1/2 c. rice
1 1/2 tbsp. salt
4 tbsp. butter
2 lbs. (6 to 7 cups) sliced onions
Salt & pepper
1/4 c. heavy cream
1/4 c. grated Swiss cheese
2 tbsp. butter
1 tbsp. parsley

Drop rice and salt into boiling water and boil for 5 minutes exactly. Drain immediately. In heavy 3 quart casserole, melt 4 tablespoons butter and heat until it forms, stir in onions. As soon as they are well coated, stir in rice and seasoning. Cover and cook at 300 degrees for 1 hour, stirring occasionally. May be cooked several hours ahead and reheated. Just before serving, stir in ream and cheese. Then add the 2 tablespoons of butter. Turn onto hot serving dish and sprinkle with parsley. Serves 6.