Ingredients
- 🍚 1½ cups long-grain white rice
- 🧅 2 large onions, thinly sliced
- 🧈 2 tbsp butter
- 🫒 1 tbsp olive oil
- 🥣 3 cups beef broth
- 🧄 2 cloves garlic, minced
- 🌿 1 tsp dried thyme
- 🧀 1 cup shredded Gruyère or Swiss cheese
- 🧂 Salt & black pepper, to taste
- 🌱 Fresh parsley, for garnish
Instructions
- 🧈 Heat the butter and olive oil in a skillet. Cook the onions over medium-low heat for 20–25 minutes until caramelized.
- 🧄 Stir in the garlic and thyme, cooking for 1 minute.
- 🍚 Add the rice and stir to coat with the onion mixture.
- 🥣 Pour in the beef broth, bring to a boil, then cover and simmer for 18–20 minutes until the rice is tender.
- 🧀 Stir in the shredded Gruyère until melted and creamy.
- 🌱 Garnish with fresh parsley and serve warm.
⏱️ Prep Time: 10 minutes
🍳 Cook Time: 45 minutes
🍽️ Yield: 6 servings
🔥 Calories: ~310 per serving