• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Onion and Rice Puree

  • Recipe Submitted by on

Category: Side Dishes

 Ingredients List

  • 2 tb Unsalted butter
  • 1/2 c Long-grain rice
  • 6 md Onions
  • - peeled and thinly sliced
  • 3/4 c Low-sodium chicken broth
  • -=OR=- Water
  • 1/4 ts Ground nutmeg
  • 1/2 ts Salt; or as desired
  • 1/2 ts Ground white pepper
  • 1/2 c Whipping cream


PREHEAT OVEN TO 350F. MELT THE BUTTER in a medium ovenproof pot or Dutch
oven over low heat on the stovetop, add the rice and cook 1 minute, mixing
to coat all grains with butter. Remove from heat, add the onions, broth,
nutmeg, salt and pepper. Cover tightly and place in the oven for 1 hour.
Remove from the oven and transfer the contents of the pot to a food
processor. Add the cream and coarsely puree the mixture using the pulse
button. Replace the soubise in the pot, cover and replace in oven to reheat
before serving.

TO FREEZE THE SOUBISE: Place warm soubise in an air-tight plastic freezer
bag. Squeeze out excess air, label and place in freezer for up to 6 months.
Defrost overnight in the refrigerator, at room temperature or on the
defrost setting of a microwave. To reheat, place the bag in gently boiling
water on the stove for 10 minutes before serving.


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