A rich and savory comfort food classic, this French Onion Rice Bake—also known as Stick of Butter Rice—is the kind of dish I keep coming back to when I want something easy, deeply flavorful, and completely satisfying. With just a few pantry staples like long grain white rice, French onion soup, and beef consommé, I can create a warm, buttery rice casserole that pairs beautifully with just about any main dish. Whether I’m hosting a holiday dinner or pulling together a quick weeknight meal, this one-pan wonder never fails to hit the spot.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup uncooked long grain white rice
1 (10.5 oz) can condensed French onion soup
1/2 cup (1 stick) unsalted butter
1 (10.5 oz) can beef consommé
1/2 teaspoon black pepper
Optional: 1/4 cup chopped fresh parsley or green onions for garnish
Directions
I start by preheating the oven to 425°F (220°C).
In a 9×9-inch baking dish, I combine the uncooked rice, French onion soup, beef consommé, and black pepper. I stir until everything is evenly mixed.
I cut the butter into small pats and spread them evenly over the top of the rice mixture.
I cover the dish tightly with aluminum foil to trap in the moisture during the first part of the bake.
I bake it for 30 minutes covered, then remove the foil and continue baking uncovered for another 30 minutes, or until the rice is tender and most of the liquid has been absorbed.
After removing it from the oven, I let the rice sit for 5–10 minutes so the flavors settle and the texture firms up a bit. Then I garnish with parsley or green onions if I want a pop of color and freshness.
Servings and timing
Prep Time: 5 minutes
Cook Time: 60 minutes
Total Time: 1 hour 5 minutes
Servings: 6 servings
Calories per serving: 290 kcal
Variations
I like to switch things up sometimes depending on what I have on hand. Here are a few variations I’ve tried:
Add mushrooms: A handful of sliced mushrooms adds an earthy depth to the bake.
Make it cheesy: Stir in 1/2 cup shredded Gruyère or mozzarella in the last 10 minutes of baking for a cheesy twist.
Turn it into a main dish: I sometimes mix in cooked shredded chicken or browned ground beef before baking to make it a full meal.
Use brown rice: For a nuttier taste, I use brown rice, but I increase the baking time and liquid slightly.
Herb it up: A pinch of thyme or rosemary gives it a fresh, herby lift.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I simply microwave individual portions for 1–2 minutes, adding a splash of broth or water if it seems a bit dry. I can also reheat it in the oven at 350°F, covered with foil, for about 20 minutes until heated through.
FAQs
What kind of rice works best in this recipe?
I always use long grain white rice because it cooks up fluffy and absorbs the liquids perfectly. Short grain or instant rice may turn out mushy.
Can I make this ahead of time?
Yes, I can prepare everything up to the point of baking, cover it tightly, and refrigerate it for up to 24 hours. When ready to bake, I just bring it to room temperature and pop it in the oven.
Is there a vegetarian version of this?
Absolutely. I substitute the beef consommé with vegetable broth and use vegetarian French onion soup if I want a meat-free version.
Can I double this recipe?
I often double it for larger gatherings. I use a 9×13-inch baking dish and add an extra 10–15 minutes to the bake time if needed.
Why is it called “Stick of Butter Rice”?
It’s called that because it traditionally uses a whole stick of butter, which gives it that rich, indulgent flavor. It’s part of what makes this dish so crave-worthy.
Conclusion
French Onion Rice Bake is one of those dependable dishes I keep in my back pocket for when I want something cozy, flavorful, and easy to throw together. Whether I’m making it as a side for a family dinner or dressing it up into a main dish, it always brings that nostalgic, homemade comfort to the table. Give it a try—I think it’ll become one of your favorites too.
Recipe:
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French Onion Rice Bake
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A rich, buttery, and deeply flavorful rice casserole made with French onion soup, beef consommé, and long grain white rice. Perfect as a comforting side dish or hearty main when paired with protein or vegetables.
Ingredients
1 cup uncooked long grain white rice
1 (10.5 oz) can condensed French onion soup
1 (10.5 oz) can beef consommé
1/2 cup (1 stick) unsalted butter
1/2 teaspoon black pepper
Optional: 1/4 cup chopped fresh parsley or green onions for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- In a 9×9-inch baking dish, combine uncooked rice, French onion soup, beef consommé, and black pepper. Stir until well mixed.
- Cut the butter into small pats and distribute evenly over the rice mixture.
- Cover the dish tightly with aluminum foil.
- Bake covered for 30 minutes.
- Remove foil and continue baking uncovered for another 30 minutes, or until rice is tender and most of the liquid is absorbed.
- Remove from oven and let rest for 5–10 minutes before serving.
- Garnish with chopped parsley or green onions if desired.
Notes
Use long grain white rice for best texture—short grain or instant rice may become mushy.
Add sliced mushrooms for an earthy variation.
Mix in shredded cheese during the last 10 minutes for a cheesy twist.
Turn into a main dish by adding cooked chicken or ground beef.
Use brown rice for a nuttier flavor—adjust liquid and baking time.
Store leftovers in the fridge for up to 4 days and reheat with a splash of broth or water.
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 790mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
