Ingredients:

  • 2 cups long grain rice (370 g)
  • 4 cups low-sodium beef broth (960 ml)
  • 1 large onion, thinly sliced (about 150 g)
  • 2 tablespoons unsalted butter (28 g)
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon sugar (5 g)
  • 1 teaspoon dried thyme (1 g)
  • 1 teaspoon garlic powder (3 g)
  • Salt and black pepper, to taste
  • 1 cup shredded Gruyère cheese (100 g)
  • 1/2 cup breadcrumbs (60 g)
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Heat butter and olive oil in a large skillet over medium heat.
  2. Add sliced onions, sugar, salt, and black pepper. Cook for about 20-25 minutes, stirring occasionally, until onions are golden brown and caramelized.
  3. In a medium pot, bring beef broth to a simmer. Add the rinsed long grain rice, garlic powder, and thyme. Stir and cover, cooking on low for 18-20 minutes or until the rice is tender and the liquid is absorbed.
  4. Once the rice is cooked, fluff it with a fork and mix in the caramelized onions. Adjust seasoning with salt and pepper if needed.
  5. Preheat the oven to 350°F (175°C). Transfer the rice and onion mixture to a greased baking dish.
  6. Spread shredded Gruyère cheese evenly over the top. Sprinkle breadcrumbs on top of the cheese for added crunch.
  7. Bake for 15-20 minutes or until the cheese is bubbly and golden brown.
  8. Remove from the oven, let sit for 5 minutes, and garnish with fresh parsley if desired.