One can of French onion soup, long grain rice and only a few other pantry staples are all you need to make this delicious French onion rice.
French Onion Rice
From the recipe collection of Tara Ippolito
I discovered the recipe for this French onion rice only a few years ago, and it became a fast family favorite.
This rice is so easy to make and loaded with flavor.
If you like the flavors in French onion soup, then you will absolutely love this recipe.
It serves as an incredible side dish that complements any main course you can imagine.
It's also super easy to make.
There’s pretty much nothing to it beyond tossing all the ingredients into the pot and letting the oven do the work.
I love simple and easy recipes like this one that don’t require constant attention on the stove.
It gives me the freedom to use more time towards preparing the other things I need for dinner.
No matter what I serve this with, it’s always my family’s favorite thing at the dinner table.
I know that if you give this recipe a try, you'll love it just as much as my family and I do.
Fast. Simple. Delicious.
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It’s 60 no fuss no fail comfort food recipes perfect for busy weekday dinners.
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What can I serve this French onion rice with?
This rice would be the perfect side dish for so many different entrées.
So the choice is really up to you.
If you are looking for some inspiration, here are some recipes I think would go along with this side dish perfectly.
What if I don’t have a Dutch oven?
If you don’t have a Dutch oven, that’s no problem.
You can add all the ingredients into either an oven safe pot or baking dish
Just be sure to bake it covered, with a tight seal.
What rice can I use?
You can choose any type of rice for this recipe, as long as it's not the instant kind.
Instant rice would dry out quickly and burn in the pan. Not good.
Do I have to use beef broth for this rice recipe?
I lean towards using beef broth in this recipe.
However, you can use chicken or vegetable broth if you prefer, for any specific reason.
French onion rice ingredients
- Long grain white rice.
- Butter
- Beef broth
- Campbells french onion soup
- Salt and pepper
Instructions
First, slice the butter into even pads and place them on the bottom of the Dutch oven.
Then pour in the rice.
Now add the beef broth and can of French onion soup.
Next, add the seasoning and stir everything together until it’s evenly combined.
After that, place the lid on top and place it in the oven.
Bake for 30 minutes, then carefully remove it from the oven and give it a nice, big stir.
Then bake it again (with the lid on) for another thirty minutes.
Finally, let it cool slightly and mix the rice one last time to fluff it up.
Serve warm with your favorite entree and enjoy.
French Onion RIce
Ingredients
- 1 stick Unsalted Butter cut into pads
- 1 ½ c White long grain rice
- 1.5 c Beef broth
- 1 10.5oz Campbells French Onion Soup
- 2 tbs Garlic Powder
- Salt and pepper to taste
Instructions
- First, add the butter to the bottom of a dutch oven or baking dish.
- Now add the rice, beef broth, soup and seasoning.
- Mix it all together and place it in a 350 degree oven, covered, for 30 minutes
- Carefully remove it from the oven and give it one big stir. Then place it back in for another 30 minutes, covered.
- Fluff the rice before serving and enjoy.
Anonymous says
Used low sodium beef broth and still found it way too salty for my tastes. Will play around with the ratios of French onion soup and water to cut the saltiness.
Al Dente Diva says
Good idea. Did you try this recipe that I just uploaded? Or was this from previous experience??
Anonymous says
This was great!
Al Dente Diva says
I’m so happy to hear that
Anonymous says
Can you make this on the stovetop? Don't really want to use the oven because the weather is still hot
Anonymous says
This looks great! Have you ever tried adding any meat to make it a complete meal?
Al Dente Diva says
Thank you! No but I’m sure you could ?
Anonymous says
This recipe was delicious! I however only used 1 teaspoon instead of 2 tablespoons of garlic. And I held off on the salt as other comments mentioned it was salty. I figured you could salt and pepper your own. It cooked up perfectly!
Anonymous says
This recipe originated with Mandy of Mandy in the Making. You should give her credit.
Al Dente Diva says
I have no idea who that is. I actually got this recipe from Steph Pappas and I have credited her many times. Besides it’s very very hard to track down the true creator of a recipe. They’re meant to be shared. I can and will only acknowledge credit from who inspired me/ I got the recipe from.
Laura says
I am about to make it. I am going to brown hot sausage breakfast sausage with onions and an orange bell pepper and add that to the rice. I’ll use it as an entree instead of side dish. Having carrots and cream corn as our sides.
Al Dente Diva says
You know to be honest I’m not sure. I’ve never tried it
Anonymous says
If I double the recipe should I use less broth? Or just double all ingredients?
Crystal says
I add boneless pork chops into this dish which I brown in a little oil prior. Bakes up nice & juicy in the rice!
Al Dente Diva says
That sounds so so good!
Anonymous says
Can you prepare ahead and refrigerate overnight before cooking?
Al Dente Diva says
I haven’t tried to but I’d advise against it. I feel like the rice would absorb some liquid and throw it off. But I could be wrong. I’m sorry that I don’t have a better answer
Anonymous says
Can I use vegetable oil instead of butter?
Al Dente Diva says
I don’t think so honestly
Anonymous says
Regarding salty, you could try Progresso Onion soup vs Campbell Onion Soup.. Progresso 690mg per 1 cup vs Campbell 790mg per 1/2 cup......so less than half the sodium.....
Anonymous says
Regarding salty, Progresso has 1570mg of sodium per can and Campbells has 1975mg per can. Progresso is alittle less but not half. Although Progresso is 75 cal less.
Anonymous says
could you use a lipton's onion soup mix packet mixed into broth instead of campbell's?
Joel Radjenovich says
Why don’t you wash your rice first to get rid of all of the starch?