Stick of Butter French Onion Rice Recipe

Name: Stick of Butter French Onion Rice Recipe
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 6
Cuisine: American
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) salted butter, sliced

I’ll never forget the first time I tried to make this Stick of Butter French Onion Rice Recipe. It was for a potluck with my in-laws, and I was so nervous. I accidentally used instant rice instead of long-grain and ended up with a mushy, sad-looking pile. My brother-in-law, trying to be nice, said it tasted “interesting.” I was so embarrassed, but it made me determined to get it right. Now, it’s the one side dish my whole family actually requests.

Recipe Card

Recipe Title	Stick of Butter French Onion Rice Recipe
Servings	6
Prep Time	5 minutes
Cooking Time	45 minutes
Calories	Approx. 320 per serving

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) salted butter, sliced

That stick of butter is non-negotiable for me now. I once tried using margarine to be a little “healthier,” and let me tell you, it was a bland, oily disaster. The soup and consommé are the flavor powerhouses. Don’t mix them up like I did once with cream of mushroom—it just ain’t the same.

Directions

Preheat your oven to 425°F (220°C).
Pour the uncooked rice into a 9×9 inch baking dish.
Pour the can of French Onion soup evenly over the rice.
Pour the can of beef consommé evenly over everything.
Do not stir the mixture.
Place the slices of butter on top, covering the surface.
Cover the dish tightly with foil.
Bake for 30 minutes.
Remove the foil and bake for another 15 minutes, or until the rice is tender and the liquid is absorbed.
Fluff with a fork and let it sit for 5 minutes before serving.

The “do not stir” part is so, so important. My first time, I saw the liquid just sitting on top and my instinct was to mix it all up. I did, and the rice came out gummy and undercooked. You have to trust the process and let the liquids soak down into the rice on their own. It feels wrong, but it’s so right.

I love how this rice turns into this amazing, savory side dish with almost no effort. It’s my go-to for easy dinners when I’m tired but still want something that feels special. The leftovers are even better the next day, if there are any. It’s the ultimate comfort food that doesn’t require any fancy chef skills.

One time, I was in a huge rush and thought I could skip the foil. Big mistake. The top layer of rice got so hard and crunchy, it was like biting into little rocks. My dog wouldn’t even eat the piece I dropped. So yeah, don’t skip the foil. It traps the steam that cooks the rice perfectly.

What I’d change next time? Honestly, not much. Maybe I’d try adding some sliced mushrooms in with the rice before baking. I’ve thought about using brown rice, but I’m a little scared to mess with the cooking time and liquid ratio again after my instant rice fail. Sometimes, you just gotta stick with what works.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
320	35g	18g	5g

Okay, so the nutrition facts are a little scary, I won’t lie. It’s a stick of butter, after all. I’ve tried making it with half the butter, and it was okay, but it lost that rich, decadent feel. If you’re watching sodium, using a low-sodium beef broth instead of consommé can help a bit. It’s definitely a sometimes food, but so worth it.

Ingredient Swaps

Ingredient	Substitution
Beef Consommé	Beef Broth
Salted Butter	Unsalted Butter
Long-Grain White Rice	Jasmine Rice

I’ve tried all these swaps out of necessity. Beef broth works fine, but the consommé gives it a deeper, richer flavor. Using unsalted butter is totally fine, especially since the soups are plenty salty. Jasmine rice works beautifully and makes the kitchen smell amazing, but it can get a little stickier. Do not, I repeat, do not use instant rice. You’ll regret it.

Tips

Use a glass baking dish if you can. I find it cooks more evenly than my metal pans.
Let it rest after baking! Those 5 minutes let the rice finish absorbing any last bits of liquid and firm up.
If it looks a little dry after uncovering, give it a gentle stir before the final bake. Sometimes the edges cook faster.

I learned the rest tip the hard way. I served it immediately once and it was still a bit soupy in the middle. My friend called it “French Onion Risotto,” which was a nice way of saying I didn’t cook it long enough. Now I always set a timer for that rest period, no exceptions.

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. I did this for Thanksgiving and it was a huge hit. Just make sure your dish is big enough so it doesn’t bubble over and make a mess of your oven like it did in mine that one year.

Why is my rice still hard?
This usually means your oven runs cool or your dish was too crowded. Ovens can be liars! I finally bought an oven thermometer and found mine was off by 25 degrees. If the rice is hard, just put the foil back on and bake it in 5-minute increments until it’s tender.

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 until you’re ready to serve. I’ve left it in the fridge for a few hours like that and it was fine. If you bake it and reheat it, it dries out a little, so I’ll add a tiny pat of butter when I reheat it to bring back the moisture.

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.