Rice and onion soup base
2 quarts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Onions; thinly sliced |
| 2 | tablespoons | Butter |
| 8 | cups | Chicken stock |
| ½ | cup | White rice |
| Salt and pepper to taste | ||
Directions
In a 3-quart heavy saucepan, cook the onions in the butter over moderately low heat for 7 to 8 minutes, stirring frequently, until the onions are very tender and colored no more than a buttery yellow.
(This is known as "sweating the onions".) Pour in 4 cups of the stock, stir in the rice and simmer for 20 minutes or more until the rice is very tender. Puree the soup in the blender until very smooth and lightly thickened, adding a little more stock if needed. Return the puree to the pan, add the rest of the stock and season to taste with salt and pepper.
Note: to make a fat-free version, cook the onions in a little stock instead of butter.
Food and Wine January 1995
Submitted By DIANE LAZARUS On 02-01-95