Step 1: Caramelize the Onions

1. Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat.
2. Add the thinly sliced onions and sugar, stirring to coat.
3. Cook for about 30 minutes, stirring occasionally, until the onions are deep golden brown. Lower the heat if they start to brown too quickly.
4. Stir in the minced garlic and cook for 2 more minutes.

Step 2: Prepare the Rice

• While the onions are cooking, rinse the rice under cold water until the water runs clear. This removes excess starch and prevents clumping.
• Set aside to drain.

Step 3: Deglaze the Skillet

1. Once the onions are caramelized, pour in the dry white wine (if using).
2. Scrape the bottom of the skillet with a wooden spoon to release any flavorful browned bits.
3. Let the wine simmer for about 2 minutes until mostly evaporated.

Step 4: Cook the Rice

1. In a large pot, combine the beef broth, water, dried thyme, bay leaf, and caramelized onions.
2. Bring to a boil over medium-high heat.
3. Stir in the rinsed rice, then reduce heat to low and cover.
4. Simmer for 18-20 minutes, or until the rice is tender and most of the liquid is absorbed.
5. Remove from heat and let sit, covered, for 5 minutes.

Step 5: Finish the Dish

1. Remove the bay leaf and fluff the rice with a fork.
2. Stir in the remaining 2 tablespoons of butter until melted.
3. Fold in 1 cup of shredded Gruyère cheese and stir until smooth.
4. Season with salt and pepper to taste.

Step 6: Serve and Enjoy!

• Garnish with fresh parsley and extra shredded Gruyère if desired.
• Serve hot as a side dish or main course!