Onion & rice puree Recipe

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Onion & rice puree

Artist:	_	Yield:	6
Categories:	Cereals, Onions, Puree, Side-dishes	Rating:	0
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Ingredients:

2	tbsp	Unsalted butter
1/2	cup	Long-grain rice
6	med	Onions
		- peeled and thinly sliced
3/4	cup	Low-sodium chicken broth
		-=OR=- Water
1/4	tsp	Ground nutmeg
1/2	tsp	Salt, or as desired
1/2	tsp	Ground white pepper
1/2	cup	Whipping cream

Procedures:

1	Preheat oven to 350°F.
2	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.
3	Remove from heat, add the onions, broth, nutmeg, salt and pepper.
4	Cover tightly and place in the oven for 1 hour.
5	Remove from the oven and transfer the contents of the pot to a food processor.
6	Add the cream and coarsely puree the mixture using the pulse button.
7	Replace the soubise in the pot, cover and replace in oven to reheat before serving.
8	to freeze the soubise: place warm soubise in an air-tight plastic freezer bag.
9	Squeeze out excess air, label and place in freezer for up to 6 months.
10	Defrost overnight in the refrigerator, at room temperature or on the defrost setting of a microwave.
11	To reheat, place the bag in gently boiling water on the stove for 10 minutes before serving.
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