SMOKED-ONION SOUBISE*

SMOKED-ONION SOUBISE* image

Yield 4 SERVINGS

Number Of Ingredients 8

1 1/4 pounds onion, thinly sliced
2 1/2 tablespoons white rice
2 tablespoons unsalted butter
1/2 cup heavy cream
1/2 teaspoon freshly grated nutmeg
1/2 cup shredded Gruyere cheese
salt and freshly ground pepper
1 tablespoon minced chives

Steps:

Preheat the oven to 325 degrees. Spread 1/2 cup small, dry hardwood chips over the bottom of the smoker, then place the drip tray and rack directly on the chips. To jury-rig a smoker, line a wok or disposable aluminum baking pan with heavy-duty foil and spread with dry wood chips; top with another layer of foil (to catch drips) and a rack. Cover the wok or pan by sealing it tightly with a lid or sheet of foil. Place a sheet of foil on the smoker rack, poke holes all over. In a well-ventilated area, set the smoker over high heat. When smoke rises from all sides, spread the onion over the foil. Cover and smoke for 45 seconds. Remove the onion. In a saucepan of boiling water, cook the rice for 3 minutes; drain. In an enameled cast-iron casserole, melt the butter. Add the onion and cook over medium heat until softened. Add the rice, cream and nutmeg and bring to a boil. Cover and bake until the onion is tender, 30 minutes. Increase the oven temperature to 400 degrees. Stir the cheese into the onion and bake for 5 minutes. Season with salt and pepper; garnish with chives.