adapted from the Julia Child classic — useful alone as a vegetable or layered in a casserole with ham or chicken and Mornay sauce.
- ½ cup rice
- 2 pounds sweet Spanish onions
- 6 tablespoons butter
- 2 tablespoons oil
- 3 to 4 tablespoons heavy cream optional
- ½ cup grated cheese optional
- Freshly grated pepper
- Lemon juice
- Preheat oven to 325° F.
- Drop rice into boiling salted water, boil for 5 minutes and drain.
- Peel and chop the onions.
- Heat the butter and oil in a baking dish; stir in the onions, then the rice and ½ teaspoon salt. Mix to coat well with butter and oil.
- Cover the pan and place in a preheated 325° F. oven.
- Bake for 45 to 60 minutes or until the rice is completely tender and the onions are soft and golden. Stir occasionally.
- Mix in the cream and cheese if you wish, adding salt, pepper, and lemon juice to taste.
Yield: 4 cups. ————— To use Soubise as a layer in a casserole, after the onions and rice are cooked, beat in 2 egg yolks. Omit the cream and the cheese and season as above. Then layer in whatever casserole you choose to include it in and bake according to directions. Example: Make a layered chicken or ham ( whatever you fancy in the meat department), spinach, and Soubise casserole in a Mornay Sauce. 1. Make a bed of cooked chopped spinach. 2. Sprinkle with Swiss and Cheddar cheeses. 3. Fill ham slices with soubise and fold each over like an envelope; set on the spinach, seam sides down. Spoon any remaining soubise around the ham and top with Mornay Sauce (see below) and some grated cheese. 4. Bake in a preheated 375° F. oven until bubbly, about 25 to 30 minutes.