Wild Rice Gratin with Kale, Caramelized Onions, and Baby Swiss

5 cups cooked wild rice (from 1 2/3 cups, 10.5 ounces, or 300 grams uncooked)

1 tablespoon butter

1 tablespoon olive oil

2 large sweet onions, halved and thinly sliced

1/2 teaspoon table salt

freshly ground black pepper

4 cups stemmed, ribboned kale leaves (from and 8-ounces or 225 gram bundle)

2 cups (8 ounces or 225 grams) coarsely grated Emmentaler or another Swiss cheese

2 tablespoons unsalted butter (1tablespoon to grease dish, 1 tablespoon, melted, for crumbs)

3/4 cup (180 ml) chicken or vegetable broth

1 cup (60 grams) fine, dry bread crumbs

table salt

freshly ground black pepper

Cook the rice according to package directions. Preheat your oven to 375 degrees.

Meanwhile, caramelize the onions: Heat the butter and olive oil in a large, heavy skillet over medium-low heat. Add onions, sprinkle with salt and a little pepper, and cook until they're tender and sweet, stirring occasionally, about 30 minutes. Add the kale ribbons, and cook until they wilt a bit, about 5 minutes. Stir together the onion-kale mixture, wild rice, and 1 cup grated cheese in a large bowl. Season to taste with additional salt and pepper, of needed.

Assemble the gratin: Use 1 tablespoon butter to generously coat a 2-quart baking dish. Spread the wild-rice mixture into prepared gratin and pour broth over it. Sprinkle remaining cheese over gratin. Toss breadcrumbs with 1 tablespoon melted butter and salt and pepper to taste; sprinkle over cheese.

Bake for 30 to 35 minutes, or until a little bubbly and beginning to brown on top.

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Wild Rice Gratin with Kale, Caramelized Onions, and Baby Swiss