Soubise

• 4 tablespoons unsalted butter
• 14 cups Spanish onions, 2 cups diced and 12 cups thinly sliced, about 3 pounds in total
• 2 tablespoons thyme leaves
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup short-grained risotto rice, like Arborio
• 1/2 cup grated Gruyere cheese
• 23 cup heavy cream
• Chopped parsley to finish

1. Preheat oven to 300 degrees.
2. Melt the butter in a large Dutch oven set over medium heat and, when it foams, add the onions, thyme, salt and pepper.
3. Cook slowly for 15 to 20 minutes, stirring often and turning the heat down if it threatens to scorch the butter, until the onions are soft and translucent.
4. As the onions cook, bring a small pot of water to a boil and add the rice to the pot.
5. Cook the rice for 5 or 6 minutes, then drain it.
6. Add the rice to the onions and stir to combine.
7. Cover the Dutch oven tightly and place it in the oven.
8. Allow to cook, undisturbed, for 35 minutes.
9. Remove from oven and allow to sit for 30 more.
10. Before serving, remove the top of the Dutch oven, stir the rice, and place over a medium-low flame to reheat.
11. Stir in the cheese and the cream and cook, stirring occasionally, until the dish is hot.
12. Add the parsley to serve.

unsalted butter, spanish onions, thyme, kosher salt, shortgrained risotto rice, gruyere cheese, heavy cream, parsley

Taken from cooking.nytimes.com/recipes/1014411 (may not work)