Sweet Onion Casserole

• 1 quart water
• 3/4 cup uncooked long-grain rice
• 2 tablespoons canola oil
• 3 3/4 cups chopped sweet onion
• 1 tablespoon all-purpose flour
• 1/2 teaspoon kosher salt
• 1 cup fat-free milk
• 3 ounces Gruyere cheese, shredded (about 3/4 cup)
• Cooking spray
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 2 tablespoons chopped fresh parsley

1. Preheat oven to 350u0b0.
2. Bring 1 quart water to a boil; stir in rice. Cook 5 minutes; drain.
3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion; cook 6 minutes or until tender, stirring occasionally. Sprinkle flour and salt over onion mixture, stirring until blended. Cook, stirring constantly, 1 minute.
4. Gradually add milk, stirring with a whisk until blended. Cook 3 minutes or until thick, stirring frequently. Add Gruyere cheese and rice, stirring until cheese melts. Pour onion mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Sprinkle with Parmesan cheese.
5. Bake, uncovered, at 350u0b0 for 35 minutes or until bubbly and brown. Sprinkle with parsley.

water, longgrain rice, canola oil, sweet onion, flour, kosher salt, milk, gruyuere cheese, cooking spray, parmesan cheese, parsley

Taken from www.myrecipes.com/recipe/sweet-onion-casserole-0 (may not work)