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This French Onion Rice is rich, savory, and a super easy side dish you can serve with just about anything.
French Onion Rice has been affectionally called “the rice” in our house for years! It was something my mother-in-law always made, and was the first thing my husband ever cooked for me.
Some people call this “stick of butter rice”, which might be why my family just calls it the rice. Over the years I have modified the recipe and cut back on the butter as well, and no one has ever been able to tell!
Originally my mother-in-law used canned mushrooms and water in this recipe, but let’s just say real fresh mushrooms are so much better! And using a can of beef consumme helps up the flavor when you are cutting back on the butter. Which just means you can make it more often!
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Minute Rice
- Butter
- Mushrooms
- Oil
- French Onion Soup
- Beef Consumme
How To Make French Onion Rice
This is really one of the easiest side dishes you can make. Here are the instructions, be sure to scroll down to the full recipe card for the everything you need to make this recipe.
- Heat a little oil in a large skillet and cook the mushrooms until the are lightly browned and soft. Remove and put the mushrooms into your baking dish.
- Return the pan to the heat and melt your butter. Stir in the rice and cook for a few minutes to get the rice lightly toasted. Remove and add to the mushrooms.
- Pour in your canned soups and mix until everything is combined.
- Cover and bake for about 40 minutes until the liquid is absorbed and the rice is tender. Fluff the rice up with a fork to serve.
Recipe Tips & Suggestions
- If you can’t find beef consumme you can use beef broth as well. One is just more concentrated so gives it a little more flavor, but both work very well. My MIL always used water, and it was good, so any liquid will work.
- You can leave the mushrooms out if you don’t like them. Or you can take a shortcut and use canned mushrooms that have been drained.
- This recipe is designed for minute rice. The cook time and the liquid is the right amount for instant rice. If you want to use long grain rice, the cook time will be longer and you will need more liquid.
- Originally this recipe used a full 1/2 cup of butter, if you want to make it that way, go for it. Nothing else changes in the recipe. I find it is rich enough without the extra butter, so I have modified the original recipe.
Serving Suggestions
This French Onion Rice will go with almost everything. It can be a quick weeknight meal like Air Fryer Pork Chops, Baked Ranch Chicken, Pan Seared Salmon or Honey Dijon Chicken. But it also is great for entertaining or “fancier” meals.
It goes well with Prime Rib, Sous Vide Steak, Pork Roast or something like Braised Short Ribs as well.
Storage
This is great leftover, and will last in an airtight container in the fridge for 4-5 days. You can reheat in the microwave until it is warmed through to serve.
More Easy Side Dish Recipes
French Onion Rice
Ingredients
Instructions
- Preheat Oven to 350º F
- In a skillet heat olive oil over medium high heat. Add the mushrooms and cook for 5-6 minutes until they are browned and soft. Remove from the pan and add to a casserole dish.
- Return the skillet to the heat and melt butter in a pan. Add the rice. Cook the rice until lightly toasted, stirring frequently. Pour into casserole dish with mushrooms.
- Stir in French onion soup and Beef consumee to the rice and mushrooms, and mix until everything is evenly combined.
- Cover and bake for about 45 minutes, or until all liquid is absorbed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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