Instructions
- 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.
- 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.
- 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.
- 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.
- 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.