Ingredients
- 1 cup long-grain white rice
- 4 cups beef broth
- 1 cup shredded Gruyère cheese (optional, for serving)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 large onions, thinly sliced
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- Fresh thyme leaves for garnish (optional)
Instructions
- In a large skillet, melt the butter with olive oil over medium heat.
- Add the sliced onions to the skillet and sprinkle with sugar, salt, pepper, and dried thyme. Cook, stirring occasionally, until the onions are caramelized and golden brown, about 30-40 minutes.
- Once the onions are caramelized, add the rice to the skillet and stir to coat it with the caramelized onions.
- Pour in the beef broth and bring the mixture to a boil.
- Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- Fluff the rice with a fork and adjust the seasoning to taste.
- Serve the rice hot, topped with shredded Gruyère cheese and fresh thyme leaves if desired.
Notes
This recipe is a delightful take on the flavors of French onion soup, made even more versatile by using rice as the base. Enjoy!