Description
This comforting French Onion Soup Rice combines the savory flavors of classic French onion soup with tender, buttery rice baked to perfection. A simple, hearty side dish perfect for weeknight dinners or as an accompaniment to your favorite main courses.
Ingredients
Scale
Ingredients
- 1 cup long grain rice (not Instant)
- 10 oz Campbell’s French Onion Soup
- 10 oz beef broth
- ½ cup butter, sliced
Instructions
- Combine Ingredients: In an 8×8 inch baking dish, thoroughly mix the long grain rice, Campbell’s French Onion Soup, and beef broth until evenly combined.
- Add Butter: Place the sliced butter evenly on top of the rice mixture, distributing it to aid in richness and flavor as it bakes.
- Cover and Bake: Cover the baking dish tightly with aluminum foil to trap moisture. Bake in a preheated oven at 425°F (220°C) for about 25 minutes to start cooking the rice and blending flavors.
- Remove Foil and Continue Baking: Carefully remove the foil and continue baking for an additional 20-25 minutes. This allows the rice to become tender and the liquid to be fully absorbed, creating a flavorful and creamy dish.
- Serve: Once the rice is tender and the liquid absorbed, remove from oven, dish out portions, and enjoy this rich and savory side dish alongside your meal.
Notes
- Use long grain rice for best texture; instant rice will not bake properly.
- Ensure the baking dish is covered tightly with foil to avoid drying out the rice.
- Butter slices contribute to creaminess—do not omit for best flavor.
- For a richer flavor, you can add a sprinkle of shredded Gruyere or another cheese on top after removing foil and during the last baking stage.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stove or microwave.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg
