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If you want a side that feels both fancy and totally chill, try French Onion Butter Rice. It's got all that comforting onion flavor mixed right into every fluffy bite. My crew asks for it whenever it's cold and we need something seriously cozy.
Delicious Ingredients
- Fresh parsley: brings a burst of green and lightens the final dish—grab the freshest bunch you can
- Butter: makes everything creamy and rich—the better the butter, the better the taste, and cold chunks melt in nice and even
- French onion soup: delivers that signature deep onion note—canned is fine but sniff out the ones with real onion bits
- Beef broth: adds that bold, meaty depth—pick a low-salt one so you can control how salty it gets
- Long grain rice: choose something that stays fluffy after baking so you get distinct grains without any mushiness
Easy Directions
- Top with parsley:
- Sprinkle freshly chopped parsley over everything right at the end for color and a kick of freshness
- Finish baking uncovered:
- Take off the foil and stick it back in for 25 more minutes—this lets the top go golden and any leftover liquid cooks out
- Bake it covered first:
- Seal with foil so no steam sneaks out and bake at 425 F for the first 25 minutes to soften and spread flavors
- Dot with butter slices:
- Slice the butter thin, scatter it everywhere and let it melt as it bakes for pockets of rich flavor and a crisp top
- Add beef broth and soup:
- Pour beef broth on, watch it settle through, then add the onion soup so every bit soaks it up
- Layer in dry rice:
- Spread the uncooked long grain rice across the dish so it cooks through in one layer
- Prep the baking dish:
- Grease your 8x8 pan lightly with butter so nothing sticks while it bakes
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Helpful Hints
- You can make this ahead and leftovers taste even better warmed up
- Play with different broths—chicken will lighten up the taste if beef feels too heavy
- If you want to cut calories, use only half the butter and it'll still turn out great
I’m all about the butter here—it makes each spoonful super creamy and over the top. My kiddo loves to toss the parsley on the finished dish and now claims that job every time. It’s a sweet kitchen routine in our house now.
Saving Leftovers
Stash leftovers in a sealed container in the fridge—they’ll be good for four days. Warm it up in the microwave, or in the oven with a splash of broth if it seems dry. Honestly, the taste deepens overnight, so it’s awesome for planning ahead.
Smart Swaps
No beef broth? Use veggie broth, but it’ll be lighter. Dairy free folks can use plant-based butter, and gluten free onion soup makes it friendly for everyone at the table.
Serving Ideas
This goes with roast chicken, seared steaks, pan-cooked salmon, or pile on grilled veggies for a full meal. If you’re feeling lazy, toss in some leftover chicken for a one-pan dinner.
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Common Questions
- → What rice should I use?
Go for long grain rice. It soaks up all those tasty juices and stays nice and separate, not clumpy.
- → What if I don't want to use beef broth?
You can swap in veggie or chicken broth if you want. Beef broth's got the boldest taste, though.
- → How do I keep the rice from sticking?
Just make sure you've got enough liquid over your rice before baking. If anything’s sticking, a gentle stir does the trick.
- → Can I make it the day before?
Definitely. It reheats super well, so fix it in advance and heat it back up when you’re ready to eat.
- → Any good toppings for it?
Chopped parsley looks and tastes great. If you want more, try some grated cheese or finely cut chives for something extra.