I just made something delicious for the first time and I had to share it with you!
Vidalia Onion Casserole
(I halved Sarah Leah Chase's Nantucket Open-House recipe; these are my amounts)
Preheat oven to 325. Chop 4 cups (about 3 large) Vidalia onions. Saute in a large pan in 3 T butter until soft and transluscent, 15-20 minutes. Meanwhile, boil 1/3 cup rice for 5 minutes. Stir together rice, onions, 3/4 cup grated Swiss cheese, 1/2 cup half-and-half, 1.5 T Vermouth (I used wine with no ill effects), and plenty of salt and pepper. Tip the mixture into a buttered casserole dish and bake until crusty and brown, 1 hour to 1 hour and fifteen minutes.
I served this (to myself) with some oven-roasted tomatoes and an acidic green salad to temper the richness. And, well, I wouldn't be recommending it if it hadn't been a roaring success!