Melt the butter in a large skillet over medium heat. Add the rice and onion. Cook, stirring constantly, until the rice is lightly browned.
Add the rice and onion mixture into a 2 1/2 quarter baking dish or pan.
Stir the mushroom soup and consommé into the rice mixture.
Cover the baking dish tightly with aluminum foil and bake for 1 hour, or until the rice is tender. (Check after 50 minutes. Depending on the brand of rice you use, it may need up to an hour to cook.)
Remove from the oven and let stand for 10 minutes before serving. Fluff with a fork if you like.
Notes
I do recommend unsalted butter for this recipe because of the high sodium content in the beef consommé.
Use any rice except for “sticky” rice in this recipe.
Store any leftovers in a sealed container in the refrigerator for about 3 or 4 days. You can also freeze for up to three months.