This rich and savory French onion rice is the kind of comforting side dish that quietly steals the spotlight.
Tender long-grain rice bakes in a deeply flavorful blend of beef broth and classic French onion soup, soaking up every bit of that slow-cooked onion goodness.
As it cooks, the butter melts down into the grains, creating an irresistibly silky texture with golden, caramelized notes throughout.
Perfect alongside roast beef, chicken, or even pork chops, this oven-baked rice couldn’t be easier to prepare. Everything comes together in one baking dish, making it ideal for busy weeknights or relaxed Sunday dinners. With just a handful of pantry staples and minimal prep, you’ll have a hearty, crowd-pleasing side that tastes like it took far more effort than it actually did.
Ingredients
- 1/2 teaspoon olive oil
- 1/2 small onion, thinly sliced
- 1 1/4 cups long-grain white rice
- 1 (14.5-ounce) can beef broth
- 1 (10.5-ounce) can condensed French onion soup
- 1 stick unsalted butter, cut into slices
Directions
- Preheat the oven to 350°F (180°C). Lightly grease a 1 3/4-quart baking dish if desired.
- Warm the olive oil in a small skillet over medium-high heat. Add the sliced onion and cook, stirring occasionally, until soft and golden brown, about 5 minutes.
- Add the uncooked rice to the prepared baking dish. Pour in the beef broth and condensed French onion soup, then stir in the sautéed onions. Arrange the butter slices evenly over the top.
- Cover tightly with foil and bake for 45 minutes. Remove the foil and continue baking for about 10 more minutes, or until the rice is tender and most of the liquid has been absorbed. Fluff gently with a fork before serving.