Can I use a different type of rice for this recipe?

Yes, but long-grain rice works best for a fluffy texture. If using brown rice, increase the cooking time by 15-20 minutes and add extra broth. Short-grain rice may turn out stickier.

Can I make this recipe vegetarian?

Absolutely! Swap the beef broth for vegetable broth to create a meat-free version with the same rich, savory taste.

What should I do if my rice turns out too dry or undercooked?

If the rice is too dry after baking, add a splash of warm broth, cover with foil, and return to the oven for 5-10 more minutes. Stir and check for doneness.

How can I add more flavor to this dish?

For extra depth, mix in sautéed mushrooms, caramelized onions, or a sprinkle of shredded Gruyère cheese before serving. Adding a pinch of garlic powder or black pepper also enhances the flavor.

French Onion Butter Rice

Name: French Onion Butter Rice
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Cuisine: American
Ingredients: 1 ¼ cups long-grain rice, uncooked; 1 (14.5 oz) can beef broth; 1 (10.5 oz) can French onion soup; 1 stick (½ cup) cold butter, sliced into pats; Fresh parsley, chopped (for garnish)

Description

French Onion Butter Rice is a rich, savory side dish that blends the comforting flavors of French onion soup with buttery, oven-baked rice. Simple to make, this recipe is perfect for beginners and pairs well with a variety of main courses.

Ingredients

Scale

1 ¼ cups long-grain rice, uncooked
1 (14.5 oz) can beef broth
1 (10.5 oz) can French onion soup
1 stick (½ cup) cold butter, sliced into pats
Fresh parsley, chopped (for garnish)

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Instructions

Preheat the oven: Set your oven to 425°F (220°C) and ensure your rack is positioned in the center.
Prepare the baking dish: Evenly spread the uncooked long-grain rice in an 8×8-inch baking dish, making sure it’s distributed in a single layer for even cooking.
Add the liquid ingredients: Slowly pour the beef broth over the rice, followed by the French onion soup. Do not stir; the liquid will naturally soak into the rice while baking.
Layer the butter: Slice the cold butter into even pats and distribute them across the top of the rice and liquid mixture. This will melt slowly as the dish bakes, infusing the rice with rich, buttery flavor.
Cover and bake: Tightly cover the baking dish with aluminum foil and place it in the oven. Bake for 25 minutes, allowing the steam to fully penetrate the rice for an even cook.
Uncover and finish baking: Remove the foil and return the dish to the oven for another 25 minutes. This step allows the top layer to absorb the remaining liquid while creating a slightly golden, flavorful crust.
Garnish and serve: Remove from the oven and let the rice sit for a few minutes. Fluff with a fork to separate the grains, sprinkle with fresh parsley, and serve warm.

Notes

If you prefer a deeper flavor, use homemade beef broth instead of store-bought.
For a richer, creamier dish, stir in shredded Gruyère or Parmesan cheese before serving.
To add texture, mix in crispy fried onions or toasted almonds as a garnish.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Prep Time: 5 minutes
Cook Time: 50 minutes
Category: Side Dish
Method: Oven-Baked
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 350 kcal
Sugar: 2g
Sodium: 950mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 5g
Trans Fat: 0.5g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg