Rice Cooked in Onions

An impressive and easy dish for entertaining, this will stay warm for a long time or can be kept hot over very low heat (and if it browns on the bottom, so much the better). The most difficult part of the preparation is slicing the onions, but the food processor’s slicing disk was created for tasks exactly like this one.

Salt

3 to 6 tablespoons butter

4 or 5 large onions, sliced (6 to 8 cups)

Freshly ground black pepper

1 cup basmati rice

Large pinch saffron threads (optional)

1/2 cup cream (optional)

Chopped fresh parsley leaves for garnish

• Bring a saucepan of water to a boil and salt it.
• Meanwhile, put 3 tablespoons of the butter in a broad, deep skillet or ovenproof pot with a lid over medium heat. When the butter is melted, add the onions along with a large pinch of salt and some pepper and cook, stirring occasionally, just until the onions begin to soften, about 5 minutes. Turn the heat to low and stir occasionally to prevent sticking.
• Add the rice to the boiling water and cook, stirring occasionally, until it loses its translucence, about 5 minutes.
• Drain the rice (leave it wet) and add it to the onion along with the saffron if you’re using it. Stir, turn the heat to minimum, and cover.
• Cook, stirring occasionally, for about 45 minutes, or until the onions are very soft and the rice is cooked through; don’t stir at all during the last 10 or 15 minutes, so that the bottom browns a bit. Taste and adjust the seasoning, then stir in the cream and/or remaining butter if you like.
• Heat through once more, turn off the heat, and let sit for 10 minutes or so (or longer; this will retain its heat for at least 30 minutes, and it can be reheated gently if you like). Garnish with the parsley and serve.

MAKES: 4 to 6 servings

TIME: 1 hour, largely unattended