garnish with chopped fresh parsley. Serve while hot.
1 teaspoon roughly chopped fresh parsley

Notes

Storage :

In The Refrigerator: Store any leftovers in an airtight container in the fridge for up to 3 days.
In The Freezer: Once completely cooled, the rice can be stored in a freezer safe container or in a freezer ziplock bag for up to 3 months.
To Reheat: Allow the rice to thaw overnight in the refrigerator before reheating in a microwave safe dish for 1 ½ to 2 minutes before serving. You may need to add a splash of broth or water to prevent it from drying out.

Tips :

If you are pressed for time, you can skip rinsing the rice, but it really does help reduce some of the starch and produce a fluffier and less sticky rice.
To turn this into a full meal, mix in shredded chicken, pork, or beef for an extra protein boost.
Long-grain rice is ideal for fluffy, non-sticky results, but you can use Jasmine rice or Basmati rice as well. Just adjust the liquid or cooking time as needed based on your preferred texture and the rice type.
If you're using a packet of onion soup mix instead of canned soup, stir it directly into the beef broth. Onion soup mixes will still give you that rich onion flavor without requiring the full can of soup. Follow the baking instructions as written.
While the recipe calls for fresh parsley as a garnish, you can experiment with other fresh herbs like fresh thyme, chives, or cilantro.
You can add vegetables like peas, sliced mushrooms, bell peppers, or sautéed yellow onions for added taste, texture, and a healthy dose of vitamins.

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