Wild Rice and Red Onion Soup

3/4 cup raw wild rice
1 tsp salt
2 lb red onions
3 Tbs olive oil
1 Tbs sugar
2 Tbs 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 the
water 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 foir 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.






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