Braised Rice Soubise

• 4 tablespoons unsalted butter
• 1 cup diced white onion, plus 6 cups thinly sliced white onions (about 1 1/2 pounds)
• 1 tablespoon thyme leaves
• 1/4 teaspoon ground white pepper
• 1/4 cup Arborio rice
• 1/4 cup grated Gruyere cheese
• 1/3 cup heavy cream
• 2 tablespoons chopped flat-leaf parsley
• Kosher salt

1. Preheat the oven to 350F.
2. Heat a large saucepan or Dutch oven over medium heat for 1 minute.
3. Add the butter, and when it foams, add the diced and sliced onions, thyme, 2 teaspoons salt, and the white pepper.
4. Turn the heat down to medium-low, and cook the onions gently, for about 10 minutes, stirring often.
5. They should soften and wilt but not be allowed to color at all.
6. While the onions are cooking, bring a small pot of water to a boil.
7. Cook the rice 5 minutes in the boiling water and drain well.
8. Stir the rice into the onions.
9. Remove the pot from the heat.
10. Cover it with aluminum foil and a tight-fitting lid if you have one.
11. Cook in the oven 30 minutes.
12. Remove from the oven and let the soubise rest, covered, about 30 minutes.
13. Just before serving, uncover the soubise (it will emit lots of steam, so be careful).
14. Heat it over medium heat, stirring once or twice.
15. When the soubise is hot, stir in the cheese and cream.
16. Taste for seasoning, and stir in the parsley.

unsalted butter, white onion, thyme, ground white pepper, arborio rice, gruyere cheese, heavy cream, flatleaf, kosher salt

Taken from www.epicurious.com/recipes/food/views/braised-rice-soubise-390936 (may not work)