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

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.

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.