Growing Chefs! Ontario Soubise


You might cry making this dish, literally! There are a lot of onions in Soubise, and their natural sweetness is the secret ingredient. Take care to cook your onions slowly over low heat. This recipe is adapted from Julia Child’s Mastering the Art of French Cooking.
Serves 6
1/2 cup long grain white rice1/4 cup butter6 cups cooking onions, thinly sliced1/4 cup 35% cream1/2 cup gruyere, grated Salt to taste
Chef's KnifeCutting boardGraterMeasuring cupsMeasuring spoonsOven proof pot, or dutch ovenWooden spoonBowls of various sizesStrainerDish towelTasting spoons

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Cut onions in half from root to tip, and remove the skin. Cut off the tip and the root, and slice thinly along with the grain of the onion.

Grate gruyere cheese.

Measure out rice, butter, and cream.

Get Cooking!

Preheat the oven to 300°F.

In an oven proof pot with a lid, bring water to a boil and season well with salt. Add the rice and cook for 5 minutes, and then strain the rice. Set the rice aside.

In the pot, melt butter over low heat and add the onions. Cook, stirring with a wooden spoon until very soft, and translucent. Try to keep the onions from browning.

Stir in the rice and season with salt. Place on the lid and cook the rice and onion mixture for 1 hour and 10 minutes.

Check the rice for doneness, and return to the oven to cook for additional time if needed.

Stir in the cream and gruyere, and season with salt to taste.