SOUBISE (BRAISED RICE AND ONIONS)

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Soubise (Braised Rice and Onions) image

From Julia Child's "Mastering the Art of French Cooking". This is a savory mixture of sliced onions, rice and butter cooked slowly together until they melt into a puree. The natural moisture of the onions is sufficient to cook the rice; no other liquid is needed. Soubise is particularly good with veal or chicken. It may be turned into a sauce soubise by pureeing it with a sauce bechamel or veloute and enriching it with cream.

Provided by melissam9

Categories     Rice

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 cup rice
4 quarts rapidly boiling water
1 1/2 tablespoons salt
4 tablespoons butter
2 lbs thinly sliced yellow onions (6-7 cups)
1/2 teaspoon salt
1/8 teaspoon pepper
salt and pepper, to taste
1/4 cup whipping cream
1/4 cup grated swiss cheese
2 tablespoons softened butter
1 tablespoon minced parsley

Steps:

  • Preheat oven to 300 degrees.
  • Drop the rice into 4 quarts of boiling salted water and boil for 5 minutes exactly. Drain immediately.
  • Add the 4 Tbsp of butter to a 3-quart, fireproof casserole and place in the oven.
  • When the butter is foaming in the casserole, stir in the onions. As soon as they are well coated with butter, stir in the rice and seasonings.
  • Cover and cook very slowly in the 300°F oven for about 1 hour, stirring occasionally. The rice and onions should become very tender and will usually turn a light golden yellow.
  • Correct seasoning.
  • Just before serving, stir in the cream and cheese, and then the butter. Taste again for seasoning. Turn into a hot vegetable dish and sprinkle with parsley.

Nutrition Facts : Calories 275.5, Fat 16.7, SaturatedFat 10.4, Cholesterol 48.3, Sodium 2049.8, Carbohydrate 28.8, Fiber 2.4, Sugar 6.6, Protein 4

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