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.
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)
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons chopped fresh parsley
How to Make It
Preheat oven to 350°.
Bring 1 quart water to a boil; stir in rice. Cook 5 minutes; drain.
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.
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.
Bake, uncovered, at 350° for 35 minutes or until bubbly and brown. Sprinkle with parsley.