RICE CASSEROLE A SHOWCASE FOR VIDALIAS

8 tablespoons (1 stick) unsalted butter, plus more

for greasing

3 1/3 cups coarsely chopped Vidalia onions

Salt

2 cups plus 2 tablespoons long-grain white rice

1 cup heavy cream

1 cup grated Swiss cheese

3 tablespoons minced fresh parsley

Freshly ground black pepper

Sweet paprika, for garnish

Heat the oven to 325 degrees. Generously butter a 9by 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. Serves 8 to 10. Per serving, based on 8: 463 calories (percent of calories from fat, 52), 9 grams protein, 47 grams carbohydrates, 2 grams fiber, 27 grams fat (17 grams saturated), 85 milligrams cholesterol, 55 milligrams sodium.

KATE WILLIAMS/SOUTHERN KITCHEN