Ultra tasty! Oh my lord! Give me more please!

Directions
Heat the olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they are caramelized and golden brown, about 20 minutes.
While the onions are cooking, rinse the rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming sticky.
In a medium saucepan, bring the chicken broth to a boil. Add the rice, butter, salt, pepper, and thyme. Stir well.
Reduce the heat to low, cover the saucepan, and let the rice simmer for about 15 minutes, or until the liquid is absorbed and the rice is tender.
Once the onions are caramelized, add them to the cooked rice and stir to combine.
Stir in the grated Parmesan cheese until melted and well incorporated.
Remove from heat and let the rice sit, covered, for an additional 5 minutes to allow the flavors to meld.
Fluff the rice with a fork, garnish with chopped fresh parsley if desired, and serve warm.
Variations & Tips
For a richer flavor, you can substitute beef broth for chicken broth. If you prefer a vegetarian version, use vegetable broth instead. To add a bit of heat, consider adding a pinch of cayenne pepper or red pepper flakes. For a more robust flavor, try adding a splash of white wine to the onions while they caramelize. You can also experiment with different types of cheese, such as Gruyère or Swiss, for a different twist on the classic recipe.