SOUBISE SAUCE
Provided by Alex Guarnaschelli
Categories condiment
Time 35m
Yield 8 servings (2 1/2 to 3 cups)
Number Of Ingredients 9
Steps:
- Cook the onion: In a medium saute pan, combine the butter and onions with 2 tablespoons water and a generous pinch of salt over medium-low heat. Cook, stirring occasionally, until tender, 8 to 10 minutes. (There should be little liquid in the pan and the onion should not be browned.)
- Make the cream base: In a saucepan, add the cream and warm over medium heat. Allow the cream to come to a boil and reduce slightly, 2 to 3 minutes. Add the Gruyere and Parmesan and let melt a little. Add the Worcestershire, nutmeg, lemon zest and salt and pepper to taste. Whisk the ingredients together in the pan and let it cook until the cream thickens, 2 to 3 minutes.
- Pour the cream base over the onions and bring to a simmer. Remove from the heat, then stir and let the mixture rest for 2 to 3 minutes. Taste for seasoning.
SOUBISE
Suzanne Goin, the chef and owner of a number of Los Angeles restaurants, published a recipe for this surprisingly light concoction of onions, rice, cream and Gruyere in her invaluable 2005 cookbook, "Sunday Suppers at Lucques." Years later, Mark Bittman and I served it as part of a feast menu we cooked up for the Sunday Times Magazine. It is a marvelous accompaniment to roast chicken.
Provided by Sam Sifton
Categories side dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees. Melt the butter in a large Dutch oven set over medium heat and, when it foams, add the onions, thyme, salt and pepper. Cook slowly for 15 to 20 minutes, stirring often and turning the heat down if it threatens to scorch the butter, until the onions are soft and translucent.
- As the onions cook, bring a small pot of water to a boil and add the rice to the pot. Cook the rice for 5 or 6 minutes, then drain it. Add the rice to the onions and stir to combine.
- Cover the Dutch oven tightly and place it in the oven. Allow to cook, undisturbed, for 35 minutes. Remove from oven and allow to sit for 30 more.
- Before serving, remove the top of the Dutch oven, stir the rice, and place over a medium-low flame to reheat. Stir in the cheese and the cream and cook, stirring occasionally, until the dish is hot. Add the parsley to serve.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 5 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 10 grams, Sodium 776 milligrams, Sugar 12 grams, TransFat 0 grams
ONION SAUCE (SAUCE SOUBISE)
Make and share this Onion Sauce (Sauce Soubise) recipe from Food.com.
Provided by Happy Hippie
Categories Onions
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter over a gentle heat.
- Add the onions and cook in a covered saucepan over a low heat until really soft but not browned.
- Season with salt and freshly ground pepper. Stir in the flour, add the milk and simmer gently for an additional 5 minutes until thickened.
- This sauce keeps for 3-4 days covered in the fridge.
- Variation: Onion and Mint Sauce.
- Add 2-3 tablespoons freshly chopped mint to the Onion Sauce before serving.
Nutrition Facts : Calories 103, Fat 7.6, SaturatedFat 4.8, Cholesterol 21.9, Sodium 204.3, Carbohydrate 7.7, Fiber 0.8, Sugar 2.4, Protein 1.7
SOUBISE (WHITE ONION SAUCE)
This delicately onion flavored sauce has wide application. Use on poultry, fish or vegies. Any dish you want to give onion flavor to will benefit from this recipe
Provided by TishT
Categories Sauces
Time 40m
Yield 1 3/4 cups
Number Of Ingredients 5
Steps:
- Saute the onions in the butter until transpaents.
- Add the veloute sauce (posted separately) to the onions and bring the sauce to a boil.
- Reduce the heat to a simmer and cook for 30 minutes At this point puree the sauce in a blender.
- This will give you a smooth sauce.
- Add the whipping cream and then season to taste.
Nutrition Facts : Calories 228.3, Fat 19.6, SaturatedFat 12.3, Cholesterol 58.4, Sodium 103.8, Carbohydrate 13.2, Fiber 1.8, Sugar 5.4, Protein 1.6
SAUCE SOUBISE
Steps:
- To Béchamel sauce add Gruyère cheese, Parmesan cheese, and onion. Add salt and pepper to taste. Heat until flavors are thoroughly blended and the sauce is smooth.
SAUCE SOUBISE (ONION SAUCE)
Make and share this Sauce Soubise (Onion Sauce) recipe from Food.com.
Provided by Jackie 6
Categories Sauces
Time 25m
Yield 1 1/3 cups
Number Of Ingredients 6
Steps:
- Cook the onions in 2 T of butter until they are very soft (about 12 minutes). They should not brown. (In France they puree the onions for a more refined sauce.) At this point it's your choice.
- In a saucepan, melt the other 2 T of butter & incorporate the flour, stirring over low heat for 2 minutes.
- Gradually whisk in the milk, blending well after each addition. Cook the sauce over low to medium heat until it thickens & comes just to a boil. Remove from heat & stir in the cooked onions & heavy cream.
NUT-CRUSTED BEEF MEDALLIONS WITH BEET AND ONION SOUBISE
How about a nice crunchy nut crust for a butter-smooth tenderloin? Pair that up with a soubise (classic French onion-based dish) that's been jolted with lovely beets and you have made yourself one restaurant-quality entree. Recipe by Chef Michael Bonacini.
Provided by Charlotte J
Categories Onions
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 F (180 C).
- Grease the bottom of a shallow casserole or gratin dish with butter.
- Layer the shallots and beets on the bottom of the dish and season with salt and pepper.
- Repeat until you have 3 or 4 more layers.
- Top with 2 tbsp (25 ml) of butter and cover in foil.
- Bake for 1 hour until tender.
- Transfer the roasted onions and beets into a blender and add the red wine.
- Blend and season with salt and pepper then cover to keep warm.
- Season the beef medallions with salt and pepper.
- Add the rosemary to the flour and dredge the medallions in flour and shake off excess.
- Dip each medallion in the egg wash, then press into the mixed chopped nuts, making sure to fully cover both sides.
- In a large hot skillet, add the remaining butter, the oil and the beef medallions.
- Reduce the heat to medium and cook slowly so the nuts are toasted but not burnt.
- Turn the meat as often as necessary while cooking for 5 - 10 minutes for medium-rare fillets.
- To serve, plate some beet and onion puree and top with a beef medallion.
Nutrition Facts : Calories 590.2, Fat 42.9, SaturatedFat 13.4, Cholesterol 146.5, Sodium 494.1, Carbohydrate 36.3, Fiber 6.4, Sugar 14.1, Protein 13.4
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