Can I make this on the stovetop?

Yes, but the oven method is more forgiving. If you go stovetop, use a heavy pot with a tight lid, keep heat low, and avoid stirring once it starts simmering.

Do I need to sauté onions first?

Nope. The canned French onion soup does the heavy lifting. If you want extra onion flavor, you can add some thinly sliced sautéed onions, but it’s optional.

Can I double the recipe?

Absolutely. Use a 9x13 dish, keep the same ratios, and extend bake time by 5 to 10 minutes if needed.

What cheese melts best?

Gruyère is my favorite for flavor and melt. Swiss and mozzarella are also great for stretch and mildness.

Is rinsing the rice really necessary?

It helps a lot. Rinsing removes surface starch, which makes the final texture fluffier and less sticky.

Savory French Onion Butter Rice Recipe

Name: Savory French Onion Butter Rice
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: French
Ingredients: 1 cup uncooked long-grain white rice or basmati rice (Rinse 2 to 3 times to remove extra starch.); 1 can French onion soup; 1.5 cups beef broth or stock (You can also use chicken or vegetable broth.); 4 tablespoons unsalted butter, sliced into thin pats (European-style butter preferred for creaminess.); to taste fine sea salt and black pepper (Adjust seasoning after baking.); 1 cup sliced mushrooms; 1 cup diced onions; 2 teaspoons fresh thyme; 1 teaspoon garlic powder; 1 cup shredded cheese (Gruyère, Swiss, or mozzarella) (Add during the last 5 minutes of baking.)

Description

This cozy side dish combines rich, buttery, and oniony flavors and is incredibly simple to prepare, with the oven doing most of the work.

Ingredients

Main Ingredients

1 cup uncooked long-grain white rice or basmati rice (Rinse 2 to 3 times to remove extra starch.)
1 can French onion soup
1.5 cups beef broth or stock (You can also use chicken or vegetable broth.)
4 tablespoons unsalted butter, sliced into thin pats (European-style butter preferred for creaminess.)
to taste fine sea salt and black pepper (Adjust seasoning after baking.)

Optional Add-Ins

1 cup sliced mushrooms
1 cup diced onions
2 teaspoons fresh thyme
1 teaspoon garlic powder

Cheese for Topping

1 cup shredded cheese (Gruyère, Swiss, or mozzarella) (Add during the last 5 minutes of baking.)

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Instructions

Preparation

Preheat your oven to 350°F (175°C). Rinse the rice until the water runs mostly clear, then shake it dry.
Pour the uncooked rice right into your baking dish and spread it out evenly.
Stir together the canned French onion soup and beef broth in a measuring cup, then pour it evenly over the rice.
If using mushrooms or diced onions, scatter them over the rice now.
Slice the cold butter into thin pats and lay them across the surface of the rice.

Baking

Cover the baking dish tightly with foil and bake for 30 minutes.
Remove the foil and bake for an additional 20 to 25 minutes, until the liquid is absorbed and the rice is tender.
If adding cheese, sprinkle it on during the last 5 minutes of baking.

Serving

Let the rice sit for 5 minutes after baking, then fluff with a fork.

Notes

This dish can be made in advance and refrigerated. It also reheats well. Pair with roasted chicken or grilled steak for a complete meal.

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Side Dish
Cuisine: French