Sauté onions in butter and olive oil until soft, add garlic and rice. Stir to coat rice and cook until milky in color, about 2 minutes. Add thyme and stir inches Add white wine and stir. Add chicken stock and stir. Bring to a boil. Turn down and simmer, covered, for 8 minutes. Take off heat and set aside, without removing the lid, for 5 minutes. Serve hot. You can add sautéed mushrooms on top of this rice for another twist and it's delicious.