4 tbsp. butter
1 c. rice
1 tsp. salt
Pepper
Bouquet garni
4 med. onions, sliced thin
2 1/2 c. boiling chicken broth
Pinch of nutmeg
1/2 c. heavy cream mixed with 2 eggs

Melt the butter in a deep saucepan. Saute the onions on a moderate flame. Do not brown. Cook for about 20 minutes. Add the rice and cook 2 minutes. Stir in the hot stock, continue stirring and add salt, pepper and nutmeg, as well as bouquet garni.

When boiling, cover with foil and a lid, place in the oven for 25 minutes at 350 degrees, or until rice is cooked. Remove the bouquet garni. Puree the rice and onion; stir in the egg and cream mixture, blending well.

Butter a souffle dish and pour in the soubise. Place in a pan of boiling water and place in a 450 degree oven for 20-30 minutes. The top should be crusty. If it is not, place it under the broiler for 2-3 minutes.