Smoked Onion Soubise Recipes

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SOUBISE SAUCE

Provided by Alex Guarnaschelli

Categories     condiment

Time 35m

Yield 8 servings (2 1/2 to 3 cups)

Number Of Ingredients 9



Soubise Sauce image

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.

1 tablespoon unsalted butter
1 large yellow onion, diced small
Kosher salt and freshly ground black pepper
1 pint heavy cream
1/2 cup finely grated Gruyere
1/2 cup finely grated Parmesan
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly grated nutmeg
8 "grates" lemon zest (about 1/2 teaspoon)

SMOKED ONION RECIPE

Provided by Food Network

Time 1h35m

Yield 20 servings

Number Of Ingredients 10



Smoked Onion Recipe image

Steps:

  • Soak the hickory chips in water for 30 minutes, and then drain. Place the soaked chips in a stovetop smoker or outdoor smoker over medium-high heat. Peel and quarter the onions and place in a perforated pan. Cover with tin foil, poke a few holes in it, place in the smoker, and smoke for 1 hour. Your onions should be soft and have a nice brown color. Tasting the onions for smoke flavor is the best way to check for doneness, not all smokers are the same. When the onions are smoked, transfer to a food processor and puree until smooth. Cool. Combine with the rest of the ingredients. Mix well and taste for salt.

5 cups hickory wood chips (or chips of your choice)
5 medium onions, or 4 cups smoked onions
4 cups mayonnaise
2 cups sour cream
1 cup milk
3 tablespoons Worcestershire sauce
2 tablespoons black pepper
1 tablespoon sugar
1 tablespoon salt, plus more for seasoning
1/2 teaspoon liquid smoke

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



Soubise image

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

4 tablespoons unsalted butter
14 cups Spanish onions, 2 cups diced and 12 cups thinly sliced, about 3 pounds in total
2 tablespoons thyme leaves
Kosher salt and freshly ground black pepper, to taste
1/2 cup short-grained risotto rice, like Arborio
1/2 cup grated Gruyère cheese
2/3 cup heavy cream
Chopped parsley to finish

SMOKED PORK TENDERLOIN WITH SMOKED ONION SOUBISE RECIPE - (4/5)

Provided by Rabsum

Number Of Ingredients 20



Smoked Pork Tenderloin with Smoked Onion Soubise Recipe - (4/5) image

Steps:

  • PORK: Mix bourbon, soy sauce, sugar, lj and rosemary sprigs in ziploc bag. Add pork and let marinate 1.5 hours or more. Oven 375. Sear meat in skillet, season with S & P and put in oven for approx 15 min. Pour off oil in skillet and add marinade and broth. Boil until reduced to 2/3c. Off heat, season with S & P, and add chopped rosemary. Slice meat and serve with sauce. ONION: Oven 350. Cook rice in boing water for 3 min. and drain. In oven safe dish, melt butter, add onions and cook until softened and caramelized. Add the rice, milk, nutmeg and liquid smoke. Cover and bake 30min. Add cheese and broil. Top with chives.

Pork:
1/2 c bourbon
1/2 c soy sauce
1/2 c light brown sugar
juice of 1 lemon
3 sprigs of rosemary
1 t chopped rosemary
1 pork tenderloin
1/2 c beef broth
2 t butter
1 T liquid smoke
Onion:
1 1/4 # onions sliced
2 1/2 T rice
2 T butter
3/4 c whole milk
1/2 t nutmeg
1/2 c gruyere
1 T chives
2 t liquid smoke

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