Casseroles, Rice Dishes

Soubise (Onion And Rice Bake)

  • 1 1/2 cups Onions, chopped
  • 2 quarts Boiling water
  • 4 tablespoons Melted butter
  • 1/4 teaspoon Salt
  • 1 Egg, beaten

    • 1. Preheat oven to 325º degrees F.

    2. Drop rice into rapidly boiling salted water and boil uncovered for exactly 5 minutes; drain immediately and set aside.

    3.Roughly chop onions by hand into chunksand place in a food processor. Process with the on and off switch until onions are 3-inch morsels.

    4. Melt the butter in a flame-proof 6 to 8 cup baking dish, stir in the chopped onions, the drained rice, and 1 teaspoon salt. Mix well to coat with the butter; Cover the dish and bake in the middle level of the oven forabout 1 hour, stirring once or twice until rice is completely tender and beginning to turn a golden yellow. When the rice is done and still hot, beat in the beaten egg.

    Serves: 4 to 6.

    To Serve: taste carefully and correct seasoning. Optional Final additions: several more tablespoons of softened butter andr sour cream, heavy cream, and grated Parmesan cheese.

    May be done a day or two in advance. No liquid is needed the moister will come from the onions.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, NY. 

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