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Stick of Butter French Onion Rice Recipe

I’ll never forget the first time I tried to make this Stick of Butter French Onion Rice Recipe. I was trying to impress my in-laws and I was so nervous. I accidentally used a whole stick of butter AND a whole container of sour cream on top. It was a soupy, greasy mess that we still laugh about. But when you get it right, it’s this magical, creamy comfort food that everyone begs me to make now.

Recipe Card

Ingredients

• 1 cup uncooked long-grain white rice
• 1 (10.5 oz) can French Onion soup
• 1 (10.5 oz) can beef consommé
• 1/2 cup (1 stick) salted butter, sliced
• 1/2 cup sour cream
• 1 cup shredded Gruyère cheese (or Swiss)

That beef consommé is key, don’t skip it. I once used a second can of French onion soup instead and it was way too salty. And that full stick of butter seems crazy, but it makes the rice so rich and amazing. I tried using margarine once to be “healthier” and it just wasn’t the same, the flavor was totally off.

Directions

1. Preheat your oven to 425°F. I know, it seems high, but trust me.
2. Pour the uncooked rice into a 9×9 inch baking dish. Spread it out evenly.
3. Pour the can of French Onion soup directly over the rice.
4. Pour the can of beef consommé over that.
5. Do NOT stir the mixture. I know it’s tempting, but just leave it alone.
6. Place the slices of butter evenly on top of the liquid.
7. Cover the dish tightly with foil and bake for 30 minutes.
8. Carefully remove the foil—steam is hot!—and give it a good stir.
9. Put it back in the oven, uncovered, for another 15-20 minutes until the liquid is absorbed and the top is golden.
10. Take it out and let it sit for 5 minutes. Then stir in the sour cream and half the cheese.
11. Sprinkle the rest of the cheese on top and let it melt from the residual heat.

The “do not stir” step is where I messed up big time. I stirred it all together once and the rice never cooked right, it was a crunchy, undercooked disaster. The layers are there for a reason, the butter on top melts and bastes the whole thing as it cooks. Letting it sit at the end is also crucial for the sour cream to blend in smoothly instead of curdling.

This recipe has saved me on so many busy weeknights. It’s the ultimate easy dinner and such a family favorite. My kids call it “fancy rice” and they get so excited when they see me pulling out the ingredients. The leftovers are honestly just as good, maybe even better, because the flavors really settle in. It’s the definition of a one-pot comfort food.

I’ve tried to make it a bit healthier, I really have. I used brown rice once and it was a total fail, the cooking time and liquid were all wrong. And using low-fat sour cream and cheese just makes it taste a bit sad. Sometimes you just have to embrace the butter and enjoy it as the occasional treat that it is.

Nutrition Info (per serving)

Yeah, the nutrition info is a little scary, I won’t lie. It’s definitely not an everyday meal. I’ve tried making it with less butter, but it loses that signature richness. If you’re watching calories, maybe just have a smaller portion alongside a big green salad. For my vegetarian friends, I’ve had no luck finding a good veggie substitute for the beef consommé that doesn’t change the flavor completely.

Ingredient Swaps

I’ve tried almost every swap on this list. Using beef broth instead of consommé works in a pinch, but the flavor is definitely thinner. Greek yogurt instead of sour cream is actually a great swap, just make sure it’s full-fat or it can get a bit tangy. But seriously, do not try brown rice. I wasted so many ingredients learning that lesson the hard way.

Tips

• Use a glass baking dish if you can. It helps you see how much liquid is left at the bottom.
• Let the rice rest after baking. This is when it finishes absorbing all the liquid and gets perfect.
• Don’t skip the foil! It traps the steam that cooks the rice properly.
• Use real butter. I know I sound like a broken record, but it makes all the difference.

I wish I knew the glass dish tip earlier. I used a ceramic dish for years and I’d always have to guess if it was done, leading to some seriously overcooked or undercooked batches. The resting period was another hard-learned lesson. I served it immediately once and it was still a bit soupy in the middle. Patience is a virtue with this one.

FAQ

Can I double this recipe?
Oh yeah, all the time. Just use a 9×13 inch dish and add about 10 extra minutes to the covered baking time. Keep an eye on it, you might need a few more minutes uncovered too.

My rice came out crunchy. What did I do wrong?
Welcome to the club! This happened to me for months. Either your oven runs cool (get an oven thermometer!), you didn’t cover it tightly with foil and the steam escaped, or you stirred it at the beginning. I’m guilty of all three.

Can I make this ahead of time?
You can mix the rice and soups in the dish ahead of time, but wait to add the butter and bake it until you’re ready. If you bake it and reheat it, it can get a little dry, so add a tiny splash of broth when you warm it up.

That’s everything I know about making Stick of Butter French Onion Rice Recipe! Hope you give it a try, and if you mess it up, you’re in good company—I do it all the time.

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