I thought this was really delicious with a couple additions. Another review said it needed some spice so I added 3 minced garlic cloves when the onion were almost done cooking. I also added a T. or so fresh parsley salt (not 1 & 1/2 t.) and pepper to taste. I would probably make this again.
I thought this was really delicious with a couple additions. Another review said it needed some spice so I added 3 minced garlic cloves when the onion were almost done cooking. I also added a T. or so fresh parsley salt (not 1 & 1/2 t.) and pepper to taste. I would probably make this again.
It was very delicous. The only thing I added was 4 cloves of garlic and I used regular white rice.
I could not bring myself to use a whole 3# bag of sweet onions for just my boyfriend and I so I just used about half (4 large onions). I reduced the salt for fear that 1 1/2 tsps. would make it too salty. The half and half combined with the swiss cheese made for a fluffy almost egg-like texture that I liked quite a bit. But I found the casserole almost too sweet. The other ingredients were not savory enough to contrast the sweetness. Perhaps cooking the rice in a chicken broth and adding spices might help with that.
This recipe was the March 23 2013 Recipe Group Selection. I thought this was a nice side dish that complimented the Flat Iron Steak with Balsamic Reduction I had made. Although I was pleased it didn t compete with the flavors of the steak I felt it could have had a little more jazz. It was just a little too bland for us.
Recipe Group Selection: 23 March 13 Loved it! Do I think more spices could be added for extra seasoning absolutely. I also think more rice could be added to the dish as it seemed to get lost in 3# s of onions. But my DH and I did enjoy the simple taste of this dish. I ran the onions and the Swiss cheese through the food processor to help speed up the process. This dish makes A LOT if you make the full batch. My 2 qt. casserole dish must not have been deep enough as I had run-overs in the oven. Enough spillage that I m thankful for the self-cleaning feature on my oven. My parents also enjoyed this side dish. I re-purposed the leftovers into a breakfast casserole that I was making the next night. It worked great and added delicious flavor to Slow Cooker Western Omelet from AR. Thanks Bobbie for sharing your recipe I will be making it again.
This was good but couldve been better. It just wasnt creamy enough. we had it with a cauliflower au gratin and mixed together were fabulous. If i do decide to make it again i will make a gravy with the half and half and swiss. Try it but make a roux with the half&half and some chicken broth/stock and then mix in the swiss then add in the onions and rice-it will be fantastic:)
Made this for Recipe Group...We thought this was very good! After reading the reviews I decided to add a few things...I sauteed garlic w/ the onion (cooked in butter and a bit of evoo). I also used a mix of swiss Ballyshannon and parmesan cheeses which gave this a great flavor. I looked really 'white' while I was mixing everything together so I threw in some parsley for a little color. This had a really nice flavor and I would make it again! Thanks for sharing.:)
Husband said we could make this again sometime. Did add some red pepper flakes for flavor. After in oven I wished I would have thought to have added mustard powder as I think it would have went well with the swiss cheese flavor. Served with grilled pork chops and broccoli.
Recipe Group selection 3/23/13. Sorry I am late with my reviews. Having read the consistent comment that this was bland I made one minor addition. As I assembled the dish for baking I added a good amount of fresh coarsly ground black pepper. Somehow that showcased my (very pricy) sweet Vidalia onions. We all liked it and will have it again. Thanks Bobbie.
