1. Heat the olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring often, until the onions turn a deep golden brown and caramelize—this usually takes about 30-40 minutes. Patience here pays off, as those caramelized onions build the heart of the flavor.
2. Once the onions are rich and sweet, add the minced garlic and cook for another minute until fragrant.
3. Push the onions to the side and place the chicken thighs skin-side down in the pot. Brown the chicken for about 5-7 minutes per side until the skin is crisp and golden. This step locks in flavor and adds wonderful texture.
4. Remove the chicken and set aside. Add the rice to the pot and stir it into the onion mixture, letting it toast slightly for 2-3 minutes. This step enhances the rice’s nuttiness.
5. Pour in the white wine (if using) and cook until it reduces by half, scraping up any browned bits from the bottom of the pot.
6. Add the chicken broth, thyme, bay leaf, and season with salt and pepper. Stir to combine.
7. Return the chicken thighs to the pot, nestling them into the rice. Bring everything to a gentle simmer, then cover the pot with a tight-fitting lid.
8. Reduce the heat to low and cook for 25-30 minutes, until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F).
9. If you like, sprinkle shredded Gruyère on top, cover, and let it melt for a few minutes before serving. This step adds a beautiful, creamy finish reminiscent of the melted cheese in Mama Lou’s French onion soup.

I still remember the first time I made this recipe for my family. Ouma was skeptical about the one-pot method, but after the first bite, she was sold. It felt like a warm embrace, the kind only food made with love can offer.