Soubise
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons unsalted butter
- 14cups Spanish onions, 2 cups diced and 12 cups thinly sliced, about 3 pounds in total
- 2tablespoons thyme leaves
- Kosher salt and freshly ground black pepper, to taste
- ½cup short-grained risotto rice, like Arborio
- ½cup grated Gruyère cheese
- ⅔cup heavy cream
- Chopped parsley to finish
Nutritional analysis per serving (8 servings)
313 calories; 16 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 5 grams dietary fiber; 13 grams sugars; 7 grams protein; 773 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
Go by weight here rather than number. About 3 pounds of onions will do it.
It is not! It's better to think of soubise as an onion dish than a rice one. Try it and see!
I learned this from Julia Child. Sauce Soubise is one of the two dense sauces, along with Duxelles, that is used to construct Veal Prince Orloff. Until now I had not thought to use it on its own, and I know what I'm making this weekend! If you enjoy cooking vast quantities of onions, cook these until they are a mahogany brown and add them to mashed potatoes. Wonderful!
This is an exceptional recipe that upon first glance makes no sense. Try it! We first cooked this from Suzanne’s cookbook and ever since it is our go-to very special dish for entertaining. People swoon for the rich creamy texture and savory slightly sweet (though not particularly oniony) flavor. Because it rests for 30 minutes, the oven and stove top are free for other purposes.
Like Jack E., I became enamored of the entirety of Julia Child’s Veal Prince Orloff episode at a very early age; for me, somewhere between Sesame Street and Mr. Rogers on WGBH. To this day, Soubise and Duxelles are favorites and, yes, the proportions are correct and the recipe needs no additional liquid to create magic. Easily one of the best bites ever, sauce or side, I’ve been known to stand at the stove eating leftovers by the hood light.
Can you use Calasparra rice instead of Arborio?
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