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The five-hour onions need slow baking to complete their stunningly intense transformation. Ingredients:
12 medium onions (about 3 pounds), plus 3/4 cup finely diced onion
1 stick plus 2 tablespoons unsalted butter
1 pound wild rice
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Peel whole onions and place in medium heavy pot or casserole with cover. Thinly slice 1 stick butter and scatter over onions. Cover pot and bake for 5 hours. Onions will be golden and give off lots of juices. Set aside.
One hour before serving, wash rice and drain in colander. Melt remaining 2 tablespoons butter in large heavy pot. Add rice and 3/4 cup finely diced onion. Stir with wooden spoon for 5 minutes, or until rice is a bit crisp. Slowly add 2 quarts cold water. Bring to a boil. Add 2 teaspoons salt and freshly ground black pepper.
Lower heat to medium, cover, and cook for 55 minutes. Uncover pot, increase heat to high, and cook for about 10 minutes, or until rice is tender. Add salt and pepper to taste. Drain in colander, if necessary, to remove excess liquid. Transfer to warm large platter.
Heat onions gently on top of stove. With slotted spoon, place on rice. Pour onion juices over rice and serve. (This can be easily reheated in oven.)
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Entertaining 1-2-3 This recipe is from Entertaining 1-2-3: More than 300 Recipes for Food and Drink Using Only 3 Ingredients, by Rozanne Gold. Copyright © 1999 by Rozanne Gold. Used with permission of ThoughtsForFood.net. Click here to find out more about this book, in which Chef Gold proves that party food can be not only easy to prepare, but beautiful to look at and delicious to eat.  For more information: Find a recipe | Come add a recipe | Share this recipe
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