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Carmelized Onion Rice Pilaf

DIRECTIONS

In a heavy 3-quart casserole, melt the butter together with the oil over medium heat. Add the onions and season with salt and pepper and a pinch of sugar. Cook for 5 minutes, stirring constantly, until the onions begin to brown.
Reduce the heat and cook, partially covered, until the onions are very soft and nicely browned, about 20 minutes.
Add the rice to the casserole and stir to blend well. Add the stock and bring to a boil. Reduce the heat, season with salt and pepper, and simmer, covered, for 20 to 25 minutes, or until the rice is tender.
Add the optional cream and the Parmesan and stir gently. Transfer to a serving bowl, sprinkle with the parsley, and serve hot.