French Onion Rice

 

This French Onion Rice recipe is one that I found on Pinterest the other day.  It was attributed to a page called My Homemade Recipe.   It looked and sounded fabulous.  Easy and delicious!

I shared the recipe with my sister, and she made it as a side dish for our supper on Sunday.  It was so delicious, I did not wait and made it again here at home the very next day!  I have seen this also called stick of butter rice. It is rich and delicious and would go beautifully with anything!

It takes less than five minutes to throw it all together and uses only four simple ingredients.  You really can't ask for much simpler or easier than that, unless you were cooking plain ordinary rice and I can promise you this is anything but ordinary!

It's also quite adaptable. I can see adding browned ground beef to this before cooking, or leftover cubes of beef, pork, chicken or turkey.  That would be lush. The important thing is to keep the rice and the liquid measures the same.

I would think as well, if you are cooking for a crowd, you could double the ingredients and cook in a 9 by 13-inch casserole dish. 

If you are looking for a great side dish that everyone but an onion hater will love, then this is the recipe for you!

 

WHAT YOU NEED TO MAKE FRENCH ONION RICE 

Just four simple store-cupboard ingredients, not counting the garnish. Make this once and you will want to make sure you have all of these things in your larder all the time. It is destined to become a firm family favorite!

• 1 1/2 cups (316g) long grain rice, uncooked
• 14.5-ounce (412ml) beef broth
• 10.5-ounce (411g) can of French onion soup (see note)
• 1/2 cup (115g) butter
• parsley to garnish (I forgot this)

I used Ben's long grain converted rice. I felt that it would hold its shape and stand up better to the long oven cooking than any other kind.

I could not get condensed French onion soup, so used what I could get which was Baxter's French Onion Soup (A British product which I found at Sobey's), This is not condensed so has a lot more liquid in it.  To compensate for that I cut down on the beef broth so that the measurements/weights/volume were as they should be.

For the beef broth I used Better than Bullion Beef broth concentrate which I diluted with boiling water.

It seems like a lot of butter, but trust me, the butter really adds to the deliciousness of this, and it is not too much. It comes out just right.

You will not need any seasoning in this.

HOW TO MAKE FRENCH ONION RICE

Nothing could be easier. I know I say this all the time, but it really is true!  Guaranteed success!

Preheat the oven to 425*F/220*C/ gas mark 7. Butter an 8-inch square baking dish.

Pour the rice into the baking dish and level it out.

Whisk together the beef broth and the onion soup. Pour this over top of the rice in the dish to cover completely. Do not stir.

 

Cut the butter into thin pats and lay it out over top of the rice and liquid. (It will float, but just do your best.)

Cover the dish tightly with foil.

Bake in the preheated oven for 25 minutes. Uncover. Do not stir.

Return to the oven and bake for an additional 25 minutes, or until all of the liquid has been absorbed by the rice, the rice is tender, and the top is golden brown.

Give it a good stir to mix all of the onions into the rice. Garnish with parsley and serve warm.

 

This is probably one of the most delicious rice dishes that I have ever made and eaten. I guarantee that you will also fall in love with it. Perfect just as is out of the oven.  Rich flavors, creamy perfectly cooked rice. I cannot think of anything this would not go with!

Fluffy, flavor packed, easy to make and delicious. It doesn't really get much better than this! I highly recommend!  I served this with garlic steak bites, yellow beans and roasted Brussels Sprouts. I did forget the garnish.

 

For me the side dishes are often the star of the show and if they aren't they should be!  Here are a few other fabulous sides that I enjoy cooking and eating!

RUSTIC SMASHED RED POTATOES - These smashed potatoes are of a different genre of smashed potatoes. These are like a smashed mashed potato, meant to be rustic and creamy all at the same time.  These are rich and delicious, and I cannot think of anything they wouldn't perfectly sit next to!

ROASTED BUTTERNUT SQUASH & BRUSSELS SPROUTS - All of your favorite ingredients tossed together in one bowl. Toss with maple syrup and roasted to perfection, with caramelized edges, these are nothing short of delicious. A garnish of pepitas finished them off beautifully!

French Onion Rice

Yield: four to six servings

Author: Marie Rayner

Prep time: 5 MinCook time: 55 MinTotal time: 1 Hour

This is a fabulous side dish that is very simple to put together and uses only four simple ingredients. It goes with everything and is so delicious that I could eat a whole plate of this and nothing else!

Ingredients

• 1 1/2 cups (316g) long grain rice, uncooked
• 14.5-ounce (412ml) beef broth
• 10.5-ounce (411g) can of French onion soup (see note)
• 1/2 cup (115g) butter
• parsley to garnish (I forgot this)

Instructions

1. Preheat the oven to 425*F/220*C/ gas mark 7. Butter an 8-inch square baking dish.
2. Pour the rice into the baking dish and level it out.
3. Whisk together the beef broth and the onion soup. Pour this over top of the rice in the dish to cover completely. Do not stir.
4. Cut the butter into thin pats and lay it out over top of the rice and liquid. (It will float, but just do your best.)
5. Cover the dish tightly with foil.
6. Bake in the preheated oven for 25 minutes. Uncover. Do not stir.
7. Return to the oven and bake for an additional 25 minutes, or until all of the liquid has been absorbed by the rice, the rice is tender, and the top is golden brown.
8. Give it a good stir to mix all of the onions into the rice. Garnish with parsley and serve warm.

Notes

We do not have condensed French onion soup here, so I used a can of Baxter's diluted soup, which I poured into a measuring cup and then added the beef broth to give me 15 ounces of liquid altogether in total. It worked perfectly.

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