Wild Rice with Five-Hour Onions

The five-hour onions need slow baking to complete their stunningly intense transformation.

• 12 medium onions (about 3 pounds), plus 3/4 cup finely diced onion
• 1 stick plus 2 tablespoons unsalted butter
• 1 pound wild rice

Preheat oven to 275 degrees.

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 ¾ 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.)

Copyright Rozanne Gold and www.TWBookmark.com

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