In a large saucepan, melt the butter or heat olive oil over medium heat. Add the thinly sliced onions and a pinch of salt. Cook for about 15-20 minutes, stirring frequently, until they are caramelized and golden brown.

Stir in the garlic powder and dried thyme, cooking for an additional minute to release the flavors. Then, add the rice and stir for a couple of minutes until it’s coated in the buttery onion mixture.

Carefully add the broth to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for approximately 15-20 minutes, or until the rice absorbs the liquid and is tender.

Once the rice is cooked, stir in half of the shredded cheese directly into the pot until it’s well incorporated and melty.

Transfer the French onion rice to a serving dish, sprinkle the remaining cheese on top, and optionally broil for a few minutes for that perfect bubbly layer. Garnish with fresh parsley before serving.