Name: French Onion Rice
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 1 cup long grain rice ((do not use instant rice as the texture will be overcooked and mushy)); 10.5 ounces canned french onion soup, (undiluted (I used Campbell’s soup brand but you can use a generic version)); 1 ¼ cup beef broth ((10 ounces)); ½ cup salted butter, (sliced into 1 tablespoon pats (8 tablespoons)); 1 teaspoon roughly chopped fresh parsley, (optional garnish)

This French Onion Rice is what happens when you take all the flavors you love in French onion soup — buttery richness, savory depth, and slow-cooked comfort — and turn them into the easiest side dish ever.

Golden baked French onion rice in a glass dish with caramelized onions and parsley.

This recipe was tested multiple times with different broths and rice brands. The version below is the clear winner for taste, texture, and consistency. I’ve made this rice so many times that I could practically do it blindfolded.

About The Ingredients For French Onion Rice

Every ingredient plays a big role in how rich and comforting the final dish tastes. This French onion rice is one of those recipes where the combination is greater than the sum of its parts.

Long grain rice is the backbone. It cooks up fluffy, which means every grain is perfectly coated in buttery flavor. Instant rice doesn’t hold up. It will turn soggy before the broth has time to work its magic.

Ingredients for French onion rice including rice, beef broth, butter, parsley, and French onion soup.

The French onion soup is the shortcut that makes this recipe so good. Instead of standing at the stove caramelizing onions for 45 minutes, the canned soup gives you that same savory sweetness and depth. We use Campbell’s, but any brand with a rich, dark base will work.

The beef broth ties the whole dish together. We’ve tried chicken broth and even vegetable broth in a pinch, but beef broth always gives the most satisfying depth.

And of course, the butter. A half a cup might sound like a lot, but it’s what transforms this from a simple baked rice into something luxurious. As it melts over the top, the butter seeps through the rice, carrying all those savory flavors down to the very bottom of the dish.

Lessons Learned

Rinse the rice — it’s worth the extra minute. You’ll notice we always start by rinsing the rice until the water runs clear. It removes the surface starch so the grains cook up fluffy not clumpy. If you skip this step, the texture will still be fine, but rinsing really does make it taste like restaurant-style rice.

Heavy-duty foil makes a big difference. Regular foil can tear, which lets moisture escape. If that happens, the rice can turn out undercooked in spots.

Unbaked French onion rice in casserole dish topped with cubes of butter before baking.

Don’t stir before baking. Once you’ve arranged the butter pats on top, resist the urge to mix them in. The butter slowly melts through the dish as it bakes, giving you an even flavor from top to bottom.

How to Serve It

Baked French onion rice fluffed with a fork in a glass casserole dish.

Serve French Onion Rice as a side for roast beef, grilled chicken or fried pork chops, or even ham roast. It’s also incredible with meatloaf or Salisbury steak.

Storage & Reheating Instructions

Refrigerator: Store leftovers in an airtight container for up to three days.
Freezer: Cool completely and freeze in airtight containers or zip-top bags for up to three months.
Reheat: Thaw overnight in the fridge and warm in the microwave (about two minutes) or on the stove with a splash of broth or butter to bring back the moisture.