Ingredients
• 1 cup long grain rice • 2 large onions, thinly sliced • 4 cups beef broth • 2 tbsp butter • 1 tbsp olive oil • 1 tsp thyme • 2 bay leaves • 1 cup heavy cream • 1 cup Gruyere cheese, shredded • ½ cup Parmesan cheese, grated • 2 tbsp fresh parsley, chopped • Salt and pepper to taste
Instructions
- Heat butter and olive oil in large saucepan
- Add onions and cook over medium-low heat
- Stir occasionally for 25-30 minutes until deeply caramelized
- Add rice and cook 2 minutes
- Pour in beef broth and add thyme and bay leaves
- Bring to boil, then reduce heat
- Cover and simmer 18-20 minutes until rice is tender
- Remove bay leaves
- Stir in heavy cream and season with salt and pepper
- Add Gruyere cheese, stir until melted
- Sprinkle with Parmesan cheese
- Garnish with fresh parsley
- Serve hot
PREP TIME & NUTRITION: Prep Time: 20 mins, Cook Time: 40 mins, Total Time: 1 hour, Servings: 4, Calories: 780, Net Carbs: 75g, Fats: 45g, Protein: 25g