Recipe by John from CT #2
This is basically a French onion rice. The amounts of ingredients may be slightly off, but this should be a fairly saucy rice dish. It goes well as a side dish with an herbal white meat, but I take this for lunch all the time. Just the sauce that you add to the rice is very nice on many things. The first time I made this, I dissolved a bouillon cube in a pint glass with hot water. Also, the time it takes to make this may be a bit high.
- 1 cup rice
- 1 tablespoon olive oil
- 1 white onion
- 1⁄2 tablespoon thyme
- 1⁄4 tablespoon black pepper
- 1⁄4 tablespoon salt
- 1 1⁄2 tablespoons white wine
- 1 teaspoon cognac
- 1 tablespoon garlic
- 1 pint beef broth
- 4 tablespoons white flour
- 2 teaspoons butter
- 1⁄4 cup cold water
Directions See How It's Made
- Boil the rice and set aside.
- Chop the onion into thin strips and mince the garlic.
- Saute the onion and garlic in the olive oil over medium heat for 5 minutes, in a large, covered pan.
- Add the butter, thyme, salt, and pepper and stir.
- Add the beef broth and turn the heat up to medium-high.
- Stir in the white wine and simmer over medium-high heat for 10 minutes, uncovered.
- While the mixture is simmering, combine the flour and cold water. Mix it in a bowl and masssage the mixture until the lumps are gone and set it aside.
- After simmering for 10 minutes, add the water/flour mixture and stir well.
- Take mixture off the heat immediately and pour over the rice in a pot or bowl. Add the cognac, mix and serve while hot.