1/2 cup rice
4 tablespoons butter
2 pounds yellow onions, peeled and thinly sliced
3/4 teaspoon salt
Freshly ground pepper
4 tablespoons heavy cream
1/2 cup grated Swiss cheese
Lemon juice, to taste
Add the rice to 3 or more quarts boiling, salted water; boil for exactly 5 minutes and drain.
Heat the butter in a large pot or flameproof casserole, add the onions and toss to coat evenly. Stir in cooked rice, the salt and pepper. Cover pan and bake in a 300-degree oven for about 90 minutes, stirring occasionally, until rice and onions are very soft and tender. Mixture will turn a slight golden color. Mix in the cream and cheese, adjusting seasonings and adding lemon juice to taste.
A delicious accompaniment to roast chicken, lamb or pork. Makes 4 to 6 servings.