French Onion Rice Bake
French Onion Rice Bake is also known as stick of butter rice is made with long grain rice, French onion soup, butter, pepper, and beef consommé.
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Rice is a favorite in our house, it can bulk out meals, work as a versatile side dish and can be the main course! If you like a perfect side dish recipe that's multifunctional like this, try my Cilantro lime rice or my Chicken Fried Rice.
Why this rice dish works
This rice recipe takes 5 minutes to prep and uses simple pantry ingredients like this French Onion Pasta. It has a longer baking time, but the time that you have to do the work is super quick. This flavorful rice will quickly become a favorite for the whole family and it pairs nicely with just about any main dish on the dinner table, like French Onion Pork Chops, Meatloaf, Grilled Chicken, Cube Steak and more!
Ingredients needed
- Long grain rice: use whatever kind you like- jasmine rice, basmati rice, white rice, etc. Just don't use instant rice
- French onion soup: Try and get low sodium if you can.
- Beef consommé: You can use beef broth in a pinch.
- Unsalted butter: a whole stick cut into thin slices
- Black pepper
- Fresh parsley: optional
How to make French Onion Rice Bake
- Step 1: Add uncooked rice to your baking dish.
- Step 2: Cover rice with French onion soup and pour in beef consommé.
- Step 3: Place slices of butter on top of rice.
- Step 4: Cover the casserole dish with aluminum foil and bake.
Recipe Tips
- To make this French Onion Chicken and Rice, add some cooked rotisserie chicken during the second baking time.
- Baking with the pats of butter on top of the rice will make the rice have crispy area, if you don't want any crispy parts, bake the dish covered for 45 minutes and then remove the foil for the last 15 minutes.
- I don't add salt to this (if necessary) the beef consommé and French onion soup can already have enough salt, adding more can turn this great side dish into something too salty to eat.
Recipe Faq's
Beef consommé is a flavorful and rich broth made from beef stock
that has been clarified to remove impurities. It is typically made by simmering beef bones, vegetables, and seasonings for an extended period of time to extract all the flavors. Beef consommé is often used as a base for soups, sauces, and gravies, adding depth and complexity to dishes. Its concentrated flavor makes it a popular choice among chefs and home cooks alike.
The options are endless. I've seen other easy recipes
where they add some mushrooms, diced onion. Additionally, you can add a protein source like ground beef, ground turkey, chicken, steak bites, etc to round out this recipe.
While I am sure that this is possible to make it on the stove, I have only tested this recipe using the oven. Feel free to experiment for yourself if desired.
What to serve this rice dish with
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French Onion Rice Bake
Ingredients
- 1 ¼ cups long grain rice
- 1 (10.5 ounce) French onion soup
- 1 (10.5 ounce) beef consommé
- 8 tablespoons unsalted butter cut into thin slices
- ½ teaspoon black pepper
- Fresh chopped parsley optional
Instructions
- Preheat the oven to 425 degrees
- Place your rice in an 8x8 baking dish
- Pour in the French onion soup and beef consommé and mix.
- Place the butter slices on top of the rice. Cover with aluminum foil.
- Bake for 30 minutes remove the foil and bake for another 30 minutes.
No need to rinse it Cindy 🙂
Do you rinse the rice first?
I have not tried this with cauliflower rice. I would think it would be to wet but if you try it let me know how it turns out.
Wendie, have you tried your recipe using riced cauliflower instead of the long grain rice?
I think that would be delicious! Let me know how it turns out.
What if I wanted to add sweet caramelized onions? Would that be overkill?
That's fantastic Jo, so happy everybody loved it 🙂
Made this rice tonight for dinner and my family LOVED it. Not a grain of rice was left. Didn’t change a thing. Will be a regular dish at our house. Thanks for the great recipes. Keep them coming.
You will need a bit more liquid and cooking time.
This sounds delicious. If I sub long grain brown rice would I need more liquid or just increased cooking time?