Can I use brown rice?

Yes, but increase liquid and bake time by ~15–20 minutes. Texture will be heartier.

Swap vegetable broth and ensure condensed soup is vegetarian to make a meat-free French Onion Rice Recipe .

Can I double this recipe?

Absolutely — use a 9×13 pan and add 10–15 minutes to bake time.

Can I make this on the stovetop?

Yes — simmer rice with soup and broth, then finish uncovered to achieve a slightly crisped top in a skillet or under a broiler. It becomes a tasty stovetop version of butter onion rice .

French Onion Butter Rice Recipe — Comforting & Easy

Name: French Onion Butter Rice Recipe — Comforting & Easy
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Ingredients: 1 cup long-grain white rice, uncooked; 1 (10.5 oz) can condensed French onion soup; 1 (10.5 oz) can beef broth (or use water plus beef bouillon); ½ cup (1 stick) unsalted butter, cut into thin slices; 1 small yellow onion, finely diced (optional, for more onion presence); Salt and black pepper, to taste; Optional: chopped parsley or grated cheese for finishing

Description

Creamy, savory rice baked with French onion flavor and plenty of butter. This easy side turns pantry staples into a cozy, slightly crisp-topped dish that pairs with everything from roasted meats to simple roasted vegetables.

Ingredients

Scale

1 cup long-grain white rice, uncooked
1 (10.5 oz) can condensed French onion soup
1 (10.5 oz) can beef broth (or use water plus beef bouillon)
½ cup (1 stick) unsalted butter, cut into thin slices
1 small yellow onion, finely diced (optional, for more onion presence)
Salt and black pepper, to taste
Optional: chopped parsley or grated cheese for finishing

Instructions

Preheat the oven to 400°F (200°C). Lightly oil or butter an 8×8 or 9×9 baking dish.
In the prepared dish, stir together the uncooked rice, condensed French onion soup, and the beef broth. If you’re adding the raw onion, fold it in now so the pieces distribute evenly.
Scatter the butter slices across the surface of the rice mixture so they’ll melt into pockets of flavor as it bakes.
Tightly cover the pan with aluminum foil and slide it into the oven. Bake covered for 30 minutes so the steam cooks the rice through.
Remove the foil and continue baking, uncovered, for 20–25 minutes more. The liquid should be absorbed and the top should develop a light golden crust.
Let the dish rest for about 5 minutes after removing it from the oven, then fluff the grains gently with a fork. Taste and season with salt and pepper as needed. Garnish with parsley or a sprinkle of cheese if you like, and serve warm.

Notes

Quick tips
- Use long-grain rice for the best texture; it stays fluffy and separate when baked.
- Keep the dish covered for the first stage — the trapped steam is what cooks the rice through.
- Give the rice a short rest after baking so it finishes steaming and firms up for fluffing.
- If the soup and broth taste salty, skip added salt until after you sample the finished dish.
Make-ahead & storage
- Cool leftovers completely, then refrigerate in an airtight container for up to 4 days. Reheat in the microwave with a splash of broth, or warm covered in a 350°F oven until hot.

Nutrition

Calories: 380
Fat: 18g
Carbohydrates: 42g
Fiber: 8g
Protein: 8g