Growing up, this was my favorite. I’d constantly pester my mom to cook it.

1 cup of long-grain white rice
2 large onions, thinly sliced
3 cups of beef broth
2 tablespoons of butter
1 tablespoon of olive oil
1 teaspoon of sugar
1 teaspoon of salt
1/2 teaspoon of black pepper
1 cup of shredded Gruyère cheese

Preheat your oven to 350°F (175°C).

In a large skillet, heat the butter and olive oil over medium heat. Add the thinly sliced onions and sugar, and cook, stirring occasionally, until the onions turn golden brown and caramelized. This should take about 15-20 minutes.

While the onions are caramelizing, spread the uncooked rice evenly in a greased 9×13-inch baking dish.

Once the onions are caramelized, add the beef broth, salt, and pepper to the skillet. Stir well to combine and bring to a gentle simmer.