French Onion Butter Rice
What You’ll Need
Here’s the short and sweet list of ingredients:
1 1/4 cups long-grain rice: The kind that stays fluffy and doesn’t clump together.
14.5 oz can of beef broth: Brings a hearty, savory depth to the rice.
10.5 oz can of French onion soup: The MVP of this recipe, packing all that onion flavor.
1 stick of cold butter: Because butter makes everything better.
Fresh parsley: Optional, but it adds a little pop of color and freshness.
Simple, right? You probably have most of this stuff in your pantry already.
How to Make It (Spoiler: It’s Super Easy)
Let’s get straight to it. Here’s how you can whip up this magical rice dish:
Preheat Your Oven
Set it to 425°F. We’re going to bake this beauty to perfection.
Prep the Rice
Grab an 8×8-inch baking dish (or something similar). Spread the uncooked rice evenly across the bottom. No need to rinse it—just toss it in there.
Add the Good Stuff
Pour the beef broth and French onion soup over the rice. The combination smells incredible already, doesn’t it?
Layer on the Butter
Here’s where the magic happens. Slice your cold butter into pats and dot them evenly over the top. As it melts, it’ll soak into the rice, creating a rich, buttery flavor.
Bake (And Be Patient!)
Cover the dish tightly with foil. Bake it for 25 minutes—this traps the steam and helps the rice absorb all those delicious flavors.
Then, uncover and bake for another 25 minutes. This is when the top gets a little golden and everything comes together beautifully.
Garnish and Serve
Sprinkle some fresh parsley on top for a pop of green, and serve it warm. Seriously, that’s it!
What It Tastes Like (Spoiler: Heaven)
Picture this: perfectly tender rice infused with the savory richness of beef broth and the sweet, caramelized goodness of French onion soup. Every bite is buttery and comforting, with just a hint of freshness from the parsley. It’s the kind of dish that feels fancy but is secretly the easiest thing ever.
Tips to Make It Even Better
I’ve made this a million times, so here are a few tricks I’ve picked up:
Double the Batch: This stuff disappears fast, so make extra if you’re feeding a crowd.
Cheese, Please: Sprinkle some shredded Gruyère or Parmesan on top during the last 10 minutes of baking. You won’t regret it.
Add Protein: Toss in some cooked chicken, ground beef, or sautéed mushrooms to turn this side dish into a full meal.
What to Serve It With
This rice is versatile enough to go with pretty much anything, but here are a few of my favorites:
Roast Chicken: A classic pairing that never fails.
Grilled Steak: The hearty flavors of the rice complement a juicy steak perfectly.
Roasted Veggies: Think Brussels sprouts, carrots, or asparagus.
Honestly, you could just eat it on its own (I do that more often than I’d like to admit).
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