Wash the rice cold in the sieve. Drain. Peel onions and cut them into fine pieces. Melt half of the butter in a saucepan. Sauté the onion until translucent. Pour in the broth, bring to a boil.
Now pour in the rice and season with salt and pepper. Turn the heat to the lowest level, put the lid on and wait for about 20 minutes - do not stir!
When all the liquid has been absorbed, take the pot off the stove, clamp a kitchen towel between the pot and the lid and let it evaporate for 10 minutes. Fluff the rice with a fork, stir in the remaining butter.
Important: Put the rice in the boiling broth first, put the lid on, do not stir!