French Onion Soup Rice

Instructions

  1. Caramelize the Onions:
    • In a large skillet, melt the butter and olive oil over medium heat.
    • Add the sliced onions and cook slowly, stirring occasionally, for about 30-40 minutes until they are golden brown and caramelized.
    • Stir in the sugar and thyme during the last 10 minutes of cooking.
  2. Cook the Rice:
    • In a separate pot, bring the beef broth to a simmer.
    • Add the Arborio rice to the caramelized onions and stir for 1-2 minutes to coat the rice.
    • Pour in the simmering broth, season with salt and pepper, and bring to a gentle boil.
  3. Simmer:
    • Reduce the heat to low, cover, and let it cook for about 18-20 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
  4. Add Cheese:
    • Once the rice is cooked, remove it from heat and stir in half of the grated Gruyère cheese. Let it sit for a couple of minutes to melt.
  5. Serve:
    • Spoon the rice into bowls, top with the remaining Gruyère, and broil for a few minutes if you like a bubbly, golden cheese topping.
    • Garnish with fresh parsley if desired.