1: Caramelize the Onions

• Heat a large skillet over medium heat and add the butter and olive oil.

• Once melted, add the sliced onions and stir to coat them evenly.

• Cook for about 20-25 minutes, stirring occasionally, until they turn golden brown.

• Pro Tip: If the onions start to stick, add a splash of water or broth to deglaze the pan.

• Once fully caramelized, set aside.

2: Cook the Rice

• In a medium saucepan, bring the beef broth to a gentle boil.

• Add the rice, thyme, bay leaf, salt, and pepper. Stir well to combine.

• Reduce heat to low, cover, and let the rice simmer for 15-18 minutes, until fully absorbed.

• Note: Avoid lifting the lid to ensure fluffy rice.

3: Combine the Ingredients

• Remove the bay leaf and thyme sprigs (if using fresh thyme).

• Gently fold the caramelized onions into the cooked rice, ensuring even distribution.

• Transfer the mixture to a baking dish (if broiling) or keep it in the pot for serving.

4: Add Cheese and Broil (Optional)

• Preheat your broiler to high.

• Sprinkle the grated Gruyère or Swiss cheese evenly over the rice and onions.

• Broil for 3-5 minutes or until the cheese is melted and golden brown.

• Caution: Keep an eye on the cheese to prevent burning.

5: Garnish and Serve

• Remove from broiler and let it rest for 2-3 minutes.

• Garnish with fresh parsley or thyme for added flavor and presentation.

• Serve hot as a main dish or side dish, paired with a crisp salad or crusty bread.