1 c. plus 2 tbsp. rice
1 stick butter
3 1/2 lbs. yellow onions, coarsely chopped
1 c. plus 2 tbsp. Swiss cheese, shredded
1 c. heavy cream
2 tbsp. fresh parsley, minced
Salt (to taste)
Fresh ground pepper (to taste)

Generously butter shallow, 9 x 13-inch, glass baking dish. Rinse rice. Cook in large pot of boiling water for 5 minutes. Melt butter in heavy, large saucepan on medium-low heat. Add onions and cook until golden brown, stirring frequently, for 30 minutes. Mix in cheese and cream, then rice, parsley, salt and pepper. Turn mixture into prepared dish. Sprinkle with paprika. Bake at 375 degrees for 1 hour. Bring to room temperature. (Can be made 1 day ahead.)