[Braised Rice and Onions] 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, or boiled leg of
lamb a l'anglaise. It may be turned
into a sauce soubise by pureeing it
with a sauce bechamel or veloute
and enriching it with cream. For 6
people