French Onion Rice

This easy French Onion Rice is a savory, dump-and-bake rice side dish made with canned French onion soup, beef broth, and butter. With just 4 pantry staple ingredients, this foolproof baked rice is simple to prepare and pairs perfectly with chicken, pork, or roast beef.

You may have heard this recipe called Stick of Butter Rice, but I call it French Onion Rice because the flavor comes from Campbell's French Onion Soup, not the butter. It's a baked onion rice recipe that cooks like a casserole, creamy, savory, and perfect for any meal.

If casseroles are your thing, you'll love my Lipton Onion Soup Pork and Rice Casserole and Forgotten Chicken Casserole.

Why You’ll Love this Recipe

• No prep: A true dump-and-bake recipe. Everything goes straight into the pan.
• Big flavor: French onion soup and beef broth create rich, savory rice as it bakes.
• Quick to start: Ready for the oven in under 5 minutes.
• Simple ingredients: Made with just 4 basic pantry staples.

Ingredient Notes

See the printable recipe card below for exact ingredient amounts and full directions.

• Long grain white rice: Works best for fluffy, evenly cooked rice. Basmati also works well. Do not use instant rice, as it will turn mushy.
• Canned French onion soup: I use Campbells French Onion Soup, found near cream soups in the canned goods aisle. This is where most of the flavor comes from.
• Beef broth: Adds richness and depth. Low-sodium broth works great if you're watching salt. Beef consommé can be used for an even bolder flavor.
• Butter: One stick, sliced. Unsalted is best so you can control the salt. Avoid margarine, which won't melt or flavor the same.

Variations

• Broth: Swap beef broth for chicken or vegetable broth if preferred.
• Soup mix: Use 1 packet onion soup mix + 2½ cups broth or water instead of canned soup.
• Brown rice: Can be used with extra liquid and a longer bake time.
• Flavor boosts: Add caramelized onions, mushrooms, or stir in 1 teaspoon Worcestershire sauce.
• Serving ideas: Add cooked chicken or beef, top with Parmesan cheese, homemade chicken gravy, or make it in the Instant Pot using my Instant Pot French onion rice recipe.

How to Make French Onion Soup Rice

This is a simple dump-and-bake recipe with no pre-cooking required.

Step 1. Preheat the oven to 425°F. In an 8×8 baking dish, add the rice, canned French onion soup, and beef broth and stir once to combine. Place the sliced butter evenly over the top.

Step 2. Cover and bake the dish tightly with foil for 25 minutes.

Step 3. Remove the foil and continue baking for 20-25 minutes, or until the rice is tender and the liquid is absorbed.

Step 4. Fluff the rice, serve, and enjoy!

Storage

• Refrigerator: Store cooled leftovers in an airtight container for up to 1 week.
• Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.
• Reheat: Warm in the microwave until heated through, adding a splash of broth if needed.

Pro Tips for Success

• Seal the foil tightly so the rice steams and cooks evenly.
• Add a splash of broth when reheating if the rice looks dry.
• Use low-sodium broth if you're sensitive to salt.
• Let it rest 5 minutes after baking before fluffing for best texture.

French Onion Rice Recipe FAQ’s

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