Ingredients
Scale
- 2 cups long-grain white rice, uncooked
- 4 large onions, thinly sliced
- 3 tablespoons unsalted butter
- 2 cups beef or vegetable broth
- 1 teaspoon thyme (fresh or dried)
- 1 cup shredded Gruyère or mozzarella cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large skillet, melt butter over medium-low heat. Add the sliced onions and cook slowly, stirring occasionally, until golden brown and caramelized (about 20-25 minutes). Season with a pinch of salt and thyme during cooking.
- Rinse the rice under cold water until clear. Cook the rice according to package instructions, substituting broth for water for added flavor. Once cooked, set aside.
- Preheat oven to 375°F (190°C). In a large mixing bowl, combine the cooked rice, caramelized onions, and additional thyme. Mix well, then season with salt and pepper.
- Transfer the mixture into a greased baking dish. Sprinkle shredded cheese evenly over the top, and add more cheese if desired for a cheesy crust.
- Bake in the preheated oven for 20-25 minutes until cheese is bubbly and golden brown. Garnish with fresh parsley before serving.
Notes
- Let the baked dish cool completely before storing leftovers in an airtight container.
- Store in the refrigerator for up to 3 days.
- Reheat in the microwave in 30-second intervals or in a covered oven-safe dish at 350°F (175°C) until hot.
- For a variation, try different cheeses like Swiss, provolone, or cheddar.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Comfort Food
- Method: Baking, Sautéing
- Cuisine: French-Inspired
- Diet: Vegetarian (with vegetable broth)
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal Kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 40 mg
