soubise (pronounced soo-beez) is a very classic french dish that’s sort of like an onion-heavy take on risotto.. in this version, i’ve added a bit of tomato to bring in a little acidity to help balance the natural sweetness of the onions. if tomatoes are in season, grab a nice ripe one and chop it up. if not, some canned san marzanos will do the trick (just be sure to drain off most of the liquid so the onion juice can do its job). and keep the leftovers to do what we often did at scylla—puree it to make a nice thick onion sauce to serve under fish or poultry.
tomato and cashew soubise
2 tablespoons salt, divided
1/2 cup basmati rice
1 1/2 pounds yellow onions, thinly sliced
1 cup diced tomato (canned is fine, just drain)
3 tablespoons butter, cubed
freshly ground black pepper
3/4 cup salted, toasted cashews, roughly chopped
2 tablespoons chiffonade of fresh basil
1. preheat the oven to 325°f.
2. bring a small pot of water to a boil with 1 1/2 teaspoons of salt. add the rice and boil for 3 minutes, then strain (you’re just par-cooking it).
3. in a medium bowl, combine the rice, onions, tomato, and butter. season with the remaining 1 1/2 tablespoons salt and some pepper. transfer the mixture to a dutch oven (or baking dish with tight fitting lid or foil) and bake for 1 1/2 hours, removing to stir every 30 minutes. you can tell it’s done when the rice is nice and fluffy and the liquid is absorbed. remove from the oven and stir in the cashews and basil.