Home > Recipes > Sweet Onion Rice Bake

Sweet Onion Rice Bake Recipe

You'd be hard-pressed to find me serving a different rice dish at Easter. Guests have come to expect this rich and creamy, comforting casserole every year...and I'm happy to oblige!—Carol Weber, Cedar Bluffs, Nebraska

[X]

Rate Sweet Onion Rice Bake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Sweet Onion Rice Bake Recipe

Prep: 50 min. Bake: 45 min.

Yield: 18 Servings

50 45 95

Ingredients

1-1/2 cups uncooked basmati rice
3 pounds sweet onions, chopped
1/2 cup butter
2 cups (8 ounces) shredded Swiss cheese
1 cup heavy whipping cream
2 tablespoons minced fresh parsley
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon paprika

Directions

Cook rice according to package directions. Meanwhile, in a large skillet, cook onions in butter over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently.
In a large bowl, combine the cheese, cream, parsley, salt, pepper, rice and onions. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with paprika. Bake at 325° for 45-50 minutes or until golden brown. Yield: 18 servings.

Nutritional Facts 1/2 cup equals 227 calories, 14 g fat (8 g saturated fat), 42 mg cholesterol, 206 mg sodium, 21 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Sweet Onion Rice Bake in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p150

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Sweet Onion Rice Bake

Sweet Onion Rice Bake

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-1) of 1 reviews

Reviewed on Jun. 11, 2011 by weinstock

I was hesitant with the amount of onions, but it was wonderful! Next time, I will cut back on the butter and use milk instead of the cream. I'm thinking the combination of all the ingredients with the cheese might be enough richness. Definitely will make it again.