If you love French onion soup, you’ll love this creamy and tasty baked rice dish!
Sometimes, I tend to think of rice as a simple side dish. It’s not always exciting, even though it can be a useful addition to any meal. But then there are times when I’m craving a little more flavor. This is when I reach for a recipe like French onion rice. It’s not a complicated dish because it only requires a half dozen ingredients, and they all get tossed into one baking dish. Yet, it’s packed with so much more flavor than an ordinary side of rice.
Instead of cooking the rice in water, it calls for two different types of soup—French onion soup and beef consommé—to cook the rice, infusing it with a deeply savory flavor. The recipe also calls for a touch of thyme and oregano, which add an herby flavor, and a bit of butter. It might come out of the oven looking like regular rice, but the result is a soft and tender rice dish that’s creamy and crave-worthy.
To think that you can create a side dish that tastes this good with such little effort is incredible. Of course, if you have time to go the extra mile, you can use homemade French Onion Soup rather than a store-bought can. Either way, you won’t be disappointed by this French onion rice.
Tips for success when baking rice
As a so-called “dump-and-go” dish, this French onion rice is easy to whip up without a lot of complicated instructions. However, there are a few tricks you can follow to ensure your baked rice comes out perfectly fluffy and tender. First, be sure to rinse your rice well to remove any excess starch before cooking it. Next, make sure that the aluminum foil is sealed tightly around the entire perimeter of the baking dish to ensure the steam can build up inside and cook the rice properly. And whatever you do, don’t lift the foil to peek at the rice halfway through cooking. Lastly, let the rice rest out of the oven for 5-10 minutes before fluffing it with a fork. This lets any remaining steam get absorbed, allowing the rice to get softer and fluffier.
How do I store leftovers?
Leftover French onion rice should be allowed to cool completely first. It can then be stored in an airtight container in the fridge for 3-4 days. For longer storage, you can also freeze the rice. It’s best to freeze it flat on a baking sheet for a few hours and then transfer it to a freezer bag or airtight container for up to 3 months. Allow it to thaw in the fridge overnight before reheating in the microwave, oven, or stovetop. You may want to add a splash of water or broth to prevent it from drying out.
Serving suggestions
Part of the appeal of French onion rice is that it goes well with just about anything. For instance, I like to have this rice with Roasted Chicken or perhaps Lemon Roasted Chicken. It would also pair nicely with Pot Roast or even Pork Chops. Of course, a special type of rice sometimes requires a special type of meat. That’s why I suggest cooking this rice the next time you have steak for dinner, such as an Oven-Cooked Top Sirloin Steak or even a Balsamic Steak Salad.
Ingredients
- 1 cup uncooked long-grain white rice
- 1 can condensed French onion soup (10 1/2 ounces)
- 1 can beef consommé soup (10 1/2 ounces)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 4 ounces unsalted butter cut into small pieces
- Fresh parsley chopped, optional, for garnish
Instructions
- Preheat your oven to 400°F.
- In a 9×13-inch baking dish, combine the rice, condensed French onion soup, beef consommé soup, thyme, and oregano. Stir until well mixed.
- Distribute the butter pieces evenly across the surface of the rice mixture.
- Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 45-55 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from the oven and carefully remove the foil. Fluff the rice with a fork. Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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