A Very Special #CookForJulia #SundaySupper...Featuring Onion-Rice Soubise

“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.” ― Julia Child

One of my earliest food memories is watching Julia Child's television program on the local PBS station. Julia cooked French food -- foods that this young Texas gal had never heard of -- much less  eaten. I was hooked! I loved the obvious happiness that she displayed as she cooked...and that she didn't take things too seriously. Things didn't always go as planned when she cooked, and she just took it in stride and carried on. I appreciated that Julia kept it real! She's one of my original cooking heroes. Before there was Emeril, Thomas Keller, or Iron Chefs...there was Julia. Mention the name Julia to any foodie, and they'll know immediately who you're talking about...no last name needed!! 

Julia Child's 100th birthday is later this month, so the #SundaySupper crew is celebrating by throwing a virtual party featuring some of her best recipes! Michael gave me the two-volume set of Mastering the Art of French Cooking a couple of years ago for Christmas. Until now, I've mostly used it as a reference for cooking techniques. Some of the recipes are a bit time-consuming and can be a bit intimidating, even for an experienced cook. But? They really don't have to be...the recipe I'm sharing today is quite simple and very delicious: Soubise. Never heard of it? Yeah, I hadn't either until this week. Now, I'm wondering where it's been all my life!

Soubise is pronounced soo-beez...and it's a baked mixture of thinly sliced onion and rice with a bit of cream, butter, and cheese tossed in for richness. It's simple, but oh-so-yummy! After a few minutes of initial prep work, the oven does the rest of the work for you. The only minor tweaks I made to Julia's original dish were to make a half batch to serves three people...and I added a bit of thyme and some extra cheese on top to make it a gratin.

Onion-Rice Soubise

gently adapted from Mastering the Art of French Cooking

Step 1: Preheat oven to 300. Bring a pot of salted water to boil and add 1/3 cup rice; cook for exactly 5 minutes. Drain the rice and set aside. Meanwhile, thinly slice 1 lb. yellow onion. For me, this was one large yellow onion...which I sliced using my OXO hand-held mandoline. Add 2 tbs. melted butter to the onions and toss to coat. Place in a 9x9 baker.

Step 2: Add the reserved par-cooked rice, 1 tsp. fresh thyme leaves, and salt & cracked pepper to taste. Stir well to combine, cover the pan tightly with foil, and bake for about an hour. The liquid from the onions will cook (and flavor) the rice perfectly. I removed the foil halfway from baking, gave it a good stir, and then finished baking.

Step 3: After the soubise has finished baking, the rice will be tender. Add the following ingredients to the pan: 2 tbs. heavy cream, 1/4 cup shredded gruyere, and 1 tbs. butter. Stir well to combine. Top with 1/2 cup additional gruyere and top with a sprig of thyme for color. Bake until the cheese has melted. 

This side dish is really unique: reminiscent of risotto from the addition of cream and butter at the end, but the ratio of onion to rice is at least 2-to-1. The onions cook up tender and sweet, and the cream/cheese/butter combo gives it a rich creaminess. This dish paired perfectly with juicy grilled chicken. I'm so glad to have added this to my culinary repertoire, and I can't wait to make it again. I hope that you'll add soubise to YOUR must-try list!

While you're at it, I also hope you'll join us for a very special #CookForJulia #SundaySupper chat on Twitter tonight at 700EST. While you're at it, make sure to visit my fellow #SundaySupper bloggers and see which classic Julia dish they're sharing today:

#CookForJulia Breakfast

Râpée Morvandelle by Cindy’s Recipes and Writings 

Croissants by Cookistry 

Eggs Baked in Ramekins (Oeufs en Cocotte à la crème)  by Cooking by the Seat of our Pants 

Cheese and Bacon Quiche by Tora’s Real Food

#CookForJulia Lunch

Tuna Salad Nicoise by Magnolia Days 

Potato and Onion Soup (Potage Parmentier) by Shockingly Delicious 

Blood Orange, Walnut, and Rocket Salad by Granny’s Down Home Southern Cooking 

Croque Monsieur by Webicurean

Spinach and Cream Cheese Pancakes by Happy Baking Days 

Julia’s Chicken Salad by My Trials in the Kitchen 

Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives) by The Wimpy Vegetarian

Provencal Tomato Quiche by Are you hungry?

Quiche Lorraine and Mixed Green Salad by Spoon and Saucer 

#CookForJulia Dinner

Bouillabaisse by The Girl in the Little Red Kitchen 

Boeuf Bourguignon by Chelsea’s Culinary Indulgence

Orecchiette Con Broccoli Di Rape and Sausages by Doggie at the Dinner Table 

Boeuf Bourguignon by Hezzi D’s Books and Cooks

Veal Stew with Onions and Mushrooms with Baked Cucumbers and Boiled Potatoes (Blanquette de veau a l’ancienne with concombres au buerre) by Kimchi Mom

Salmon en Papillote by Girlichef

Poached salmon with cucumber sauce by Katherine Martinelli

Lobster Souffle and Deviled Chicken- Crispy Bits & Burnt Ends 

Roasted Chicken with Julia’s Mustard Marinade by The Meltaways

Wild Mushroom and Herb Stuffed Chicken- Mama Mommy Mom

Puree of White Beans with Garlic and Herbs (Brandade á la Soissonaise) Avocado Pesto

Julia’s Kunming Connection: Chinese Steampot Chicken- by My Kitchen and I

Poulet au Porto by Family Foodie 

#CookForJulia Sides

Hollondaise over Blanched Asparagus by The Little Ferraro Kitchen

Scalloped Potatoes with Milk, Cheese, and Garlic (Gratin Dauphinois) by Home Cooking Memories 

Ratatouille by Basic N Delicious 

French-style country pate by There and Back Again

White Bean Dip with Homemade Tortilla Chips Momma’s Meals

Oeufs à la Diable by What Smells So Good?

Ratatouille by Cupcakes and Kale Chips

#CookForJulia Desserts

Cream Cheese and Lemon Flan by Juanita’s Cocina

Strawberry Sherbert in Cooky Cups by Cravings of a Lunatic

Creme Brulee by Wine Everyday

Mousseline Au Chocolat by Small Wallet Big Appetite

Peach Tarte Tatin by That Skinny Chick Can Bake

Cinnamon Toast Flan by Vintage Kitchen Notes

Dark Chocolate Crepes by Family Spice

Crepes Fines Sucrees by Mangoes and Chutney

Pommes Rosemarie:Apples Rosie  The Daily Dish Recipes

Espresso Soufflé by Chocolate Moosey

Best Ever Brownies by In the Kitchen with Audrey

Orange-Almond Jelly Roll Cake by Mrs. Mama Hen

Orange Spongecake Cupcakes by Mama’s Blissful Bites

Orange Mousse with Greek Yogurt by Sue’s Nutrition Buzz

Frozen Chocolate Mousse Pops by Big Bears Wife

Wine Pairings by: Martin Redmond Relishing Food and Wine; Thanks to Julia Child! by ENOFYLZ

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