If you’re looking for a side dish that’s rich in flavor and incredibly simple to make, this baked french onion rice is the perfect choice! The combination of savory French onion soup and buttery rice creates a dish that’s both comforting and delicious. It’s an excellent accompaniment to a variety of main dishes or can even be enjoyed on its own.
Only 4 ingredients (plus some fresh parsley for garnish) make this easy side dish!
Basmati rice, french onion soup mix, broth, and butter. French onion soup is commonly made with beef broth, but to keep this vegetarian we will use veggie broth and there is a vegetarian French onion soup mix option linked in the recipe card!
This reminds me of my Nana’s red rice recipe because it’s all ingredients are just dumped in a casserole dish, mixed up and baked!
Can’t get much easier than that.
Jasmine rice or long-grain rice can also work well instead of Basmati.
For a fluffier texture, let the rice rest for a few minutes after baking before fluffing and serving.
Some fun add-ins you can try for this are vegetables (sliced mushrooms would work well!) or top with your favorite cheese. Gruyere or swiss cheese would compliment this
This dish pairs well with for many main dishes – grilled or roasted meats if that’s your thing, roasted vegetables, and is a great holiday dish as well.
Baked French Onion Rice
If you're looking for a side dish that's rich in flavor and incredibly simple to make, this baked french onion rice is the perfect choice! The combination of savory French onion soup and buttery rice creates a dish that's both comforting and delicious. It's an excellent accompaniment to a variety of main dishes or can even be enjoyed on its own.
Ingredients
- 1 1/2 cups Basmati rice
- 6 tablespoons French onion soup mix
- 2 cups vegetable broth
- 6 tablespoons unsalted butter
- Fresh chopped parsley, for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium baking dish, add the rice, French onion soup mix and the broth, and stir to combine the ingredients evenly.
- Cut the 6 tablespoons of butter into small pieces and scatter them over the top of the rice mixture.
- Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40-50 minutes, or until the rice is tender and has absorbed all the liquid.
- Remove the dish from the oven and let it sit for 5 minutes before fluffing the rice with a fork. Garnish with freshly chopped parsley before serving.
Notes
- If your rice isn’t fully cooked after 40-50 minutes it could be due to several factors, such as the oven temperature being slightly off, or the dish not being tightly covered during baking. If this happens, simply add a bit more broth, re-cover the dish, and bake for an additional 5-10 minutes until the rice is tender.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of broth or water to keep the rice moist.
You can freeze the cooked rice for up to 2 months. Allow it to cool completely before transferring it to a freezer-safe container. Thaw overnight in the fridge before reheating.
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Nutrition Information:
Yield:
6Serving Size:
1/6 recipeAmount Per Serving: Calories: 237Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 38mgSodium: 360mgCarbohydrates: 19gFiber: 1gSugar: 2gProtein: 5g
Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.
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