This recipe is begging me to take another road trip south through Georgia to pick up some sweet Vidalia onions that fills all those bushel baskets along the roadside stands!
The onions were first grown in Vidalia, Georgia in the early 1930’s. It’s an unusually sweet onion due to the low amount of sulfur in the land in that area. Mose Coleman is thought to be the man who discovered Vidalia onions in 1931.
The mild sweet taste of Vidalia onions makes them more versatile than stronger onions so they are perfect for this casserole of rice and Parmesan and Gruyère cheeses. It’s a great tasting side dish that’s easy to put together for a family dinner, a potluck or for a dinner party. Walla Walla or the Sweet Imperial can be substituted if Vidalia onions aren’t available. It pairs perfectly with burgers, ribs, seafood, steak or chicken on the grill for a great July 4th meal!
Sweet Onion Casserole
1 tablespoon olive oil
4 cups Vidalia onions, chopped (about 1¾ pounds)
½ cup uncooked long-grain rice
2/3 cup low-fat milk
½ cup shredded Gruyère cheese (2 ounces)
¼ teaspoon salt
½ teaspoon freshly ground black pepper, or less depending on taste
1/8 teaspoon ground allspice
1/3 cup grated Parmesan cheese (1-1/3 ounces)
Preheat oven to 325 degrees.
Heat a large skillet over medium-high heat.
Add oil to skillet.
Add onion and sauté for 5 minutes until tender.
Place onion in a large bowl.
Cook rice in a large pot of boiling water for 5 minutes. Drain well.
Stir rice and next 5 ingredients (through allspice) into onions.
Spoon onion mixture into an 8-inch square baking dish coated with cooking spray.
Sprinkle Parmesan cheese over all.
Cover and bake at 325 degrees for 40 minutes.
Uncover and bake an additional 5 minutes.
ENJOY! It’s a unique side dish for the holiday!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!