Onions Soubise

By á-2053

Ingredients

• 1 1/2 lbs. yellow onions
• 6 Tbs. butter, or as needed
• salt and pepper
• 1/2 cup raw rice
• Water
• 3 -4 Tbs. heavy cream
• Parsley, minced

Preparation

Step 1

Peel onions and slice very thinly. Be sure to remove all dry, papery layers. Blanch in boiling, lightly salted, water to cover for 8 or 9 minutes. Drain off water but reserve about 1/2 cup.

Melt 3 Tbs. butter in a heavy saucepan or casserole. Add blanched onions and turn through butter with a wooded spoon. Cover andsimmer very slowly over low heat for about 20 minutes or until onions are almost completely soft and melted. Do not let them brown. Sprinkle with salt and pepper.

While onions are cooking, parboil rice for 15 minutes in well-salted boiling water. Drain thoroughly. Add rice to onions after they have cooked for 20 minutes. add a little more butter if mixture seems dry. Cover and continue simmering for another 10 or 15 minutes,stirring frequently. If mixture seems very dry add one or two Tbs. of the reserved onion water.

When rice and onions are completely soft, and mashable, puree through a seive or in a food processor.

Return puree to pot and stir in two or three Tbs. heavy sweet cream. Heat thoroughly, stir to combine, adjust seasonings and stir in parsley.