French onion soup isn’t particularly appreciated around here, so I found this alternative to try and it went over pretty well.

Including rice adds starch, resulting in a smooth, velvety texture.

Ingredients:

4 white onions, sliced
125 grams European-style butter
100 grams basmati or jasmine rice, washed
1 teaspoon salt

500 grams water
500 grams whole milk
100 grams heavy cream

Method:

In a heavy-bottomed pan, melt butter on low heat.

Add onions, rice, and salt and sweat for 20 minutes under a cartouche. Use low enough heat to prevent any coloring.

After 20 minutes, add water, milk, and cream. Bring to a simmer for 5 or 6 minutes.

Let cool slightly.

Puree well in a blender.

Strain through a fine-mesh sieve.

Reheat and serve with a dollop of sour cream, a drizzle of EVOO, and freshly cracked pepper.