French Onion Soup Rice

1. Heat the olive oil in a large skillet over medium heat. Add the thinly sliced onions and sprinkle sugar over them to help with caramelization. Cook, stirring occasionally, until onions are golden brown and caramelized, about 15 to 20 minutes.

2. Stir in the thyme and rice, cooking for about 1 minute until the rice is well coated with the onion mixture.

3. Pour in the beef broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 18 minutes.

4. Once cooked, stir in half of the grated Gruyère cheese, allowing it to melt through the hot rice.

5. Season with salt and pepper to taste.

6. Serve hot, garnished with the remaining Gruyère cheese sprinkled on top.

For a lighter version, you can substitute the beef broth with vegetable broth and use a low-fat cheese. If you have folks at home who aren’t onion fans, reducing the onions slightly and adding some minced garlic might make it more palatable for them. For an extra protein kick, consider stirring in some cooked, shredded chicken just before serving.