Onion Sauce Recipe
This onion sauce recipe, known as Sauce Soubise in France, is made using the same technique as a bechamel sauce.
You could serve it on a simple grilled meat such as lamb or pork. It would also go well and add some substance to steamed vegetables, or try it on a baked potato.
In this recipe, you can puree the onions before adding them to the sauce. This is often done in France to give a more refined sauce, but it isn't necessary and I wouldn't bother if you are just looking for a quick way to add some extra flavor to your meal.
Sauce Soubise
Makes about 1 1/3 cups sauce
Ingredients
- 2 white onions, chopped finely
- 4 tablespoons butter (two for cooking the onion, and two to make the roux)
- 2 tablespoons flour
- 1 cup milk
- salt and pepper
- 3 tablespoons heavy cream
Directions
- Cook the onions in 2 tablespoons butter until they are very soft (about 12 minutes). They should not brown.
- In a saucepan, melt the other 2 tablespoons of butter and incorporate the flour, stirring over low heat for two minutes.
- Gradually whisk in the milk, blending well after each addition. Cook the sauce over low to medium heat until it thickens and comes just to a boil.
- Remove from heat and stir in the cooked onions and heavy cream.
Learn more about French sauces.
Return to French Sauce Recipes.
- Aioli Recipe
- Bechamel Sauce
- Bearnaise Sauce Recipe
- Beurre Blanc Sauce
- Blue Cheese Sauce Recipe
- Brown Sauce Recipe
- Cheese Sauce Recipe
- Dill Sauce Recipe
- Hollandaise Sauce Recipe
- Homemade Tomato Sauce Recipe
- Mayonnaise Recipe
- Onion Sauce Recipe
- Orange Sauce Recipe
- Raspberry Sauce Recipe
- Remoulade Sauce Recipe
- Tartar Sauce Recipe
- Tomato Cream Sauce Recipe
- White Sauce Recipe
- Wine Sauce Recipes
New! Comments
Have your say about what you just read! Leave me a comment in the box below.