Braised Onions And Rice (Soubise)

This is a delicious accompaniment for peppered beef fillet (steak au poivre);
braised artichokes or braised chicory Flemish style would complete a main
course.

Servings: 4

Author:

Course:

Vegetable Dishes [/dishes/vegetable-dishes/] Onion recipes [/dishes/vegetable-dishes/onion-recipes/]

🧂 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 Emmenthal cheese
1 1/2 tbsp finely chopped parsley
salt and pepper
peppered beef fillet

steak au poivre
braised globe artichokes Chicory with Lemon Flemish Style

Instructions

1 Preheat the oven to 300°F (150°C) mark 2.
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.
3 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.

Braised Onions And Rice (Soubise)

Course:

🧂 Ingredients

Instructions

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