French Onion Rice
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.
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
Calories: 329kcalCarbohydrates: 40gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 42mgSodium: 556mgPotassium: 317mgFiber: 1gSugar: 2gVitamin A: 471IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg
