In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the thinly sliced onions along with a pinch of salt, stirring often. Cook for about 15-20 minutes until the onions are golden brown and beautifully caramelized.

Once the onions are caramelized, stir in 1 cup of Arborio rice, letting it toast for 2-3 minutes.

Gradually pour in 4 cups of low-sodium vegetable broth, adding it one cup at a time. Stir constantly until the broth is fully absorbed before adding more, which will take about 18-20 minutes.

Once the rice reaches a creamy consistency and is tender, remove the skillet from the heat. Stir in the remaining tablespoon of butter and ½ cup of grated Parmesan cheese (if using).

Spoon the creamy French Onion Butter Rice into bowls and garnish with freshly chopped parsley.