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Ultimate Baked French Onion Butter Rice with Caramelized Onions and Beef Broth

A cross-section of savory french onion butter rice molded into a cake shape, showing white rice, a dark meat filling, and caramelized onions on top.
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Make this rich, savory French Onion Butter Rice casserole. It combines the deep flavor of caramelized onions and beef broth with creamy, buttery rice, perfect for weeknight meals or potlucks.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 2 large yellow onions, thinly sliced
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 4 tablespoons unsalted butter, divided
  • 1 (10.5 ounce) can condensed cream of mushroom soup (or substitute with a homemade roux base for a richer flavor)
  • 1 (10.5 ounce) can condensed cream of chicken soup (or substitute with a homemade roux base for a richer flavor)
  • 1 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 1 3/4 cups long grain white rice, uncooked
  • 1 cup shredded Gruyère cheese (or Swiss cheese)
  • 1/2 cup shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Heat the olive oil in a large skillet over medium heat. Add the sliced onions and cook slowly, stirring occasionally, for 20 to 25 minutes until they are deeply golden brown and caramelized. Stir in 1 tablespoon of butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper during the last 5 minutes of cooking. Remove onions from the skillet and set aside.
  3. In the same skillet, melt the remaining 3 tablespoons of butter over medium heat. Whisk in the cream of mushroom soup, cream of chicken soup, beef broth, Worcestershire sauce, and dried thyme. Bring the mixture to a simmer, stirring constantly until smooth.
  4. Stir in the uncooked rice, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Mix well to coat the rice evenly.
  5. Pour the rice mixture into the prepared baking dish. Spread the caramelized onions evenly over the top of the rice mixture.
  6. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  7. Remove the foil. Sprinkle the Gruyère and mozzarella cheeses evenly over the top. Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, or until the cheese is melted, bubbly, and lightly browned, and the rice is tender.
  8. Let the rice rest for 5 minutes before serving.

Notes

  • For a deeper onion flavor, use French Onion Soup instead of the cream soups, reducing the added beef broth slightly.
  • You can prepare this dish up to the point of baking, cover it, and refrigerate for up to 24 hours. Add 10-15 minutes to the covered baking time if baking from cold.
  • If you prefer a stovetop method, cook the rice separately according to package directions using beef broth instead of water, then stir in the caramelized onions and cheese mixture off the heat.

Nutrition

Find it online: https://tastethisplate.com/french-onion-butter-rice/