Sweet Onion Casserole

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Generously butter a 2-quart baking dish. (5 minutes)

Recipe View 10 mins In a large saucepan, bring water to a rolling boil. Gently sprinkle in the basmati rice. Stir briefly, reduce heat to low, cover, and simmer until the rice is partially cooked but still firm, about 5 minutes. Drain the rice thoroughly using a fine-mesh sieve and set aside. (10 minutes)

Recipe View 12 mins In a large, heavy-bottomed skillet, melt butter over medium heat. Add the coarsely chopped sweet onions and cook, stirring occasionally, until they become translucent and softened, but not browned, about 8-10 minutes. (12 minutes)

Recipe View 5 mins In the same skillet, combine the cooked onions and melted butter with the partially cooked rice. Stir in the half-and-half cream and salt. Gently fold in 1 3/4 cups of the shredded Swiss cheese, ensuring it's evenly distributed throughout the mixture. (5 minutes)

Recipe View 3 mins Transfer the onion-rice mixture to the prepared baking dish, spreading it in an even layer. Sprinkle the remaining 1/4 cup of Swiss cheese evenly over the top. (3 minutes)

Recipe View 1 hrs 10 mins Bake uncovered in the preheated oven until the rice is tender, the cheese is melted and golden brown, and the casserole is heated through, about 1 hour. Let rest for 10 minutes before serving. (70 minutes)