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French · Side
Soubise
Thinly sliced onions and a little parboiled rice baked slowly in butter, covered, until both are meltingly soft and pale gold; the onions supply all the moisture. A side dish on its own, or the classic stuffing for Veal Orloff.
- Yieldabout 600 ml, 4 servings
- Hands-on20 min
- Total1 h 31 min
- Difficulty
Ingredients
- 50 glong-grain white rice
- 3 Lwater, for boiling the rice
- 1 tbspsalt, for the rice water
- 60 gunsalted butter
- 500 gyellow onions, thinly sliced
- ½ tspsalt
To finish as a vegetable
- 20 gParmesan, finely gratedoptional
- 3 tbspheavy creamoptional
- to tastesalt and pepper
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