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French Onion Soup Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 64 reviews
  • Author: Bertha
  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: French-American

Description

French Onion Soup Rice is a comforting and savory casserole combining long grain rice with rich beef broth and French onion soup, baked to perfection with butter and garnished with fresh parsley. This easy-to-make dish infuses the flavors of classic French onion soup into tender, fluffy rice, making a perfect side or main dish.


Ingredients

Scale

Rice and Broth

  • 1 1/4 cup Long Grain Rice, uncooked
  • 14.5 oz can of Beef Broth
  • 10.5 oz can of French Onion Soup

Butter and Garnish

  • 1 stick of Butter, cold
  • Fresh parsley for garnish


Instructions

  1. Preheat Oven: Preheat your oven to 425 degrees F to prepare for baking the rice mixture evenly and thoroughly.
  2. Prepare Rice Base: In an 8×8 inch baking pan, spread the uncooked long grain rice evenly to create a uniform layer for cooking.
  3. Add Broth and Soup: Pour the entire can of beef broth over the rice, then add the French onion soup on top, spreading it evenly to infuse the flavors throughout the rice.
  4. Layer Butter: Slice the cold stick of butter into pats and distribute them evenly over the rice, broth, and soup mixture to add richness and help with baking.
  5. Cover and Bake: Cover the baking dish tightly with tin foil and bake in the preheated oven for 25 minutes to allow the rice to begin absorbing the liquids.
  6. Uncover and Continue Baking: Remove the foil carefully, return the dish to the oven, and bake uncovered for an additional 25 minutes to finish cooking and lightly brown the top.
  7. Garnish and Serve: Once baked, sprinkle fresh parsley over the rice to add a pop of color and fresh herbal flavor, and serve warm.

Notes

  • Make sure to cover the dish tightly with foil during the first baking phase to trap steam and cook the rice properly.
  • Using cold butter helps to create small pockets of richness as it melts during baking.
  • This dish pairs well with a green salad or roasted vegetables as a complete meal.
  • For a vegetarian version, substitute beef broth with vegetable broth.
  • Fresh parsley can be replaced with thyme or chives based on preference.

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 280
  • Sugar: 2g
  • Sodium: 720mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 30mg