Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Unsalted butter
1/2 c Long-grain rice
6 md Onions
- peeled and thinly sliced
3/4 c Low-sodium chicken broth OR
-Water
1/4 ts Ground nutmeg
1/2 ts Salt -- or as desired
1/2 ts Ground white pepper
1/2 c Whipping cream
PREHEAT OVEN TO 350F. MELT THE BUTTER in a medium
ovenproof pot or Dutch oven over low heat on the
stovetop, add the rice and cook 1 minute, mixing to
coat all grains with butter. Remove from heat, add the
onions, broth, nutmeg, salt and pepper. Cover tightly
and place in the oven for 1 hour. Remove from the oven
and transfer the contents of the pot to a food
processor. Add the cream and coarsely puree the
mixture using the pulse button. Replace the soubise in
the pot, cover and replace in oven to reheat before
serving.
TO FREEZE THE SOUBISE: Place warm soubise in an
air-tight plastic freezer bag. Squeeze out excess air,
label and place in freezer for up to 6 months. Defrost
overnight in the refrigerator, at room temperature or
on the defrost setting of a microwave. To reheat,
place the bag in gently boiling water on the stove for
10 minutes before serving.
