1 tablespoon olive oil
3 large yellow onions, sliced
1 cup Arborio rice
2 cups beef broth
1/2 cup grated Gruyere cheese
Chopped parsley (for garnish)
In a medium saucepan, heat the olive oil over medium-high heat.
Add the onions and reduce the heat to low. Cook the onions until they're golden brown and very soft, about 30 minutes.
Add the rice to the pan and toss it to coat in the oil.
Add 1/2 cup of the beef broth, stirring continuously. When the liquid is fully absorbed, repeat the process adding another 1/2 cup of broth. Continue until all the broth is absorbed.
Stir in the Gruyere cheese. Top each bowl with the chopped parsley.