Soubise Sauce
This soubise sauce combines bechamel sauce with cooked onions. It has many versions but this recipe is close to the original from the 1850s.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 4tablespoons butter
- 1pound onions (chopped)
- 1quart béchamel sauce
- Optional: 2 cups tomato purée
Instructions
Step 1
Gather the ingredients.Step 2
In 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 3
Transfer the cooked onions to a food processor . Purée briefly and then return them to the pot.Step 4
Whisk the béchamel into the puréed onions and bring the sauce to a simmer.Step 5
Add the tomato purée, if using, and gently mix over the heat until combined.Step 6
Serve right away with roasted meats or vegetables.