In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add two large, thinly sliced yellow onions along with a pinch of salt. Stir frequently for about 25-30 minutes until caramelized.

Once onions are caramelized, push them to one side of the skillet. Add three minced garlic cloves to the other side and sauté for about 1 minute until fragrant.

Stir in 1 cup of Arborio rice, coating each grain in the butter and onion mixture. Pour in 4 cups of low-sodium chicken broth, bring to a boil, then reduce heat to a simmer, cover, and cook for 15-20 minutes.

Remove from heat and stir in 2 teaspoons of fresh thyme and ½ cup of grated Parmesan cheese. Adjust consistency with more broth if needed.

Serve hot, garnished with additional herbs or crispy fried onions.