Soubise Puns

A Julia Child recipe

Rice Soubise

6 servings

1/2 cup rice

2 quarts water, bring to a rapid boil in a medium size pot

1 Tablespoon salt (add to water after it has come to a boil)

4 Tablespoons butter

2 pounds (6 to 7 cups) thinly sliced yellow onions

1/2 teaspoon salt

1/8 teaspoon ground pepper (preferably white pepper)

1/4 cup heavy cream (whipping cream)

1/4 cup grated Swiss-type cheese; such as Gruyere or Jarlsberg

2 Tablespoons soft butter

Minced fresh parsley, or fresh thyme leaves (for sprinkling on finished dish)

additional salt & pepper as desired

Note: You'll need a 3 quart oven-proof Dutch oven or casserole with lid

A warm vegetable dish for serving the Soubise

Position rack in center and preheat oven to 300˚ (F)

Cook the rice in the rapidly boiling, salted water. Boil for exactly 5 minutes, then drain and set aside.

In the Dutch oven or casserole, melt the 4 Tablespoons butter.

When the butter begins to foam add sliced onions, stir to coat the onions, stir in the rice and salt & white pepper. Cover and cook in the preheated oven for about 1 hour, stirring occasionally. By end of baking time both the rice and onions should be very tender, and may be a light golden color. (May be cooked in advance to this point and reheated later.) Just before serving stir in the cream and cheese, taste and adjust seasonings. Transfer to hot serving dish, sprinkle with herbs and enjoy!

Would it be appropriate to use the onion from a traditional bechamel for a soubise? Would it change the onion flavor of the final sauce?

I got some awesome big yummy spring onions from my Farm delivery service (I love them for keeping my family well stocked) I wanted to make a soubise with them and wasn’t sure if the greens would get yummier or if I should treat like them more like leeks and leave them out.

Thanks!

I am making soubise tomorrow, and realized I have an unopened pack of sardines sitting around. Would adding them to the bechamel with my onions improve the dish? I usually toss a healthy bit of msg into my sauces so I figured the umami from the sardines may be nice in the soubise