Prep 30 mins
Cook 1 hr
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.
- 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
- 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.