Texas sweet onion casserole

It does not look pretty, but it tastes amazing!
It does not look pretty, but it tastes amazing!

Homesick Texan doesn’t disappoint. This recipe makes both J and I miss Texas sweet 1015 onions terribly. Vidalia onions are good substitutes, but don’t quite have the flavor. Since we can’t find the onions in Mid-Missouri, we had to make a few changes to the recipe, but it still turned out quite well.

Ingredients:
2 tablespoons unsalted butter
2  pounds of your favorite sweet yellow onions if you can’t find Texas sweet 1015 onions. Vidalia onions are a pretty good substitute.
3 cups cooked rice (we used long grain white)
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice
Pinch of cayenne (just about 1/4 teaspoon. The heat int he dish comes from the chipotles in adobo)
2 cloves garlic, minced (or a bit more, we often err on the side of more garlic)
2 chipotle chiles in adobo, diced (the original recipe calls for one or two. One just doesn’t seem to get properly dispersed through the dish. We like every bite to have some chipotle chile flavor)
2 cups sour cream
2 cups shredded Gruyere (8 ounces), divided
Salt to taste
Chopped fresh cilantro for garnish (optional, but so worth it if you have it)

Directions:
In a large skillet (the original recipe called for cast iron, sadly, ours is a bit too small, so we use the largest skillet we have and then a casserole pan) on low heat melt the butter. Add the chopped onion and while occasionally stirring cook for 10 minutes until soft. Don’t try to caramelize. Stir together the cooked rice, cumin, allspice, cayenne, garlic, chipotle chile, sour cream and 1/2 cup of the Gruyere cheese. Taste and adjust seasonings (we usually add more), then add salt to taste. Original recipe says to add the rice mixture to the skillet and stir until onions are mixed well with the rice, but since our skillet isn’t big enough we combine everything in the casserole dish. Top with the rest of the Gruyere cheese and bake for 30 minutes uncovered or until brown and bubbling. Serve topped with cilantro, it’s worth it.

My opinion:
It’s no secret I don’t love sour cream. It’s a mouth feel thing. But in this dish, it combines wonderfully with the chipotle chiles and cheese. Plus, this dish freezes well and is perfect for a night when neither J or I want to cook.

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