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Monday, May 23, 2011

Vidalia Onion Casserole

This sounded so good I had to try it.  I thought it was delicious.  I made it as a side dish with filet mignon and the Greens with Golden Raisins dish.  Hy husband, Adam, was in the mood for heavy sides, such as a potato dish, but I opted for this healthier version.  He liked it, but obviously not as much as maybe a potato-y, cheesy, gooey, FATTENING dish.  All in all, for a lighter version, it is a delicious and an easy accompaniment to steaks!

This recipe serves 6.  I altered my version for just two of us.

1 Tbsp EVOO
4 Cups chopped Vidalia Onions
1 Cup uncooked long-grain white rice
2/3 Cup 2% reduced fat milk
1/2 Cup (2 oz) shredded Gruyere cheese
1/4 Tsp salt
1/4 Tsp freshly ground black pepper
1/8 Tsp ground allspice
Cooking Spray
1/3 Cup grated parmesan cheese
2 Tbsp chopped fresh parsley (optional)

1.  Preheat oven to 325
2.  Heat a large skillet over med-high heat.  Add oil, swirl to coat.  Add onion; saute 5 mins or until tender.  Place onion in a large bowl.
3.  Cook rice according to package instructions.  Rinse and drain.
4.  Stir rice and next 5 ingredients (milk, gruyere, salt, pepper, allspice) into onions.  Spoon onion mixture into a ceramic baking dish coated with cooking spray.  Sprinkle evenly with Parmesan cheese.  Cover and bake at 325 for 40 minutes.  Uncover, turn up oven to broil and cook about 4-5 minutes until top gets browned and bubbly.  Top with parsley if desired.

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