This French onion rice is an ultra-easy, dump-and-bake side dish made with pantry staples and fresh onions. No sautéing, no precooking - just buttery, savory rice that bakes up fluffy every time.
Why This Recipe Works
Alright, I'm stepping out of my comfort zone a little bit today - for a very good reason!
You guys know I'm a big fan of cooking rice in the Instant Pot. Whether you're cooking basic Instant Pot rice, Mexican restaurant rice, or even Cheesy Chicken Rice, it's pretty much foolproof.
Today, though, we're cooking rice in the oven! And dare I say it? This might be even easier than my many Instant Pot methods. 😱
You're going to want to try this one - it's the perfect side dish for a steak, grilled chicken, or even pork chops!
Ingredient Notes
(See recipe card at the bottom of this post for exact ingredient measurements.)
- Long-grain white rice: Use regular long-grain white rice for the best texture. Avoid instant, parboiled, or short-grain rice, which can turn mushy in the oven. There's no need to rinse the rice - keeping the starch helps create a richer, more cohesive dish.
- Beef broth: This adds depth and balances the sweetness of the onion soup. If your broth is on the salty side, consider using low-sodium broth to prevent the finished rice from being overly seasoned.
- Canned French onion soup: Standard cans are usually 10-10.5 ounces, which is why the measurement may look specific. Either size works here. This ingredient provides both flavor and counts as part of the cooking liquid, so don't replace it 1:1 with broth alone.
- Butter: One full stick (½ cup) helps keep the rice tender while adding richness. Cut it into 1" pieces so it melts evenly as the rice bakes. You can reduce the butter slightly, but the flavor will be less rich.
- Small onion: Thinly sliced onion boosts the onion flavor and adds a bit of texture beyond the soup. Slice it paper thin (use a mandoline if you have one) so it softens fully during baking and doesn't stay crunchy.
Additions & Substitutions
- Add Protein: Nestle 1-1½ lb chicken (breasts or thighs), browned ground beef, or cooked sausage into the rice before baking for a one-pan meal.
- Cheesy Version: Stir in or top with ½-1 cup shredded Gruyère, Swiss, or mozzarella near the end of baking until melted.
- Mushrooms or Veggies: Add 8 oz sliced mushrooms with the onions, or stir in peas, green beans, or broccoli near the end of cooking.
- Vegetarian / Lower Sodium: Use vegetable broth and vegetarian onion soup; choose low-sodium broth if needed.
- Soup brands vary: French onion soup can range from mild to really salty. If your brand is on the salty side, use low-sodium broth or replace a few tablespoons of soup with extra broth to balance the flavor.
How to Make French Onion Rice
- Preheat the oven to 350°F (175°C).
- Combine the ingredients. Add the uncooked rice, beef broth, French onion soup, sliced onion, and butter pieces to the prepared baking dish. Stir well to evenly distribute the rice and butter.
- Cover and bake. Tightly cover the dish with foil and bake for 30 minutes. Make sure to seal the foil tightly - steam is what cooks the rice.
- Stir and continue baking. Carefully remove the dish from the oven, uncover, and stir the rice to redistribute any butter and ensure even cooking. Re-cover tightly and return to the oven for an additional 30 minutes, or until the rice is tender and most of the liquid has been absorbed.
- Rest and fluff. Remove from the oven and let the rice rest, covered, for 5 minutes. Fluff gently with a fork before serving.
Step-by-Step Recipe Video
Leftovers & Storage
Leftovers: Store any leftover rice in an airtight container in the refrigerator. I'd recommend enjoying this one within 2-3 days of making it for the freshest results.
Reheating: Single servings of this can be reheated in the microwave for 30-40 seconds. If you have extra beef broth on hand, add a small splash before reheating to prevent dried-out rice.
Freezing: Yes, this can be frozen! Just cook as directed, cool, and store in the freezer in a gallon-sized freezer bag for up to 3 months for the best flavor/texture. When you're ready to enjoy it again, thaw it in the refrigerator overnight.
Leslie's Helpful Tips & Tricks
- Cover the dish tightly with foil. Loose foil is the #1 reason the baked rice turns out crunchy. Steam is essential for this one.
- Use long-grain white rice only. Short-grain, jasmine, instant, or parboiled rice changes the liquid absorption and leads to mushy results.
- Don't skip the mid-bake stir. Stirring once halfway through redistributes butter and prevents dry edges.
- Slice fresh onions super thinly. Thick onion slices won't soften fully. Paper-thin slices melt into the rice and boost onion flavor effortlessly. If you have a mandoline, use it!
- Butter should be cut into 1" pieces. Dropping in a whole stick slows melting and causes uneven richness.
- Let the rice rest before fluffing. Five minutes off the heat allows excess moisture to absorb - this is super important for fluffy, not wet, rice.
- Check doneness by texture, not time. The rice should be tender and most liquid absorbed. If slightly firm, re-cover and bake 5-10 more minutes.
- Use the correct pan size: Something like an 8×8-inch (1.5-2 quart) baking dish is ideal. A larger dish can dry out the rice; a smaller one may overflow.
- Avoid uncovered baking at the end. Unlike casseroles, this rice doesn't benefit from browning. Uncovering it too long can lead to dry, crunchy rice. Keep it covered!
FAQs & Troubleshooting
I hope you love this easy side dish! If you give it a try, you can let me know what you think by rating and reviewing the recipe in the comments below.
French Onion Rice
Ingredients
- 1.5 cups long-grain white rice
- 10 oz beef broth
- 10.5 oz canned French onion soup
- 1 stick butter (cut into 1" pieces; ½ cup)
- ½ medium onion (sliced very thinly)
Instructions
- Preheat oven to 350°F.
- Add all ingredients; stir. Cover tightly with foil and bake 30 minutes.
- Remove, stir, re-cover tightly, and bake 30 minutes more (add 5-10 minutes if needed).
- Rest 5 minutes, then fluff with a fork.
Notes
- Use long-grain white rice only. Instant, minute, jasmine, or short-grain rice will not cook correctly and can turn mushy or uneven.
- Seal the foil tightly. Steam is what cooks the rice - loose foil is the most common reason for crunchy rice.
- Slice the onion paper-thin. Thin slices soften fully as the rice bakes; thicker slices may stay crunchy.
- Soup brands vary in saltiness. If your French onion soup or broth is salty, use low-sodium broth to avoid over-seasoned rice.
- Cut the butter into pieces. Smaller pieces melt evenly and help coat the rice as it cooks.
- Don't skip the rest time. Letting the rice sit covered for 5 minutes helps absorb excess moisture and keeps it fluffy.
- Check doneness by texture, not just time. If the rice still has a slight bite, re-cover and bake 5-10 minutes longer.
- Pan size matters. An 8×8-inch dish or 1.5 quart dish give the right depth; larger dishes may dry out the rice.
- Doubling? Use a 9×13-inch dish; bake times are similar, add 5-10 minutes if needed.
Nutrition Facts
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 17 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
