1/2 c. long grain rice, uncooked
7 to 8 c. sweet onions, chopped coarsely
1/4 c. melted butter
1 c. grated Swiss cheese
2/3 c. half & half
1 tsp. salt

Cook rice in 5 cups boiling water for 5 minutes. Drain; set aside. Cook onions in butter in large skillet until limp but not browned. Combine all ingredients, mix well and pour into greased 2-quart casserole. Bake at 350 degrees for 1 hour. 8-10 servings.