Soubise White Onion Sauce Recipes

SOUBISE

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.

SOUBISE SAUCE

Steps:

• Serve right away with roasted meats or vegetables.

SAUCE SOUBISE (ONION SAUCE)

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 (WHITE ONION SAUCE)

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.

SOUBISE SAUCE

Steps:

• In a large pot over medium-low heat, add butter and when melted and it starts sizzling, add onions and sea salt.
• Stir to coat, cover and cook until soft and translucent, about 20 minutes, stirring occasionally - DON'T brown them.
• Meanwhile on medium heat, make the béchamel sauce and season with freshly ground black pepper and salt - don't add nutmeg; set aside.
• When the cooking time is up, remove the lid and let the liquid evaporate from the onion mixture, about 10 minutes, stirring often to prevent it from browning.
• Remove from the heat and transfer the onions to the bowl of a food processor. Purée them until the texture is smooth, 15 to 20 seconds.
• Add the puréed onions to the béchamel, stir well and bring the mixture to a simmer. Depending on what it will be served with, season it appropriately.
• Serve immediately otherwise, place some wax paper on top to prevent a skin from forming and move it to the back burner, keeping it warm until needed.
• To view this recipe on YouTube, click on this link >>>> https://youtu.be/gbeRugb9_lw