This soubise sauce combines bechamel sauce with cooked onions. It has many versions but this recipe is close to the original from the 1850s.
- Serves: 12 persons
- 4tablespoons butter
- 1pound onions (chopped)
- 1quart béchamel sauce
- Optional: 2 cups tomato purée
Step 1Gather the ingredients.
Step 2In a heavy-bottomed saucepan, melt the butter over medium heat. Add the onions and cook until they are soft and translucent. Make sure not to let them turn brown.
Step 3Transfer the cooked onions to a food processor . Purée briefly and then return them to the pot.
Step 4Whisk the béchamel into the puréed onions and bring the sauce to a simmer.
Step 5Add the tomato purée, if using, and gently mix over the heat until combined.
Step 6Serve right away with roasted meats or vegetables.