There’s something magical about the aroma of baked French onion rice filling my kitchen — buttery, savory, and incredibly satisfying.
This is one of those effortless recipes I turn to when I want maximum flavor with minimum effort.
It’s rich, warm, and pairs beautifully with just about any main dish — or stands proudly on its own.
Why I Love This Recipe
It’s warm, buttery, and packed with bold onion flavor.
No chopping or fancy prep — just layer and bake.
Everything cooks together in one dish, hands-free.
Great as a side or simple vegetarian main.
What You’ll Need (Ingredient Highlights)
Long grain rice: The foundation — it absorbs all the savory broth and soup perfectly.
Don’t rinse it; you want the starch.
Beef broth: Adds richness and depth to the rice.
French onion soup: The key to that signature sweet, savory onion flavor.
Butter: A full stick adds creaminess and brings everything together.
Fresh parsley: A final sprinkle of color and freshness to brighten the dish.
Pro Tips Before You Start
Don’t stir the mixture — just layer and bake. Trust the process.
Cold butter works best. Slice it into even pats so it melts gradually.
Use long grain white rice, not instant or short grain, for best results.
Let the rice sit for 5 minutes after baking to absorb any remaining liquid.
How to Make Baked French Onion Rice
Step 1: Prep the Oven and Pan
Preheat your oven to 425°F (220°C).
Grab an 8×8-inch baking dish or any medium-sized oven-safe pan.
Step 2: Layer the Rice and Liquids
Spread the uncooked rice evenly across the bottom of the dish.
Pour the beef broth over the rice, followed by the French onion soup.
Step 3: Add the Butter
Slice the cold butter into pats and arrange them evenly over the top of the rice mixture.
Don’t stir — just let the butter melt into the rice while baking.
Step 4: Bake Covered
Cover the dish tightly with aluminum foil.
Bake in the preheated oven for 25 minutes.
Step 5: Bake Uncovered
Remove the foil and return the dish to the oven.
Continue baking uncovered for another 25 minutes, until the rice is tender and golden on top.
Step 6: Finish and Serve
Remove from the oven and let sit for a few minutes.
Sprinkle with fresh chopped parsley and serve warm.
What to Serve It With
This cozy side dish pairs beautifully with:
Roast chicken or turkey
Grilled steak or pork chops
Meatloaf or Salisbury steak
Steamed veggies or a green salad
Or enjoy it solo as a buttery vegetarian meal with a side of roasted carrots.
Variations / Substitutions
Use vegetable broth and mushroom soup for a vegetarian twist.
Add shredded cheese like Swiss or Gruyère for a melty finish.
Stir in sautéed mushrooms or caramelized onions for extra depth.
Try it with wild rice blend — just increase the liquid and baking time.
Storage & Leftovers
Let leftovers cool to room temperature before storing.
Refrigerate in an airtight container for up to 3–4 days.
Reheat in the microwave or on the stovetop with a splash of broth or water to loosen.
Not ideal for freezing, as the rice texture can become mushy upon thawing.
FAQs
Can I use brown rice instead of white rice?
It’s possible, but you’ll need more liquid and a longer bake time (around 1 hour or more).
Do I need to rinse the rice?
No — for this recipe, the starch helps create a creamy texture. Don’t rinse it.
Can I make it ahead of time?
You can prep the dish and refrigerate it (uncooked) for a few hours. Bake when ready.
What can I substitute for French onion soup?
Try using caramelized onions and extra broth, or mushroom soup with added onion powder.
Why is my rice still crunchy?
Your oven may run cool, or the foil wasn’t sealed tightly.
Add a splash of broth and bake 5–10 minutes more.
Is this dish gluten-free?
It can be — check your soup and broth labels for gluten-containing ingredients.
Can I double the recipe?
Absolutely! Just use a 9×13-inch pan and bake for the same total time (maybe 5–10 minutes longer uncovered).
Final Thoughts
This baked French onion rice is one of those recipes that proves simple really can be spectacular.
With just a few pantry ingredients and no chopping required, it delivers a savory, buttery dish that tastes like it simmered for hours.
It’s the kind of recipe I keep coming back to — and I know you will too.
