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Tonight's dinner features this simple, velvety Onion Butter Rice. It's that cozy side your kids will beg you to make over and over!
What Makes This Side Special
This Onion Butter Rice blends the deep tastes of French onion soup with smooth butter and filling rice. There's nothing complicated about it - just good, warming food that goes with anything you're cooking. You won't need many ingredients or fancy skills, and trust me, everyone at your table will want seconds.
Onion Butter Rice Building Blocks
- Long Grain Rice: 1 1/4 cups uncooked. This type gives you that nice, airy, separate-grain result.
- Beef Broth: 14.5 oz can that adds deep, meaty flavor.
- French Onion Soup: 10.5 oz can for that sweet, caramelized onion kick.
- Butter: 1 stick cut into thin slices so the richness spreads throughout.
- Fresh Parsley: A handful scattered on top for color and a pop of freshness.
Steps To Perfect Rice
- Get your oven hot
- Set your oven to 425°F (220°C).
- Set up your rice base
- Scatter the raw rice across the bottom of an 8x8 inch baking dish.
- Pour on the flavor
- Empty the beef broth and French onion soup over your rice, making sure everything gets wet.
- Layer on richness
- Cut your cold butter into thin pieces and place them all over the top of your mixture.
- Cook it through
- Wrap the top with foil and bake for 25 minutes. Then take the foil off and cook another 25 minutes until you can't see any liquid and the rice feels tender.
- Finish with flair
- Toss some fresh parsley on top and bring it straight to the table.
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Smart Cooking Tricks
Don't clump your rice in the pan - spread it out flat so everything cooks the same. Want it creamier? Just stir in another pat of butter when it's done or maybe a splash of heavy cream. You can swap in veggie broth if you want something lighter, or go with chicken broth for a more subtle background taste.
Perfect Pairings For Onion Butter Rice
This rice tastes amazing next to any roasted meat, some grilled chicken pieces, or even just a crisp green salad. Put it beside a juicy steak, oven-baked chicken thighs, or a big tray of roasted veggies for a full meal. The buttery, savory goodness makes almost any main dish taste better.
Frequently Asked Questions
- → Can I switch to another type of rice?
White long grain rice is best here. Brown rice will need different amounts of liquid and a longer cooking time.
- → Why is the dish covered partway through?
The cover keeps the steam in so the rice absorbs the liquid evenly. Removing it later drives away extra moisture and gives a nice finish on top.
- → Is there a vegetarian option?
Absolutely! Just replace the beef broth and onion soup with vegetarian versions. The butter keeps it vegetarian but not vegan.
- → Why use cold butter instead of melted?
Cold butter melts slowly, giving the dish its richness without becoming too oily. Melted butter might make things greasy.
- → How do I double the amount?
It's easy! Use a bigger dish but stick to the original cooking time. The rice layer shouldn't be piled too thick.