soubise sauce

Recipe by
Francine Lizotte
Surrey South, BC

Creamy, smooth and tasty, this sauce is an excellent choice for enhancing and elevating your dinner.

yield 2 cups
prep time 5 Min
cook time 40 Min
method Stove Top

Ingredients For soubise sauce

  • 6 Tbsp
    butter
  • 6 c
    yellow onions, chopped or sliced (lyonnaise cut)
  • 1 tsp
    ground himalayan sea salt
  • 1 1/2 c
    béchamel sauce
  • 1/4 tsp
    hot paprika (substitute tomato purée, herbs or spices)

How To Make soubise sauce

  • 1
    In a large pot over medium-low heat, add butter and when melted and it starts sizzling, add onions and sea salt.
  • 2
    Stir to coat, cover and cook until soft and translucent, about 20 minutes, stirring occasionally - DON’T brown them.
  • 3
    Meanwhile on medium heat, make the béchamel sauce and season with freshly ground black pepper and salt – don’t add nutmeg; set aside.
  • 4
    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.
  • 5
    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.
  • 6
    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.
  • 7
    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.
  • 8
    To view this recipe on YouTube, click on this link >>>> https://youtu.be/gbeRugb9_lw
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