Begin by finely chopping two medium onions and measuring out your long-grain rice and butter. Place the chopped onions in a bowl, and set your rice aside.

In the same pan, melt four tablespoons of butter over medium heat. Add the chopped onions and a pinch of salt, stirring occasionally for about 15-20 minutes until golden brown.

Once the onions are caramelized, add one cup of long-grain rice to the pan, stirring to coat the rice in the onion mixture. Add two cups of water or broth and bring to a boil.

Reduce heat to low, cover the pan with a tight-fitting lid, and let the rice simmer for 15-20 minutes. After 20 minutes, remove from heat and let it sit for an additional 5 minutes.

Uncover and fluff the rice gently with a fork. Taste before serving to adjust seasoning and incorporate any add-ins. Serve warm.