Onion Rice

Bring 4 cups of cold water or light vegetable broth to a boil in a medium saucepan over medium-high heat, seasoning generously with salt.

Peel and finely dice one large yellow onion, then add it to the pot as the liquid heats to allow the onion to begin releasing its aromatics.

Once boiling, reduce the heat to medium-low and simmer the onion uncovered until it becomes very soft and translucent and the broth takes on a light golden hue.

Add 1/3 cup of long-grain white rice to the simmering broth, stirring once to ensure the grains do not clump together.

Continue to simmer the soup gently, partially covered, until the rice is fully cooked and tender but still holds its shape.

Using a fine-mesh skimmer or spoon, carefully skim any foam or impurities from the surface of the broth to preserve its characteristic clarity.

Taste the consommé and adjust seasoning with salt and a pinch of white pepper as needed.

Ladle the hot soup into warmed bowls and finish each serving with a generous sprinkle of freshly chopped flat-leaf parsley.