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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is another recipe from Betty Dunleavy's Book Cooking with Wine .. there are so many great sounding recipes in it, this I thought sounded like a great accompaniment to Corned Beef. Ingredients:
6 -8 large white onions, thinly sliced |
water |
1 1/2 cups chicken stock |
1 1/2 cups white wine |
1/2 cup rice |
1/4 teaspoon nutmeg |
1 cup cream |
60 g butter |
salt & pepper |
Directions:
1. Place onions in a saucepan, cover with water and bring quickly to the boil; simmer 1-2 mins, drain and cover with cold water and then drain again.
2. Place onions in the top half of a double saucepan, add the stock, wine, rice and nutmeg, cover & cook over boiling water until the onions are very tender, approx 40 minutes.
3. Rub the mixture through a fine sieve and return to saucepan; reheat over hot water.
4. Stir in cream and add salt & pepper to taste.
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