SAUCE SOUBISE

Sauce Soubise

JULIA CHILD’S SOUBISE RECIPE

Hands-on time: 20 minutes

Time to table: 90 minutes

Makes 4 cups 

just leave out the rice for sauce soubise

• 2 cups salted water (or enough to cover)

• 1/2 cup rice (see TIPS)

• 4 tablespoons butter (2oz/60g/half a stick, see TIPS)

• 2 pounds (900g) onions, trimmed, peeled and sliced very thin (see TIPS)

• 1/2 teaspoon kosher salt

• Pepper to taste

• 1/4 cup heavy cream

• 1/2 cup grated Gruyère (about 1 ounce)

1/4 cup Parmesan 

Heat oven to 300F/150C.

RICE Bring the water to a boil in a medium saucepan, add the rice and cook for exactly 5 minutes. Drain immediately.

ONIONS Melt the butter on medium heat in a large oven-safe skillet (see TIPS) with a lid. Drop in the onions as they’re prepped, stirring to coat with butter. Once all the onions are in, briefly sauté them. Stir in the rice, salt and pepper.

BAKE Cover and bake for an hour, stirring once or twice. Remove from the oven, stir in the cream and cheeses. If the rice is still a little undone, return to the oven for 10 – 60 minutes (see TIPS). Serve and savor.

MAKE-AHEAD TIPS Soubise can be made ahead of time and then reheated for serving, no loss to quality.