Soubise
The trick to making the perfect soubise is making sure the onions soften and become opaque without browning.
Makesabout 2 1/2 cups
Prep10 minutes
Cook25 minutes to 27 minutes
Soubise is an easy sauce that can be served alongside your favorite meats, game, poultry, vegetables, or eggs. This sweet and creamy onion mixture with its velvety texture adds a sense of luxury to any dish.
There are a few ways to make soubise. The original recipe from French chef Escoffier calls for cooked onions combined with a béchamel sauce that is simmered and then puréed into a smooth, thick sauce. In modern times, the béchamel has been replaced with cream. It’s understandable that this shortcut became popularized, as it is a bit more work to first make the perfect béchamel sauce and then use that to make the soubise.
Either way, the trick to making the perfect soubise is making sure the onions soften and become opaque without browning. This will ensure a perfect white hue when ready to serve. Traditionally, the seasoning for soubise is quite subtle, allowing the flavor of the onions to shine. Here I seasoned it with salt, white pepper, and just a dash of nutmeg. However, you can feel free to think of soubise as a blank canvas that is ready to take on bold flavors.
What Is Soubise Made Of?
Soubise is a French sauce made with onions cooked in butter that have been puréed with heavy cream and seasonings. The classic version is made with béchamel sauce, rather than just the heavy cream. Other versions are made thickened with pounded cooked rice.
What Does Soubise Mean?
Soubise is the French name for a thick white sauce made with onion purée.
What Is Soubise Used For?
Soubise is incredibly easy to prepare, can be used with all sorts of
meats and vegetables
Soubise Recipe
The trick to making the perfect soubise is making sure the onions soften and become opaque without browning.
Prep time 10 minutes
Cook time 25 minutes to 27 minutes
Makes about 2 1/2 cups
Nutritional Info
Ingredients
- 2
medium white onions (8 to 9 ounces each)
- 2 tablespoons
unsalted butter
- 1 1/2 cups
heavy cream
- 1/2 teaspoon
kosher salt, plus more as needed
- 1/4 teaspoon
ground white pepper
- 1/8 teaspoon
ground nutmeg
Instructions
Peel and thinly slice 2 medium white onions (about 4 cups). Melt 2 tablespoons unsalted butter in a large saucepan over medium heat. Add the onions and cook, stirring frequently, until the onions have softened but not browned, and most of the liquid has evaporated, about 20 minutes.
Add 1 1/2 cups heavy cream and stir to combine. Heat until bubbles just start to form, about 2 minutes. Reduce the heat to medium-low and simmer for 5 minutes. Transfer the mixture to a blender. Start the blender on low speed, then gradually increase the speed to high. Blend until a smooth sauce forms, about 1 minute.
Pour the puréed sauce through a fine-mesh strainer set over a small saucepan. Add 1/2 teaspoon kosher salt, 1/4 teaspoon ground white pepper, and 1/8 teaspoon ground nutmeg, and stir to combine. Taste and season with more kosher salt as needed. The soubise will have a texture that's thicker than most sauces but thinner than a purée. Keep warm over gentle heat until ready to serve.
Recipe Notes
Storage: Refrigerate in an airtight container for up to 4 days.