Smoked-Onion Soubise

Ingredients

• 1 tablespoon chives minced
• 0.5 cup gruyère cheese shredded
• 0.5 cup heavy cream 
• 0.5 teaspoon nutmeg freshly grated
• 1.3 pounds onion thinly sliced
• 25 servings salt and pepper freshly ground
• 2 tablespoons butter unsalted
• 2.5 tablespoons rice white

Equipment

• sauce pan
• oven
• baking pan
• aluminum foil
• wok

Directions

1. Assemble the smoker by spreading 1/2 cup small, dry hardwood chips over the bottom of the smoker, then place the drip tray and rack directly on the chips. (To jury-rig a smoker, line a wok or disposable aluminum baking pan with heavy-duty foil and spread with dry wood chips; top with another layer of foilto catch dripsand a rack. Cover the wok or pan by sealing it tightly with a lid or sheet of foil.)
2. Preheat the oven to 32
3. Place a sheet of foil on the smoker rack; poke holes all over. In a well-ventilated area, set the smoker over high heat. When smoke rises from all sides, spread the onion over the foil. Cover and smoke for 45 seconds.
4. Remove the onion.
5. In a saucepan of boiling water, cook the rice for 3 minutes; drain. In an enameled cast-iron casserole, melt the butter.
6. Add the onion and cook over moderate heat until softened.
7. Add the rice, cream and nutmeg and bring to a boil. Cover and bake until the onion is tender, 30 minutes. Increase the oven temperature to 40
8. Stir the cheese into the onion and bake for 5 minutes. Season with salt and pepper; garnish with the chives.