Wild Rice and Red Onion Soup

3/4 cup raw wild rice
1 tsp salt
2 lb red onions
3 Tbsp olive oil
1 Tbsp sugar
2 Tbsp unsalted butter
1 tsp crushed dried rosemary
1/2 tsp freshly ground black pepper
1/2 cup dry white wine
1 qt chicken stock
1 cup Parmesan cheese, freshly grated

Wash the wild rice by placing it in a 1-quart saucepan filled with water. Stir
the rice around in thewater until the liquid darkens. Drain the rice through a
sieve. Rinse the saucepan and add 1 1/2 cups of water and 1/2 teaspoon of the
salt. Bring to a boil and add the rice. Turn the heat to low, cover the
saucepan, and simmer for 30 to 35 minutes until the liquid has evaporated.
Check the rice several times while it is cooking and fluff it with a fork. Set
aside, still covered, until it is time to add it to the soup. Peel and slice
the onions. They should be about 1/8" thick. Slice them on the bias to avoid
rings. In a 2-quart saucepan, heat the olive oil. Add the onions and the
remaining 1/2 teaspoon of salt. Toss to coat the onions with the oil. Cover,
and over low heat,"sweat" the onions for 20 minutes. During this time, the
onions will become limp and give off their liquid. Remove the cover and turn
the heat to medium. Add the sugar, butter, rosemary, and black pepper. Toss to
mix. Continue cooking uncovered for another 15 minutes or so until the onions
are very lightly browned. Begin warming your soup plates.
Increase the heat and add the wine. Bring to a full simmer and cook until the
wine has almost evaporated. Stir to make sure that the onions do not burn.
Add the chicken stock, cover, and simmer for 10 minutes. Just before serving,
add the wild rice and cook only long enough to heat the rice.
Serve the soup in heated soup plates, sprinkling each serving with 2
tablespoons of the Parmesan cheese.

Sandy U.

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