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Mediterranean Olive Oregano Onion Boil Casserole
Ingredients
- 3 large sweet onions, thinly sliced into delicate rings for optimal caramelization
- 2 cups Kalamata olives, pitted and roughly chopped for authentic Mediterranean flavor
- 1/4 cup fresh oregano leaves, carefully removed from stems and lightly chopped
- 3 tablespoons extra virgin olive oil, preferably from Greece or Italy for authentic taste
- 4 cloves of garlic, finely minced to release maximum flavor
- 2 cups arborio rice, rinsed and drained thoroughly
- 4 cups vegetable or chicken broth, heated to a gentle simmer
- 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 2 cups crumbled feta cheese, divided for layering and topping
- 1 cup grated Parmesan cheese for rich depth of flavor
- 2 large eggs, beaten until light and frothy
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sea salt, or to taste
- 2 lemons, zested and juiced for bright citrus notes
- 1/2 cup fresh basil leaves, chiffonade cut for garnish
Instructions
Begin by preheating your oven to 375F (190C) and position the rack in the center for optimal heat distribution
In a large, heavy-bottomed skillet, heat olive oil over medium heat until it shimmers with warmth
Add the thinly sliced onions to the hot oil and cook slowly for 25-30 minutes, stirring occasionally until they become deeply caramelized and golden brown
While the onions are caramelizing, combine the hot broth with wine in a separate pot and maintain at a gentle simmer
Add minced garlic to the caramelized onions and cook for an additional 2 minutes until wonderfully fragrant
Stir in the arborio rice and toast for 2-3 minutes until the grains become slightly translucent around the edges
Gradually add the hot broth mixture to the rice, one cup at a time, stirring constantly until each addition is absorbed
Once all liquid is absorbed and rice is creamy, remove from heat and stir in chopped olives, oregano, and half the feta cheese
In a separate bowl, whisk together eggs, lemon zest, lemon juice, salt, and pepper until well combined
Carefully fold the egg mixture into the rice mixture, ensuring even distribution throughout
Transfer the entire mixture to a well-greased 9x13 inch casserole dish, spreading evenly
Top with remaining feta cheese and grated Parmesan
Bake for 45-50 minutes until the top is golden brown and slightly crispy
Allow to rest for 10 minutes before garnishing with fresh basil and serving
Kitchen Tools
- Large heavy-bottomed skillet for properly caramelizing onions
- 9x13 inch ceramic or glass baking dish
- Sharp chef's knife for precise vegetable preparation
- Wooden spoon or silicone spatula for gentle stirring
Chef's Tips
Toast the rice grains before adding liquid to develop a nutty flavor and ensure they maintain their structure
Use room temperature eggs to prevent them from curdling when mixed with the warm rice mixture
Allow the casserole to rest before serving to help the flavors meld together perfectly
Choose high-quality olives and feta cheese for the most authentic Mediterranean taste
🔧 Troubleshooting Tips
🔄 Recipe Variations
🥗 Healthy Alternatives
🍽️ Serving Suggestions
Serve with a fresh Greek salad dressed with light vinaigrette for a complete Mediterranean meal
Pair with grilled vegetables seasoned with herbs and lemon
Offer warm pita bread or crusty sourdough on the side
Include a selection of additional Mediterranean olives and pepperoncini for authentic flair
Nutrition Facts
🥗 Suitable Diets
🎨 Presentation Ideas
📦 Storage & Conservation
♻️ Leftover Ideas
⚠️ Common Mistakes to Avoid
FAQ
Because it's delicious and easy to make