Ingredients
Scale
- 2 cups long-grain rice
- 4 large yellow onions, thinly sliced
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cups beef or vegetable broth
- 1 teaspoon thyme
- 1 teaspoon sugar
- Salt and pepper to taste
- 1 cup shredded Gruyère or Swiss cheese
- Fresh thyme or parsley for garnish
Instructions
- In a large skillet, melt 3 tablespoons of butter with 2 tablespoons of olive oil over medium heat. Add the sliced onions, sugar, salt, and pepper. Stir occasionally and cook until onions are deeply caramelized, about 25-30 minutes.
- Rinse the rice until water runs clear. Cook the rice in boiling water or broth according to package instructions. Fluff with a fork and set aside.
- Preheat oven to 375°F (190°C). In a large bowl, combine cooked rice and caramelized onions. Stir in thyme, then season with salt and pepper if needed. Transfer to a greased baking dish.
- Sprinkle shredded cheese evenly over the rice mixture. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake another 10 minutes until cheese is bubbly and golden.
Notes
- Ensure caramelized onions are cooked slowly for rich flavor.
- Use quality cheese for best melt and taste.
- Feel free to add sautéed mushrooms or bacon for variation.
- Leftovers can be stored airtight in the fridge up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Comfort Food
- Method: Baking and Sautéing
- Cuisine: French-Inspired
- Diet: Vegetarian adaptable
Nutrition
- Serving Size: 1 plate
- Calories: 400 kcal Kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 40 mg