Soubise Braised Rice And Onions Recipes

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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



Soubise image

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

4 tablespoons unsalted butter
14 cups Spanish onions, 2 cups diced and 12 cups thinly sliced, about 3 pounds in total
2 tablespoons thyme leaves
Kosher salt and freshly ground black pepper, to taste
1/2 cup short-grained risotto rice, like Arborio
1/2 cup grated Gruyère cheese
2/3 cup heavy cream
Chopped parsley to finish

SOUBISE

BF and I went to the casino the other night and the Chinese section of the buffet had a dish by this name. I knew it was rice and very rich and that I needed to find a recipe for it! This is it!!! I did sub 1/2 and 1/2 with no problems and by all means use the food processor for the onions!

Provided by LAURIE

Categories     Long Grain Rice

Time 1h35m

Yield 8-10 serving(s)

Number Of Ingredients 11



Soubise image

Steps:

  • Preheat oven to 300.
  • In med pan bring water to a boil.
  • Add rice and 1/2 tsp salt.
  • Cook uncovered 5 minutes.
  • Drain.
  • In 3 qt round casserole stir onions and melted butter until coated.
  • Bake covered at 300 for 15 minutes.
  • Remove from oven.
  • Add the ricee 1/2 tsp salt and pepper.
  • Bake at 300 for 1 hour.
  • Remove from oven.
  • Stir the whipping cream and 2 TBS butter into the rice mixture.
  • Sprinkle with cheese (s) and parsley.
  • Serve immediately.

Nutrition Facts : Calories 182.5, Fat 9.6, SaturatedFat 6, Cholesterol 28.6, Sodium 346.3, Carbohydrate 21.9, Fiber 1.9, Sugar 5.2, Protein 3.1

1 1/2 cups water
1/2 cup long grain rice
1/2 teaspoon salt
6 -7 cups thinly sliced yellow onions (I used a sweet variety)
2 tablespoons butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup whipping cream
2 tablespoons butter
1/4 cup shredded swiss cheese or 1/4 cup cheddar cheese (or both)
1 tablespoon snipped parsley

SOUBISE (BRAISED RICE AND ONIONS)

From Julia Child's "Mastering the Art of French Cooking". This is a savory mixture of sliced onions, rice and butter cooked slowly together until they melt into a puree. The natural moisture of the onions is sufficient to cook the rice; no other liquid is needed. Soubise is particularly good with veal or chicken. It may be turned into a sauce soubise by pureeing it with a sauce bechamel or veloute and enriching it with cream.

Provided by melissam9

Categories     Rice

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12



Soubise (Braised Rice and Onions) image

Steps:

  • Preheat oven to 300 degrees.
  • Drop the rice into 4 quarts of boiling salted water and boil for 5 minutes exactly. Drain immediately.
  • Add the 4 Tbsp of butter to a 3-quart, fireproof casserole and place in the oven.
  • When the butter is foaming in the casserole, stir in the onions. As soon as they are well coated with butter, stir in the rice and seasonings.
  • Cover and cook very slowly in the 300°F oven for about 1 hour, stirring occasionally. The rice and onions should become very tender and will usually turn a light golden yellow.
  • Correct seasoning.
  • Just before serving, stir in the cream and cheese, and then the butter. Taste again for seasoning. Turn into a hot vegetable dish and sprinkle with parsley.

Nutrition Facts : Calories 275.5, Fat 16.7, SaturatedFat 10.4, Cholesterol 48.3, Sodium 2049.8, Carbohydrate 28.8, Fiber 2.4, Sugar 6.6, Protein 4

1/2 cup rice
4 quarts rapidly boiling water
1 1/2 tablespoons salt
4 tablespoons butter
2 lbs thinly sliced yellow onions (6-7 cups)
1/2 teaspoon salt
1/8 teaspoon pepper
salt and pepper, to taste
1/4 cup whipping cream
1/4 cup grated swiss cheese
2 tablespoons softened butter
1 tablespoon minced parsley

RICE WITH ONIONS

Provided by Jacques Pepin

Categories     side dish

Time 30m

Yield 6 servings

Number Of Ingredients 9



Rice With Onions image

Steps:

  • In a saucepan or sturdy casserole dish, heat the butter and oil. When hot, add the onions, and saute over medium to high heat 2 to 3 minutes. Stir in the thyme, bay leaves and rice, mixing until the rice is coated with butter and oil.
  • Add the chicken stock, salt and pepper. Bring to a strong boil, stirring occasionally, over high heat. Then reduce the heat to very low, cover with a tight-fitting lid and cook about 20 minutes.
  • Fluff the rice with a fork and remove bay leaf. Serve immediately with mussels.

Nutrition Facts : @context http, Calories 345, UnsaturatedFat 4 grams, Carbohydrate 61 grams, Fat 7 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 2 grams, Sodium 628 milligrams, Sugar 4 grams, TransFat 0 grams

1 tablespoon unsalted butter
1 tablespoon canola oil
2 medium-size onions (8 ounces total), peeled and chopped (1 1/2 cups)
1/2 teaspoon dried thyme
2 bay leaves
2 cups extra-long-grain white rice
4 cups chicken stock, preferably homemade
Salt to taste
1/2 teaspoon freshly ground black pepper

RUTABAGA SOUP SOUBISE-WITH RICE AND ONION PURéE

Categories     Onion     Rice     Raw     Rutabaga     Simmer

Yield for about 2 1/4 quarts, serving 8

Number Of Ingredients 8



Rutabaga Soup Soubise-with Rice and Onion Purée image

Steps:

  • The Rice and Onion Soup Base. Simmer the celery and onions in the 2 cups of chicken stock until very tender and translucent-15 minutes or more. Stir in the rice, and the rest of the liquid.
  • The Rutabaga, and Finishing the Soup. Stir in the rutabaga, bring to the simmer, season lightly, and simmer loosely covered for about 30 minutes, or until both rutabaga and rice are very tender. Purée in batches in the electric blender. Reheat, correct seasoning, and top each serving, if you wish, with a spoonful of sour cream or crème fraîche, and a sprinkling of chopped parsley.
  • Variations
  • CREAM OF CUCUMBER SOUP. For about 2 1/4 quarts, serving 6 to 8. Peel 4 large cucumbers, save half of one for garnish, halve the rest lengthwise, and scoop out seeds with a spoon. Chop the halves roughly and toss with 2 teaspoons each of wine vinegar and salt; let stand while the celery and onions have their preliminary simmer. Then turn the chopped cucumbers and their liquid into the soup base with the rice, and finish the soup as described in the preceding recipe. To serve, garnish with a dollop of cream, cucumber slices, and a sprinkling of fresh dill weed.
  • CREAM OF CHICKEN SOUP WITH VEGETABLES. Combine the rice-and-onion soup base with the chicken-and-vegetable soup on page 6, using only 4 cups of the liquid called for in the chicken recipe.

3/4 cup sliced celery stalks
1 1/2 cups sliced onions
2 cups light chicken stock (page 4)
1/3 cup raw white rice
4 cups additional liquid-light chicken stock and milk
1 1/2 quarts (2 1/2 pounds) peeled and roughly sliced rutabaga
Salt and freshly ground white pepper
Optional: Sour cream or crème fraîche (see page 9), and chopped parsley

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