2 c. water
1 c. uncooked long grain rice
6 lg. Vidalia onions
1/2 c. butter
2 tbsp. fresh minced parsley
1/4 tsp. salt
1/4 tsp. white pepper
1 c. (4 oz.) shredded Swiss cheese
1 c. whipping cream
Paprika

Bring water to a boil in a medium saucepan. Add rice. Cover, reduce heat. Simmer 10 minutes. Drain and set aside.

Peel and chop onions. Melt butter in a Dutch oven over medium heat. Add onion and cook 15 minutes, stirring frequently. Remove from heat; stir in rice, parsley and next 4 ingredients. Spoon mixture into a lightly greased 13 x 9 x 2 inch baking dish. Cover and bake at 350 degrees for 30 minutes. Sprinkle with paprika. Yield 10-12 servings.