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Stick of Butter French Onion Rice Recipe

I’ll never forget the first time I tried to make this rice. My sister was coming over and I wanted to impress her with a fancy side dish. I misread the recipe and used a whole BOX of French onion soup mix instead of one packet. It was so salty we could barely eat it, and we ended up ordering pizza. But now, after making it a hundred times, it’s my go-to comfort food for any family gathering.

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 stick (1/2 cup) of salted butter, sliced
• 1 packet (1 oz) dry French onion soup mix

That stick of butter is non-negotiable for me now. I once tried to use margarine to be “healthier” and it just didn’t have that same rich, silky finish. The soup and consommé are the magic duo, but you have to get the right ones. I grabbed beef broth instead of consommé once and the whole thing was way too thin and weak.

Directions

1. Preheat your oven to 425°F (220°C).
2. Get out a 9×9 inch baking dish. No need to grease it.
3. Pour the uncooked rice evenly into the bottom of the dish.
4. Pour the can of French onion soup over the rice.
5. Pour the can of beef consommé over that.
6. Sprinkle the entire packet of dry French onion soup mix evenly over the top.
7. Slice the stick of butter into about 8-10 pats and arrange them all over the top.
8. Cover the dish tightly with foil and bake for 30 minutes.
9. Take it out, remove the foil, give it a quick stir, and put it back in the oven, uncovered, for another 30 minutes.
10. Take it out, let it sit for 5-10 minutes, then fluff with a fork and serve.

The part where you take it out to stir is crucial. I got distracted by my dog one time and forgot to take the foil off for the second half. It basically steamed into a mushy, sad blob. The top never got that nice golden-brown crust that makes it so good. Now I set a timer on my phone so I don’t forget.

This recipe is my secret weapon for potlucks. It always looks like you fussed, but it’s so easy. The leftovers are even better the next day, if there are any. It’s the ultimate one-pot side dish that goes with anything, from a simple roasted chicken to a fancy steak.

I love it because it’s pure comfort food. It’s not trying to be healthy, it’s just trying to be delicious. My kids call it “the buttery rice” and request it all the time. It’s a family favorite that never lets me down, as long as I follow my own hard-learned rules.

If I were to change one thing next time, I might try adding some sliced mushrooms in with the rice. I think they’d soak up all that amazing flavor. But honestly, it’s pretty perfect as is. Sometimes you just gotta leave a good thing alone.

Nutrition Info (per serving)

Yeah, the nutrition is what you’d expect with a whole stick of butter. It’s a treat, not an everyday health food. I did try making it with low-sodium soup and less butter once for my mom, who watches her salt. It was… fine. Just fine. Not nearly as good. My advice is to just enjoy it as a sometimes-food.

Ingredient Swaps

I’ve tried all these swaps. Beef broth works in a pinch, but the consommé is thicker and gives a richer flavor. Unsalted butter is totally fine, just maybe taste before serving in case it needs a pinch of salt. Brown rice was a total fail for me. The cooking time and liquid amounts are all wrong for this method and it came out crunchy and undercooked.

Tips

• Don’t skip the stir at the 30-minute mark. It’s the key to a perfect texture.
• Use a glass or ceramic dish if you can. Metal pans can sometimes cook it too fast on the bottom.
• Let it rest after baking! Those 5-10 minutes let the rice absorb the last bit of liquid and firm up.

I learned the hard way about not letting it rest. I served it straight from the oven to a hungry crowd and it was a bit soupy in the middle. It still tasted great, but it didn’t have that perfect, fluffy separation you want from rice. Patience is a virtue, even with something as simple as this.

FAQ

Can I double this recipe?

Absolutely! Just use a 9×13 inch baking dish and keep the cooking time the same. I do this for Thanksgiving every year and it works like a charm.

My rice is still hard after cooking, what happened?

Oh, I’ve been there. Your oven temp might be off. Ovens can run cool sometimes. Just cover it back up with foil and give it another 10-15 minutes. It usually fixes itself.

Can I make this ahead of time?

You can mix the rice, soups, and soup mix in the dish ahead of time, but wait to put the butter on top until you’re ready to bake it. Otherwise, the butter just soaks in and you lose that amazing buttery top layer.

That’s everything I know about making Stick of Butter French Onion Rice! Hope you give it a try, and if you mess it up, you’re in good company—I’ve definitely done it more than once.

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