Step 1

Preheat oven to 350°F (175°C).

Step 2

In a large skillet, heat olive oil over medium heat. Add the sliced onion and sauté for about 5 minutes, or until softened. Add minced garlic and cook for an additional minute.

Step 3

Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.

Step 4

Stir in the French onion soup, diced tomatoes (with their juice), beef broth, Worcestershire sauce, dried thyme, salt, and pepper. Bring the mixture to a simmer.

Step 5

Add the rice to the skillet, stirring to combine. Cover and reduce heat to low, allowing the rice to absorb the liquid for about 15 minutes.

Step 6

Transfer the beef and rice mixture to a greased 9×13 inch baking dish. Sprinkle the shredded Swiss cheese evenly over the top.

Step 7

Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.