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Classic French Onion Rice

French onion rice bakes in a 2-quart dish with condensed soup, beef consommé, and butter for tender, savory grains with a rich onion flavor. This simple oven-baked side rests covered before serving so the liquid is fully absorbed.
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Prep Time 5 minutes
Cook Time 1 hour 5 minutes
resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup long-grain white rice
  • 1 can (10.5 oz) condensed French onion soup
  • 1 can (10.5 oz) beef consommé
  • 0.5 cup unsalted butter cut into pieces

Equipment

  • 1 2-quart baking dish

Method
 

  1. Preheat the oven to 350°F.
  2. Spread the rice in a 2-quart baking dish.
  3. Stir in the French onion soup and beef consommé.
  4. Arrange the butter pieces evenly over the top.
  5. Cover the dish tightly with foil.
  6. Bake for 55-65 minutes, until the rice is tender and the liquid is absorbed.
  7. If the rice is still firm, cover and bake for another 5-10 minutes.
  8. Let the rice rest, covered, for 10 minutes before serving.

Notes

For the most even texture, spread the rice in an even layer and keep the dish tightly covered while baking. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. For a dairy-free variation, use a plant-based butter alternative.