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French Onion Butter Rice

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Savory baked rice made with long-grain rice, condensed French onion soup, beef broth, and a stick of butter for a rich, caramelized-onion flavor and tender texture.

Ingredients

Scale
  • 1 cup long-grain white rice (uncooked)
  • 10–14.5 oz can beef broth (use 1 1/4 cups or one 14.5 oz can depending on recipe variant)
  • 10–10.5 oz can condensed French onion soup
  • 1 stick (1/2 cup) unsalted butter, thinly sliced or cut into pats
  • Optional: fresh parsley, chopped, for garnish

Instructions

  1. Preheat oven to 400–425°F (204–218°C) depending on recipe variant (400°F commonly used; some recipes use 425°F).
  2. Lightly grease an 8×8-inch (or similar) baking dish.
  3. Spread 1 cup uncooked long-grain white rice evenly in the prepared baking dish.
  4. Pour the beef broth and the condensed French onion soup over the rice and stir gently to combine so the rice is evenly moistened.
  5. Arrange the stick of butter (1/2 cup) sliced into pats evenly over the top of the rice mixture.
  6. Cover the dish tightly with aluminum foil and bake for 25–30 minutes.
  7. Carefully uncover, stir if desired, then return uncovered to the oven and bake an additional 25–30 minutes until rice is tender and liquid is absorbed.
  8. Remove from oven and let rest 5–10 minutes, then fluff with a fork and garnish with chopped fresh parsley if using before serving.

Notes

1) For slightly different liquid ratio some versions use 1 1/4 cups beef broth plus a 10.5 oz can French onion soup; follow the can sizes you have and adjust if rice is undercooked. 2) Use unsalted butter if using regular (not low-sodium) broth/soup to control saltiness. 3) Stirring after removing foil before the final bake is optional; it distributes melted butter but not required.

Nutrition

Find it online: https://www.rapidrecipes.blog/french-onion-butter-rice-2/