Soubise Sauce Recipes

SAUCE SOUBISE (ONION SAUCE)

Sauce Soubise (Onion Sauce) image

Make and share this Sauce Soubise (Onion Sauce) recipe from Food.com.

Provided by Jackie 6

Categories Sauces

Time 25m

Yield 1 1/3 cups

Number Of Ingredients 6

Ingredients

2 white onions, chopped finely
4 tablespoons butter (2 for cooking the onion & 2 to make the roux)
2 tablespoons flour
1 cup milk
salt & pepper, to taste
3 tablespoons heavy cream

Steps:

Cook the onions in 2 T of butter until they are very soft (about 12 minutes). They should not brown. (In France they puree the onions for a more refined sauce.) At this point it's your choice.
In a saucepan, melt the other 2 T of butter & incorporate the flour, stirring over low heat for 2 minutes.
Gradually whisk in the milk, blending well after each addition. Cook the sauce over low to medium heat until it thickens & comes just to a boil. Remove from heat & stir in the cooked onions & heavy cream.

SOUBISE SAUCE

Soubise Sauce image

Provided by Alex Guarnaschelli

Categories condiment

Time 35m

Yield 8 servings (2 1/2 to 3 cups)

Number Of Ingredients 9

Ingredients

1 tablespoon unsalted butter
1 large yellow onion, diced small
Kosher salt and freshly ground black pepper
1 pint heavy cream
1/2 cup finely grated Gruyere
1/2 cup finely grated Parmesan
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly grated nutmeg
8 "grates" lemon zest (about 1/2 teaspoon)

Steps:

Cook the onion: In a medium saute pan, combine the butter and onions with 2 tablespoons water and a generous pinch of salt over medium-low heat. Cook, stirring occasionally, until tender, 8 to 10 minutes. (There should be little liquid in the pan and the onion should not be browned.)
Make the cream base: In a saucepan, add the cream and warm over medium heat. Allow the cream to come to a boil and reduce slightly, 2 to 3 minutes. Add the Gruyere and Parmesan and let melt a little. Add the Worcestershire, nutmeg, lemon zest and salt and pepper to taste. Whisk the ingredients together in the pan and let it cook until the cream thickens, 2 to 3 minutes.
Pour the cream base over the onions and bring to a simmer. Remove from the heat, then stir and let the mixture rest for 2 to 3 minutes. Taste for seasoning.

SOUBISE

Soubise image

Suzanne Goin, the chef and owner of a number of Los Angeles restaurants, published a recipe for this surprisingly light concoction of onions, rice, cream and Gruyere in her invaluable 2005 cookbook, "Sunday Suppers at Lucques." Years later, Mark Bittman and I served it as part of a feast menu we cooked up for the Sunday Times Magazine. It is a marvelous accompaniment to roast chicken.

Provided by Sam Sifton

Categories side dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 8

Ingredients

4 tablespoons unsalted butter
14 cups Spanish onions, 2 cups diced and 12 cups thinly sliced, about 3 pounds in total
2 tablespoons thyme leaves
Kosher salt and freshly ground black pepper, to taste
1/2 cup short-grained risotto rice, like Arborio
1/2 cup grated Gruyère cheese
2/3 cup heavy cream
Chopped parsley to finish

Steps:

Preheat oven to 300 degrees. Melt the butter in a large Dutch oven set over medium heat and, when it foams, add the onions, thyme, salt and pepper. Cook slowly for 15 to 20 minutes, stirring often and turning the heat down if it threatens to scorch the butter, until the onions are soft and translucent.
As the onions cook, bring a small pot of water to a boil and add the rice to the pot. Cook the rice for 5 or 6 minutes, then drain it. Add the rice to the onions and stir to combine.
Cover the Dutch oven tightly and place it in the oven. Allow to cook, undisturbed, for 35 minutes. Remove from oven and allow to sit for 30 more.
Before serving, remove the top of the Dutch oven, stir the rice, and place over a medium-low flame to reheat. Stir in the cheese and the cream and cook, stirring occasionally, until the dish is hot. Add the parsley to serve.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 5 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 10 grams, Sodium 776 milligrams, Sugar 12 grams, TransFat 0 grams

SAUCE SOUBISE

Sauce Soubise image

Provided by James Beard

Categories Sauce Cheese Onion Parmesan Winter House & Garden

Yield Makes 6 to 8 servings

Number Of Ingredients 4

Ingredients

1 1/2 cups Béchamel sauce
1/2 cup grated Gruyère cheese
1/4 cup grated Parmesan cheese
1 cup cooked puréed onion

Steps:

To Béchamel sauce add Gruyère cheese, Parmesan cheese, and onion. Add salt and pepper to taste. Heat until flavors are thoroughly blended and the sauce is smooth.

SOUBISE (WHITE ONION SAUCE)

Soubise (White Onion Sauce) image

This delicately onion flavored sauce has wide application. Use on poultry, fish or vegies. Any dish you want to give onion flavor to will benefit from this recipe

Provided by TishT

Categories Sauces

Time 40m

Yield 1 3/4 cups

Number Of Ingredients 5

Ingredients

1 1/2 cups veloute sauce
2 medium onions
2 tablespoons butter
2 tablespoons whipping cream
salt and pepper

Steps:

Saute the onions in the butter until transpaents.
Add the veloute sauce (posted separately) to the onions and bring the sauce to a boil.
Reduce the heat to a simmer and cook for 30 minutes At this point puree the sauce in a blender.
This will give you a smooth sauce.
Add the whipping cream and then season to taste.

Nutrition Facts : Calories 228.3, Fat 19.6, SaturatedFat 12.3, Cholesterol 58.4, Sodium 103.8, Carbohydrate 13.2, Fiber 1.8, Sugar 5.4, Protein 1.6

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