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This French Onion Butter Rice delivers big cozy vibes. It’s creamy and rich, but you barely have to do any work. Every spoonful is full of that classic French onion flavor and melty butter. Whenever it’s cold out and my family’s craving comfort, this dish always hits the spot.
Cozy Ingredients List
- Fresh parsley: Adds fresh flavor and makes it look bright and lively—grab bunches with the greenest leaves
- Butter: Makes every bite taste creamy and smooth—splurge on the tasty stuff. Using cold butter helps it melt evenly in the oven
- French onion soup: This is where all the onion taste comes from. Store-bought canned soup is easy, but try to pick one loaded with real onions
- Beef broth: Builds deep flavor—pick a low salt kind if you want to adjust the salt level yourself
- Long grain rice: Gives you fluffy, separate grains that don’t get mushy with longer cook times
Easy-to-Follow Steps
- Garnish and serve:
- Spoon chopped fresh parsley right over the finished rice for a boost of color. Serve hot and enjoy straight from the pan
- Finish uncovered:
- Take off the foil and bake again for 25 minutes. This step bakes off liquid and gives the top that crisp finish
- Bake covered:
- Use foil to tightly cover the dish so it steams. Bake at 425 F for 25 minutes to start softening the rice
- Dot with butter:
- Slice the butter and place it all around the dish so it melts into the rice and forms a rich top layer
- Add liquids:
- Pour beef broth all over the uncooked rice. Next, ladle french onion soup and make sure both spread around evenly
- Layer the rice:
- Pour the rice into the bottom of your buttered baking dish and smooth it out so it cooks evenly
- Get the dish ready:
- Spread a little butter on your 8x8 inch baking dish so nothing sticks
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What to Remember
- Prepping this ahead is a game changer—leftovers taste even better next day
- If you change the broth, you’ll switch up the flavor—chicken broth makes it lighter
- Cut the butter amount in half if you want—it still comes out soft and tasty
Butter is what makes each bite so dreamy in this one. My kid loves tossing parsley on top and now claims the job every time we make it. Weird as it sounds, doing this together has become a little family moment in our kitchen.
Leftover Storage Tips
Keep extras in a sealed container in the fridge, good for about four days. Warm it up in the microwave or slide it back in the oven. Splash in extra broth if it looks a bit dry. It honestly tastes even better the next day, so it’s awesome for prepping ahead.
Ingredient Swaps
No beef broth? Sub in veggie broth—it’ll lose some depth but still works. Use plant-based butter for a dairy-free option. Gluten-free onion soup makes this work for anyone who can’t eat gluten.
Ways to Serve It
This rice is magic with roast chicken, a juicy steak, or crispy-skin salmon. I’ve even used it as a bed for veggie bowls. Sometimes I just toss in extra rotisserie chicken and dinner’s done in one pan.
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Common Questions
- → Which type of rice should I use?
Go for long grain rice. It fluffs up nicely, soaks in all the flavors, and won’t turn to mush.
- → Could I use a different broth besides beef?
Sure thing. Chicken or veggie broth work in a pinch, but beef broth packs in the richest taste.
- → How can I keep the rice from sticking to the pan?
Just make sure your rice is well covered with liquid before it bakes. If it sticks, a gentle stir at the end does the trick.
- → Can I make this dish the day before?
Yep, it warms up like a charm. Whip it up ahead of time and reheat when you need it.
- → What can I put on top for extra flavor?
Fresh parsley keeps it fresh and pretty. You can try chives or a handful of cheese if you wanna mix it up.