In a Dutch oven over medium heat, cook onions in 2 tbsp oil until caramelized.
Remove onions from pan and set aside.
Heat remaining oil in Dutch oven over high heat; add garlic and sautй 2 minutes.
Add rice stirring constantly for 2 minutes.
Reduce heat to medium and gently stir in 1/4 cup of broth until absorbed.
Repeat process until all 8 cups of broth are absorbed. Stir in onions.
Add wine and stir gently until liquid is absorbed.
Stir in cheese, butter and salt.