A comforting, buttery rice dish infused with the deep, savory flavors of French onion soup—delivered in a simple, oven-baked side dish that feels like a cozy hug in every bite.

Why You’ll Love This Recipe

I love how this recipe brings the richness of French onion soup into rice—without complicated steps. With just a few pantry staples, I can toss everything into a baking dish, let it bake, and end up with tender, flavorful rice topped with melted butter. It’s one of those fuss-free recipes that tastes gourmet but feels effortless.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup long-grain white rice
10–14 oz can beef broth (or low-sodium option)
10–11 oz can condensed French onion soup
½ cup (1 stick) cold unsalted butter, sliced into pats
Optional garnish: fresh parsley or grated Parmesan

directions

Preheat my oven to 425°F (220°C).
In an 8×8 inch baking dish (or similar), I spread the uncooked rice in an even layer.
I pour in the beef broth and French onion soup over the rice and stir gently to combine.
I dot the top evenly with the cold butter slices.
I cover the dish tightly with aluminum foil.
I bake for 25–30 minutes, then remove the foil and bake for another 25–30 minutes, until the rice is tender and the top starts to brown.
Once out of the oven, I sprinkle with parsley or Parmesan if I’m feeling fancy, then fluff it up before serving.

Servings and timing

Serves 4 as a side dish.

Prep time: about 5 minutes
Cook time: 50–60 minutes
Total time: around 1 hour

Variations

Cheesy twist: I like to sprinkle shredded Gruyère or Parmesan on top in the last 10 minutes of baking.
Veggie boost: Sometimes I stir in frozen peas or sautéed mushrooms before baking for extra texture and flavor.
Make it a meal: Adding in cooked chicken or ground beef turns this into a filling main dish.
Rice alternatives: I’ve also used brown rice—it just needs extra liquid and a longer bake time.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
To reheat, I add a splash of broth or water and warm it in the microwave or covered in the oven at 350°F until heated through.

FAQs

Can I use brown rice instead of white rice?

Yes, I can—but it needs more broth and a longer cooking time.

Do I need to rinse the rice first?

No, I don’t rinse it. It cooks just fine straight out of the bag.

What if I can’t find condensed French onion soup?

I’ve substituted with cream of mushroom soup plus a packet of dry onion soup mix, and it worked out great.

Can I prepare this ahead of time?

Absolutely. I assemble everything in the baking dish and keep it in the fridge until I’m ready to bake.

How can I reduce sodium?

I stick with low-sodium broth and soup options to keep the salt level in check.

Conclusion

I adore how this French Onion Butter Rice delivers big flavor with barely any effort. It’s rich, cozy, and makes the perfect side for just about any dinner. Once I tried it, it quickly earned a spot in my regular meal rotation.

French Onion Butter Rice

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Author: Sue
Prep Time: 5 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour
Yield: 4 servings
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

A comforting, buttery rice dish infused with the deep, savory flavors of French onion soup, baked to tender perfection with minimal effort.

Ingredients

1 cup long-grain white rice
10–14 oz can beef broth (or low-sodium option)
10–11 oz can condensed French onion soup (or low-sodium)
½ cup (1 stick) cold unsalted butter, sliced into pats
Optional garnish: fresh parsley or grated Parmesan

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Instructions

Preheat oven to 425 °F (220 °C).
Spread uncooked rice in an even layer in an 8×8 inch baking dish.
Pour in beef broth and French onion soup over the rice. Stir gently to combine.
Dot the top with cold butter slices.
Cover tightly with aluminum foil.
Bake for 25–30 minutes, then remove foil and bake an additional 25–30 minutes until rice is tender and top is lightly browned.
Remove from oven, sprinkle with parsley or Parmesan if desired, and fluff before serving.

Notes

Use low-sodium options to reduce overall salt content.
For a cheesy twist, top with grated Gruyère or Parmesan in the last 10 minutes of baking.
To make it a complete meal, add cooked chicken or ground meat.
Brown rice requires extra broth and baking time.
Store leftovers in the fridge up to 4 days or freeze for up to 3 months.