Ingredients
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
Directions
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.
Pour the onion and broth mixture over the rice in the baking dish, making sure the rice is evenly covered.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil, sprinkle the shredded Gruyère cheese over the top, and return to the oven. Bake, uncovered, for an additional 15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the dish sit for a few minutes before serving to allow the flavors to meld together.

Variations & Tips
For a vegetarian version, you can use vegetable broth in place of beef broth. You could also add some sautéed mushrooms for an extra earthy flavor. Additionally, if you like a bit of crunch, consider topping the dish with crispy fried onions just before serving.