3 tbl. olive oil
1 large yellow onion, peeled and chopped
2 tbl. butter
3 cups chicken stock, canned chicken broth, or water with chicken bouillon
1/2 tsp. salt (optional)
1/2 cup grated Swiss or Monterey Jack cheese
1/8 cup grated Parmesan cheese
Black pepper to taste
Saute the rice in the olive oil in a frying pan, stirring and watching carefully until it just starts to brown. Remove from pan to a 2 quart covered saucepan.
Add the butter to the heated frying pan and saute the onions until they are light brown. Place the onions, broth, and salt in the pan with the rice and bring to a boil. After the pot boils for 3 minutes, turn the heat to low and cover. After 15 minutes turn off the heat, but do not remove the lid for 5 more minutes. Stir in the cheeses and pepper.
Original recipe came from Jeff Smith's The Frugal Gourmet Cooks American.