This easy French onion rice recipe is a savory, dump-and-bake side dish made with canned French onion soup (or onion soup mix), beef broth, and butter. With just 4 pantry ingredients, it's simple to prepare and full of rich, comforting flavor.
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. It can also be made using onion soup mix for a similar flavor.
If casseroles are your thing, you'll love my Lipton Onion Soup Pork and Rice Casserole and Forgotten Chicken Casserole.
Quick Look: French Onion Rice Recipe
- ⏱ Prep Time: 5 mins
- 🔥 Cook Time: 45 mins
- ⏰ Total Time: 50 mins
- 🍽 Servings: 6
- 🔢 Calories: 268 kcal (per serving)
- ⭐ Difficulty: Easy
- 🧅 Key Flavors: French onion soup (or onion soup mix), beef broth, buttery rice
- 🍗 Best With: Chicken (Melt in Your Mouth Chicken), Pork (Pork Chops with Stuffing), Roast Beef (Slow Cooker Pot Roast)
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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.
Store it? Nope! It all gets eaten!!! Yum!
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
Yes, but brown rice will need extra liquid and a longer bake time. The texture will be slightly firmer than white rice.
Yes. Bake as directed, let cool, then store in the refrigerator. Reheat with a splash of broth to restore moisture.
Yes, this French onion rice recipe also works with onion soup mix if you don't have canned soup on hand. Substitute 1 packet onion soup mix plus 2½ cups broth or water in place of the canned soup and broth.
It can be. Check the label on your canned French onion soup or onion soup mix, as some brands contain gluten.
More Rice Recipes You’ll Love
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French Onion Rice Recipe
Equipment
Ingredients
- 1 cup long grain rice not instant
- 10 oz canned French onion soup such as Campbells
- 10 oz beef broth
- ½ cup butter 1 stick, sliced
Instructions
- 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.
- Cover the dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and continue baking for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
- Fluff the rice, serve, and enjoy!
Notes
- Stir once at the start to evenly distribute the rice.
- Seal the foil tightly so the rice cooks evenly.
- Use low-sodium broth if sensitive to salt.
- Add a splash of broth when reheating if needed.
Nutrition
Laura says
After cooking can you put it in a crook pot on low to bring to a pot luck?
Kristin says
Should work! Keep the setting on keep warm, low at tops as you don’t want to dry it out! Enjoy!
WIFEY Remaliah Howard says
I haven’t tried your recipe yet, but it looks delicious. I am going to try it, but I wanted to know if I can add cut up chicken breast in there and cook it all together. Please let me know and thank you for the recipe
Kristin says
I have added in rotisserie chicken at the end and stirred it in. I haven’t tried cooking the chicken in the mixture with the rice, but as long as its cooked long enough to reach an internal temperature of 165 degrees, it should work great too! Enjoy and be sure to keep me posted!
Mary Beth Bourg says
Have you tried it in a rice pot? I’m thinking it would still work great!
Kristin says
I haven’t tried it in a rice pot, however, I have an Instant Pot version too! Hope you enjoy! https://thecookinchicks.com/instant-pot-french-onion-rice/
Annette Cruz says
For those that don’t have the French onion soup in a can handy, this is what I did. I wanted to try something new but I didn’t have the beef broth or the can of French onion soup. I had to improvise. Since I didn’t have the broth, I used 10 oz of water with a teaspoon of beef better then bouillon instead. Since I didn’t have the can of French onion soup, I used 10 oz of water and one package of the dry onion soup. Poured on the rice, gave it a good stir and added the butter. Did everything else as the recipe instructed. I think it came out terrific. I will definitely do this again. Thanks for the recipe!!!!!
Kristin says
Love these tips! Thanks for sharing and so glad you enjoyed!!
Des says
I did this as well with the feck onion soup replacement but I had beef stew mix so used it with water. it worked great.
Kristin says
Glad you enjoyed!!
Carol says
Store it? Nope! It all gets eaten!!! Yum!
Kristin says
Yay! Glad you love it as much as we do! We almost never get leftovers because if there are some left, people go back for seconds haha!
Holly says
My husband and I love this recipe! it is our go to Sunday dinner. I have also put golden mushroom soup along with French onion and the beef broth. I recently tried using Beefy mushroom soup too it was also very good. when I didn’t have beef broth I used the onion soup packet a d I have also tried with chicken broth all of the tasted great. I appreciate you sharing this recipe.
Kristin says
Yay!! Love hearing this and so glad you both enjoy!
Georgiann N Cain says
How could i change this to use dried onion soup mix?
Kristin says
You would have to increase liquid by the amount of the can since the mix is dry and the can is liquid. The can is 10.5 oz, so I would suggest trying to mix that amount of water with the soup and continue on in the recipe. I haven’t tried it personally, but it should still work out! Keep me posted!
Trish says
The Pin on this recipe didnt work. Would love to try this
Kristin says
What happens when you click it? It should be located in the upper left side of each picture, as well as on the bottom of the post. It appears to be working on my end, so let me know what you see!
Haley says
I have made this recipe for 20 years . It’s a must at the holidays
Kristin says
I agree! I make it frequently because its my favorite!!
Ali says
My mom used to make this for us when we were kids! Except she adds a can of mushrooms as well. I had forgotten about this until I saw this recipe!
Kristin says
Oh yummy!! Glad you came across the recipe! Hope you make it soon! 🙂
Patricia King says
My mother also made this recipe when we were kids. She would stir fry the dried rice in butter first and then add a can of sliced mushrooms along with any extra liquid and bake!
Kristin says
Oh yum!! Such a classic!!
Becky says
we’ve been making this for a long time. We always put a can of drained mushrooms in too. We’ve also added browned hamburger to it and made it a meal.
Kristin says
Great ideas!! I will have to remember that for next time! Thanks!
J says
I’m confused as to why the 20 oz of liquid turns into three cups when you use the dry onion soup instead. That’s a half cup more of liquid. Won’t it make it too wet? I’m about to try it but I’m nervous to put that much liquid.
Kristin says
Good catch, sorry about that, it should be 2 1/2 cups, not 3. If you add three, just cook it a bit longer to allow time for it to be absorbed, should still be good and not too wet.
Madalen says
I make this recipe with pork chops or tenderloin added. Great one dish meal.
Kristin says
Ooooo yummy!!
SweeTiePie says
What is the suggestion to serve 6 people. Do I double, triple etc the ingredients???
Kristin says
This recipe makes 6 servings as is, 🙂
My family (2 adults and 3 children) ate it and had seconds, with some still leftover!! Enjoy!!!
Debi Dancer says
Have you tried it with brown rice? I’m thinking just a little more liquid and a bit longer cooking?
Kristin says
I have never tried it with brown rice, but I would think it would work great! Just adjust time and liquid as you mentioned!! Keep us posted on how it turns out!! 🙂
Karolyn Clarke says
I just made this and wow everyone loved it but i didnt use as much butter so as to cut down on calories and added a bit more broth and was still so good.
Kristin says
Yea!!!! So glad you all enjoyed it!!! It sure is a family favorite of ours!! 🙂
Ester says
Have you tried this stove top? It would be a great side dish for grilled chicken if you didn’t have to heat the house up for almost an hour.
Kristin says
I personally have never tried it over the stove, however, I have heard from one person that they tried this over the stove and adjusted the liquid to 2 cups. They said it turned out great!! 🙂