Ingredients:

  • 1 cup long-grain white rice
  • 2 cups vegetable broth or chicken broth
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 2 medium onions, thinly sliced
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 1 ½ cups shredded cheese (e.g., mozzarella, cheddar, or a blend)
  • ½ cup heavy cream
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme (optional)

Instructions:

  1. In a medium saucepan, combine rice, broth, olive oil, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes or until rice is tender and liquid is absorbed.
  2. In a large skillet, melt butter and olive oil over medium heat. Add sliced onions and sugar; season with salt and pepper. Cook, stirring occasionally, until onions are golden brown (about 15-20 minutes).
  3. In a mixing bowl, combine shredded cheese, heavy cream, garlic powder, and dried thyme (if using).
  4. Preheat your oven to 375°F (190°C). In a baking dish, layer half of the cooked rice, followed by half of the caramelized onions, and half of the cheese mixture. Repeat the layers: remaining rice, onions, and cheese mixture.
  5. Cover the baking dish with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes or until cheese is bubbly and golden.