A delicious side, great for a festive meal, the wild rice gives it a special twist.
Heat a large skillet over high heat. When hot, add the oil and butter. When the butter is melted, add in all the onions. Sauté for 5 minutes, or until the onions start to soften slightly. Reduce the heat to medium and continue cooking until the onions start to become very browned. This will take a while, around 30. Be sure to sure to stir regularly to prevent burning. When done, stir in the thyme, rosemary and Worcestershire sauce.
Meanwhile, preheat the oven to 375 °F/180 °C and prepare an 8×8 ovenproof casserole dish. Add in the rice and top with the caramelized onions. Pour over the beef broth and sprinkle the pepper around. Cover with foil and place in the oven. Allow to cook for 45 minutes.
Remove the cover and sprinkle the cheese over top. Place back in the oven for 10 minutes, or until the cheese is melted. Remove, allow to rest 5 minutes, sprinkle with the chopped parsley, and serve hot.
You can easily double the recipe for more people!
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