French Onion Rice Bake
It only takes 4 ingredients to make this easy French Onion Soup Rice side dish that is packed full of flavor! It goes wonderfully with any main course and is great to serve to guests.
I saw this recipe floating around Pinterest years ago and knew I had to make it right away. The original recipe is actually called “Stick of Butter Rice”. Yep, you heard me right – a STICK of butter in this recipe. I mean, it’s not like you’re eating the whole dish as it serves 6 people. Therefore, I wanted to change the name as to not scare off any healthy eaters out there.
This french onion rice bake is the perfect side dish for any meal and is most definitely holiday dinner worthy, which is why I’m sharing it so close to Thanksgiving. Everyone loves a good ol’ fluffy mound of mashed potatoes on their plate alongside their turkey, but how about adding something different this year? Don’t be afraid of change (I’m totally talking to myself here, mostly). I hate change! You can throw this together in a hot minute and concentrate on your other, more high-maintenance side dishes (and high-maintenance dinner guests you may have….ha, ha…sorry, I had to). It tastes like French onion soup turned into a rice dish!
Serve this french onion rice bake with a roast, chicken dish….the sky is the limit. Check out my collection of Thanksgiving recipes if you need some inspiration! It’s all together for you in one post because I’m super helpful like that.
- 1 c. uncooked white rice (NOT instant rice - this will cook too quickly and get mushy)
- 1 (10 oz) can of Condensed French Onion Soup
- 1 (10 oz) can of Beef Broth
- ½ c. of butter, sliced
- Preheat oven to 425 degrees.
- In a 9x9 inch baking dish (8x8 would also work fine) combine rice, soup and broth.
- Cut butter into slices and place on top of the mixture.
- Cover with foil and bake for 30 minutes.
- Remove cover and bake 30 minutes more.
Recipe source: thirtyhandmadedays.com
I think this is the perfect side dish for the upcoming Festive Season and yes the butter is divided into portions so it can´t be too bad 😉
We grew up on a similar dish but it was with 1 can of beef broth, 1 can of French onion soup, 1 stick of butter, 2 cups of Rice and add 1 lb of cubed chicken. I still make it to this day. Delicious.
Haha – I can see why you changed the title. “Stick of butter rice” would definitely scare me! 🙂
Haha – In talking yourself into accepting change, Ashley you have convinced me too! This is a wonderful side instead of mashed potatoes!
oooh this is very similar to a rice dish e make-but even better!
I love rice dishes … they are just the best! This dish looks wonderful!
Interesting way to change-up plain rice for a tasty side dish!
This is the kind of thing I can go to town on. Looks like such a flavorful rice. It would be excellent next to my turkey!
Oh my this was great! This came out tender as could be, for me in about 27mi to be exact. It had a great aroma and was perfect. I would recommend this recipe to anyone.
Thanks for taking the time to share it with me!!!!!
Thank you for your nice comment!! I’m so glad you liked it! Thanks for coming back to tell me 🙂
27 minutes instead of 1hr. Did you use instant rice?
Can this recipe be doubled into a 9×13 pan? I need to serve over 10 people. Or should I make 2 9×9?
You can definitely double it in that size pan! -Ashley
I made this a few nights ago and just got a request from my husband to make it again tonight! Needless to say it goes into my regular dinner rotation. We are making it a main dish by adding meat. I added browned hamburger the first time (recommend you stir it half way through baking) and tonight I’m adding kielbasa. I’ve also added some jalapeños both times because we like things kicked up a bit.
Thanks so much for recipe-a definite hit here in our home!!
Thank you so much for coming back to let me know! So glad you loved it 🙂 -Ashley
How would riced cauliflower work in this recipe
Has anyone added chicken to this?
I’m fixing to try this tonight and put chicken breasts on top and sprinkle with the liptons dry onion soup mix.
I’ve made this rice recipe for many years. The original recipe called for a stick of butter, but I now use half a stick. I sometimes add a can of drained mushrooms. Good with almost anything but especially beef. Thanks for sharing.
Could I use chicken broth instead ?
Sure! Just will change the taste a bit. ????
I have made this for at least 20 years and I only put about a quarter of a stick of butter in it. I also learned you can cook it on top of the stove… Cook it just like regular rice, but it may take about 10 minutes longer because you have more liquid.
I have made it with chicken broth and it is bland. Need to ad’s a cube or two of chicken bouillon or something. You might try one can of cream of chicken & one can of broth. Definitely add the butter if using chicken.
I want to make this, but was wondering if you used long or medium grain rice?
Either is fine!
Can this be made in a crockpot? Does more liquid need to be added?
I definitely would because the longer it cooks the more liquid it’s going to soak up. I’ve never done it in the crock Pot. If you’re looking for a way to just keep it hot for a long period of time, I would cook it normal in the oven and transfer it to a crock Pot on the warm setting. I’m just worried about it drying out if it sits or cooks too long.
Can this be made with wild rice? Any adjustments?
I’m sure that could work!
Can you substitute brown rice? How would the time/proportions change? This is such a great recipe. I could eat the whole pan for myself!!!
Yes but I believe brown rice takes longer to cook!
could I use instant rice and not cook it as long?
I’m sure you can but I can’t be sure on the exact time it would take.
I’ve done this with uncooked rice in the oven and I’ve done it stove top with minute rice. You will need to follow the directions of how much min rice to use per the two can of soup. I use the French onion and beef consommé it is very favorable and goes great with my Chicken broccoli casserole.
2 cans of soup – what would the sodium content be??
Does this really serve 6? It seems like 1 cup of uncooked rice is rather small amount – I guess if makes about 3 cups??
I need to make this dish soon to take to a family get together. Is “condensed French onion soup” like mushroom soup made by Campbell?
No, it’s different. French onion soup isn’t the same as mushroom soup.
Please respond soon!!! Thank you
Could this be cooked in a crockpot?
I wouldn’t because Rice gets funny in the crock pot
used to make this many years ago when my children were young but for a meal if I used beef broth I added ground meat; if I used chicken broth I added cooked chicken.
I love that idea Barbara!
Hi I know I’m late to this recipe haha. I wanted to say an ex boyfriend’s mom taught me a dish waaaay back in high school that is this base but with chicken and a can of mushrooms added to make it a whole meal. I’ve been dreaming about it all these years later but I could not find a similar recipe (for measurements and cooking time) for the life of me. I am SO happy I stumbled onto this. I can’t wait to make it for dinner next week. You are my hero ????
Never late! I loved reading your comment! Thank you so much for taking the time to let me know! It made my day.
Can I put this all together but make it later ? Or is it best to put it all together when I’m ready to bake it ? Need answer ASAP, please email me your answer, thx
The rice will soak up some of the liquid as it sits. I would either just put it together right before baking or add extra liquid before baking.
This dish is a family favorite of ours, too. My grandma uses to make it and passed on the recipe. Here’s my take: I cook about 5 pieces of bacon, cut into small pieces and about a half of a telli onion in this slices. Once fully cooked, I use a couple teaspoons of the bacon drippings and cook rice with it. We cook rice with soup can in a rice cooker and it comes out delicious
Don’t think a can of non condescend onion sou – like Progresso would work and decrease the broth?
Yeah, that should work just fine.
I was trying to find the recipe for a dish that my grandmother made growing up (bout 30 years back). I described it to my aunts and uncles and they didn’t have a clue. To my joy, I found this and it is very close. (We use 2Tbsp butter) My family now cooks this at least once a week. We are all very happy with our new favorite side dish! Thank you for sharing
I make this with leftover rice. I add cooked burger or chicken and it’s a meal! Delicious
Hey guys late to the party here. I make this but use consomme instead of beef broth and add meatballs and a diced bell pepper. makes it into a meal! yum
Mine tasted great, but it was like thin, maybe a quarter inch thin. Crunchy and not fluffy. I oiled the pan with olive oil, yet it stuck.
can you swap pasta instead of rice? Would I need to decrease liquid?
I used about 1 1/2 cups of chickpea penne and decreased the butter to 3 tbsp. It came out perfect, cooked for 45 minutes at 425.
Looks great! I plan on making this rice dish tonight. I checked and you have to go with Campbell’s French Onion Soup, or a similar brand, not Progresso. Campbell’s brand is condensed, Progresso is not. Just remember to omit adding water to the soup while preparing this recipe for the oven. ***If you have to ask about the sodium content for this recipe, you’re better off not making it, imo!
Can this be made in a rice cooker?
In the seventies my aunt used to make this with a can of drained sliced water chestnuts mixed in and some pecan halves on top. It was a favorite of mine. You have brought back memories. Will try this ,again, soon.
I made this today & “kicked it up” a bit. I used a 9×13 pan & added a cup of sliced mushrooms (because they needed to be used in something soon). I had 2 Cornish Game Hens defrosted & wasn’t sure what to do with them so I spatchcocked them, laid them on top of fhe rice mixture & lightly seasoned them with salt, pepper. & paprika. Then followed the baking steps exactly. It was DELICIOUS. And the whole house smells do good. Thank you😋
I’ve made this for years but add sautéed mushrooms and a can of sliced water chestnuts cut in half.
Do you think you could use cauliflower rice instead of regular rice for this recipe or do you think it would be too mushy?
One of my favourite rice dishes for special occasions like a birthday dinner, family get together and Sunday lunch. In Belize we call it Dirty Rice…we cook it on the stove top though, and use 1lb rice and 1-10oz can sliced mushrooms. I think I will try it in the oven next time.
I made up and tried a different version of French Onion rice and it comes out pretty darned good.
1 cup rice
3 table spoons of butter
1 packet of Liptons French Onion Soup
2 cups water
Melt butter, brown rice a little, add water & soup packet, bring to a boil then cover & simmer for 17-20 minutes. BAM!!!
Can this be done in a crock pot and if so do you recommend a time on how long to cook it?
Wow, I made this a couple of times already and they’re delicious. I planned on making this again tonight for a dish to pass to a friends house.
Have you ever tried using brown rice in this recipe?
Please respond to the question about using brown rice. Thanks
Yes, you can use any type of rice!
I stumbled upon your site and found this awesome-looking and more importantly EASY-LOOKING recipe… then thought HEY KIM… SURELY you can NOT mess this one up!!! well, HAHA, we’ll see😄