Brown Rice and Onion Puree Au Gratin

An unusual rice casserole that tastes like French onion soup, but with a different consistency. Good with roasted meats, especially veal. From "The Versatile Grain", by Sheryl and Mel London. Prep time does not include pre-cooking the rice.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 4  tablespoons butter, divided, plus extra for greasing baking dish
• 1 1⁄2  lb.sweet onions, thinly slice (about 2 large Bermuda or Vidalia onions)
•  salt
• 1⁄8 teaspoon black pepper (to taste)
• 1 1⁄2 cups cooked brown rice, preferably cooked in chicken stock (long or short grain rice)
• 1⁄4 teaspoon  grated nutmeg
• 1⁄8 teaspoon cayenne
• 2  tablespoons dry white wine
• 1⁄4 cup heavy cream
• 1⁄2 cup  shredded gruyere cheese

Directions

1. In a large skillet, melt 2 tablespoons butter and slowly saute the onions until they are soft and golden. Season with salt and pepper and stir in the cooked rice.
2. Puree the onion and rice mixture in small batches in the bowl of a food processor and transfer to a large bowl.
3. Preheat the oven to 400 degrees Fahrenheit and butter a 2-quart shallow gratin dish.
4. Add the nutmeg, cayenne, wine, cream, and 1 tablespoon of butter to the puree. Combine well and spoon into the prepared pan. Sprinkle the surface with the cheese and dot with the remaining tablespoons of butter. Bake for 10-15 minutes, then turn the oven up to broil and slip under the broiler until the cheese is melted and flecked with brow. Serve at once.