French Onion Soup Rice

A pan of the baked rice in it with a wooden spoon

French Onion Soup Rice is the perfect side for any dinner! This buttery rice is so fluffy, tender, and full of rich flavors and the best part is that with a 2 minute prep time, it's a hands off easy side dish recipe that bakes in the oven.

Course Side Dish

Cuisine American

Keyword french onion rice, french onion soup rice

Prep Time 2

Cook Time 1

Total Time 1 2

Servings

Calories 316kcal

Author Jessica - Together as Family

Equipment

Ingredients

2 cups long-grain white rice (rinsed under cold water, drained well)
2 cans (10.5 oz each) French onion soup
1 cup beef broth
4 tablespoons salted butter melted
1 cup shredded gruyere cheese (or Muenster cheese)

Instructions

Preheat the oven to 400℉.
2 cups long-grain white rice, 2 cans (10.5 oz each) French onion soup, 1 cup beef broth, 4 tablespoons salted butter
Add the dry long grain rice, French onion soup, beef broth, and salted butter into a 9x13 casserole dish and stir everything together. Cover the dish with foil.
Bake for 55-60 minutes or until the rice is tender and soft.
Uncover the pan and sitr/fluff the rice with a fork or spoon. Sprinkle the shredded gruyere cheese over top of the rice. Put the dish back into the oven for 3-5 minutes (uncovered) or until the cheese is melted.
1 cup shredded gruyere cheese
Serve immediately. Enjoy!

Notes

- Long-Grain Rice : You must use long grain white rice in this recipe as no other type of rice will work. Instant rice is a huge no because the cooking time and instructions are completely different, and the rice will end becoming mushy soup and disintegrating while baking. Other rice options sue as brown rice, jasmine rice, or basmati rice all have different cooking instructions (water to rice ratio) and different flavor profiles, which won't work in this rice casserole. Only use long grain white rice when making this dish.
- Beef Broth : Beef stock or beef bone broth are other options, and you could also use chicken broth or vegetable broth if wanted. Feel free to use full salted broth, reduced-sodium broth, or salt-free broth. It just depends on your taste preference, salt preference, sodium needs, etc.
- Salted Butter : Use unsalted butter if you're watching the sodium intake, or you can use unsalted butter + add 1/4 teaspoon kosher salt to the dish.
- Gruyere Cheese : This cheese can be harder to find and more expensive. Other options include Muenster cheese (this is my absolute favorite cheese and normally use it in this recipe if I can't find gruyere cheese), provolone, or mozzarella cheese are all great options.
- Always Rinse The Rice : Always rinse your rice before cooking it. This is very important as it washes away dust and debris as well as excess starches from the rice; all this leads to fluffier and more tender rice. I use a fine mesh stainer (linked above) to rinse the rice. I put the rice into the stainer and then run cold water over it until the water runs clear from it. At first the water will be kind of cloudy (from all the dirt on the rice) and once it turns clear you know the rice is well rinsed and ready for baking. Take a few minutes to really let the rice drain so you are not adding too much excess liquid into the baking dish.

Nutrition