French Onion Soup Rice

In a large skillet, melt butter with olive oil over medium heat.

Add sliced onions and sprinkle with sugar, salt, pepper, and dried thyme. Cook, stirring occasionally, until onions are caramelized and golden brown, about 30-40 minutes.

Add rice to the skillet and stir to coat with the caramelized onions.

Pour in beef broth and bring to a boil.

Reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is tender and liquid is absorbed.

Fluff rice with a fork and adjust seasoning if needed.

Serve hot, topped with shredded Gruyère cheese and fresh thyme leaves if desired.