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Soubise (Braised Rice and Onions)

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“From Julia Child's "Mastering the Art of French Cooking". This is a savory mixture of sliced onions, rice and butter cooked slowly together until they melt into a puree. The natural moisture of the onions is sufficient to cook the rice; no other liquid is needed. Soubise is particularly good with veal or chicken. It may be turned into a sauce soubise by pureeing it with a sauce bechamel or veloute and enriching it with cream.”
1hr 30mins

Ingredients Nutrition


  1. Preheat oven to 300 degrees.
  2. Drop the rice into 4 quarts of boiling salted water and boil for 5 minutes exactly. Drain immediately.
  3. Add the 4 Tbsp of butter to a 3-quart, fireproof casserole and place in the oven.
  4. When the butter is foaming in the casserole, stir in the onions. As soon as they are well coated with butter, stir in the rice and seasonings.
  5. Cover and cook very slowly in the 300°F oven for about 1 hour, stirring occasionally. The rice and onions should become very tender and will usually turn a light golden yellow.
  6. Correct seasoning.
  7. Just before serving, stir in the cream and cheese, and then the butter. Taste again for seasoning. Turn into a hot vegetable dish and sprinkle with parsley.

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