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
- Preheat Oven: Preheat your oven to 425 degrees F to prepare for baking the rice mixture evenly and thoroughly.
- Prepare Rice Base: In an 8×8 inch baking pan, spread the uncooked long grain rice evenly to create a uniform layer for cooking.
- 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.
- 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.
- 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.
- 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.
- 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