SOUBISE
Suzanne Goin, the chef and owner of a number of Los Angeles restaurants, published a recipe for this surprisingly light concoction of onions, rice, cream and Gruyere in her invaluable 2005 cookbook, "Sunday Suppers at Lucques." Years later, Mark Bittman and I served it as part of a feast menu we cooked up for the Sunday Times Magazine. It is a marvelous accompaniment to roast chicken.
Provided by Sam Sifton
Categories side dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees. Melt the butter in a large Dutch oven set over medium heat and, when it foams, add the onions, thyme, salt and pepper. Cook slowly for 15 to 20 minutes, stirring often and turning the heat down if it threatens to scorch the butter, until the onions are soft and translucent.
- As the onions cook, bring a small pot of water to a boil and add the rice to the pot. Cook the rice for 5 or 6 minutes, then drain it. Add the rice to the onions and stir to combine.
- Cover the Dutch oven tightly and place it in the oven. Allow to cook, undisturbed, for 35 minutes. Remove from oven and allow to sit for 30 more.
- Before serving, remove the top of the Dutch oven, stir the rice, and place over a medium-low flame to reheat. Stir in the cheese and the cream and cook, stirring occasionally, until the dish is hot. Add the parsley to serve.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 5 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 10 grams, Sodium 776 milligrams, Sugar 12 grams, TransFat 0 grams
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Shipon Studio
[email protected]I can't wait to try this recipe. It looks absolutely delicious!
Deanna Leitch
[email protected]This is my go-to soup recipe when I'm feeling under the weather. It's always comforting and soothing.
Siam Yt
[email protected]I've made this soup several times and it's always a hit. My friends and family love it.
Rox Man
[email protected]The leftovers of this soup are even better the next day. Just reheat it gently and enjoy.
Tajamul Islam
[email protected]This soup is so easy to make, even a beginner cook can handle it.
Clare Muhatia
[email protected]I'm always looking for new and exciting soup recipes, and this one definitely fits the bill. The combination of sweet onions and creamy cheese is heavenly.
Yasin KUNDI
[email protected]This soup is a great way to sneak in some extra vegetables for your kids.
Anita Oziri
[email protected]I love the versatility of this soup. You can serve it as an appetizer, main course, or even a side dish.
Betty Nosiku
[email protected]This soup is a labor of love, but it's worth the effort. The slow-cooked onions develop a deep, caramelized flavor that's simply divine.
Natasha Cannady
[email protected]Soubise is a classic French dish that's sure to impress your guests.
Mahmoud Nageeb
[email protected]I'm not usually a fan of onion soup, but this one changed my mind. The addition of cream and cheese makes it rich and delicious.
Parmisha Khatri
[email protected]This soup is so comforting and satisfying. It's the perfect meal for a cold winter day.
gogon sakib
[email protected]Soubise is a great way to use up leftover vegetables. I often add in carrots, celery, or whatever else I have on hand.
LaTasha Carter
[email protected]The flavors in this soup are amazing! I especially love the subtle sweetness from the onions.
Marko Buzo
[email protected]This soup is a winner! It's easy to make and always a hit with my family and friends.
Wanda Mccormick
[email protected]Followed the recipe and it turned out great! The soup was creamy and flavorful. I added a bit of extra cheese for a richer taste.
Shrinil Odedra
[email protected]Soubise is a simple yet elegant dish that's perfect for a special occasion or a cozy night in.
Lesines Hilario
[email protected]This soup is a delightful culinary experience. The smooth, velvety texture of the onions and the delicate flavor of the leeks create a harmonious balance that dances on the palate.