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Rice and Vidalia Onion Casserole

Serves: 8 to 10
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8 tablespoons (1 stick) unsalted butter, plus more for greasing
3 1/3 cups coarsely chopped Vidalia onions
Salt and freshly ground black pepper
2 cups plus 2 tablespoons long-grain white rice
1 cup heavy cream
1 cup grated Swiss cheese
3 tablespoons minced fresh parsley  
Sweet paprika


Heat the oven to 325 degrees. Generously butter a 9- by 13-inch baking dish.

In a large skillet, melt the butter over medium heat. When the butter is foamy, add the onions and a generous pinch of salt. Cook, stirring occasionally, until softened, deeply golden brown and caramelized, about 30 minutes.

Meanwhile, bring a large pot of heavily salted water to a boil. Add the rice and boil for 5 minutes. Drain well.

When the onions are caramelized, remove from the heat and stir in the cream and cheese until the cheese is melted. Stir in the rice and parsley, and season with salt and pepper. Transfer to the prepared baking dish and sprinkle with paprika.

Bake until the casserole is browned and the top is crisp, about 1 hour. Serve hot.

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