Braised Onions And Rice (Soubise)
Unlock the Secret to Silky Smooth Soubise: Braised Onions and Rice
Looking for a side dish that’s both comforting and elegant? Look no further than Soubise – a classic French preparation of slowly braised onions and rice, resulting in a dish that’s unbelievably creamy and flavorful. Don’t let the fancy name intimidate you; this recipe is surprisingly simple to make, and the results are so worth the effort.
This isn’t your average onion side dish. The slow braising process transforms the onions into a sweet, almost caramelized base, while the rice absorbs all those delicious flavors, creating a texture that’s somewhere between a risotto and a purée. It’s the perfect accompaniment to roasted meats, grilled fish, or even a hearty vegetarian main course.
What makes this Soubise special?
- Slow and Steady: The key to a truly exceptional Soubise is patience. The long, slow braising allows the onions to break down completely, creating that signature creamy texture.
- Simple Ingredients: You likely already have most of the ingredients on hand – onions, rice, butter, cream, and cheese.
- Versatile Side: Soubise pairs beautifully with a wide range of dishes, making it a great addition to any meal.
Tips for Success:
- Onion Choice: We recommend using strong onions for the best flavor. Yellow or brown onions work particularly well.
- Rice Matters: Using parboiled risotto rice is crucial for achieving the right texture. It holds its shape while still becoming wonderfully creamy.
- Don’t Rush the Braising: Resist the urge to crank up the heat! Low and slow is the way to go.
Serving Suggestions:
- Serve alongside a perfectly roasted chicken or lamb.
- Pair with pan-seared salmon or cod.
- Enjoy as a luxurious side to a vegetarian shepherd’s pie.
Frequently Asked Questions:
Q: Can I make this ahead of time?
A: Yes! Soubise actually tastes even better the next day. Simply reheat gently on the stovetop or in the oven.
Q: Can I use a different type of cheese?
A: Gruyere or Emmental are traditional choices, but you can experiment with other melting cheeses like Comté or even a mild cheddar.
Q: Is this dish vegetarian/vegan?
A: This recipe is vegetarian. To make it vegan, substitute the butter with a plant-based butter alternative and the cream and cheese with plant-based alternatives.
Q: What if my Soubise is too thick?
A: Simply add a splash of milk or cream to thin it out to your desired consistency.
Get ready to impress your family and friends with this incredibly flavorful and elegant side dish. It’s a little bit of French culinary magic that’s surprisingly easy to create in your own kitchen!
Braised Onions And Rice (Soubise)
Ingredients
- 2 1/2 lb strong onions
- 4 oz risotto rice parboiled
- 3 oz butter
- 3 floz double or single cream
- 1 oz grated Gruyere or Emmolental cheese
- 1 1/2 tbsp finely chopped parsley
- 1/2 tsp salt plus more to taste
- to taste white pepper
Instructions
- Preheat the oven to 300°F (150°C) mark 2.
- Bring a large saucepan of salted water to the boil, add the rice and boil briskly for 4 minutes, then drain.
- Peel and thinly slice the onions.
- Melt 2 oz (60 g) of the butter in a large, fireproof casserole dish; add the onions and stir well to coat with the butter.
- Add the rice, 1/2 tsp salt, a little freshly ground white pepper and stir well.
- Cover tightly and cook in the oven for 1 hour, stirring now and then. The onions and rice should be tender and very pale golden brown when done.
- Add a little more salt and pepper if necessary, followed by the cream, cheese and the parsley.
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