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Sweet Onion Casserole

Photo: Oxmoor House
Total time 1 hr, 1 min
Yield Serves 8 (serving size: 1/8 of casserole)
This is THE way to enjoy sweet onions from Washington, California, or Georgia. Rice and cheese add heft and flavor to this casserole while letting the star veggie shine.

Ingredients

  • 1 quart water
  • 3/4 cup uncooked long-grain rice
  • 2 tablespoons canola oil
  • 3 3/4 cups chopped sweet onion
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 cup fat-free milk
  • 3 ounces Gruyère cheese, shredded (about 3/4 cup)
  • Cooking spray
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Nutrition Information

  • calories 199
  • fat 8 g
  • satfat 2.9 g
  • monofat 3.7 g
  • polyfat 1.3 g
  • protein 7.8 g
  • carbohydrate 23.4 g
  • fiber 1.6 g
  • cholesterol 15 mg
  • iron 1.1 mg
  • sodium 227 mg
  • calcium 207 mg

How to Make It

  1. Preheat oven to 350°.

  2. Bring 1 quart water to a boil; stir in rice. Cook 5 minutes; drain.

  3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion; cook 6 minutes or until tender, stirring occasionally. Sprinkle flour and salt over onion mixture, stirring until blended. Cook, stirring constantly, 1 minute.

  4. Gradually add milk, stirring with a whisk until blended. Cook 3 minutes or until thick, stirring frequently. Add Gruyère cheese and rice, stirring until cheese melts. Pour onion mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Sprinkle with Parmesan cheese.

  5. Bake, uncovered, at 350° for 35 minutes or until bubbly and brown. Sprinkle with parsley.

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