Soubise Sauce Recipes

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.

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.

Steps:

• In a large pot over medium-low heat, add butter and when melted and it starts sizzling, add onions and sea salt.
• Stir to coat, cover and cook until soft and translucent, about 20 minutes, stirring occasionally - DON'T brown them.
• Meanwhile on medium heat, make the béchamel sauce and season with freshly ground black pepper and salt - don't add nutmeg; set aside.
• When the cooking time is up, remove the lid and let the liquid evaporate from the onion mixture, about 10 minutes, stirring often to prevent it from browning.
• Remove from the heat and transfer the onions to the bowl of a food processor. Purée them until the texture is smooth, 15 to 20 seconds.
• Add the puréed onions to the béchamel, stir well and bring the mixture to a simmer. Depending on what it will be served with, season it appropriately.
• Serve immediately otherwise, place some wax paper on top to prevent a skin from forming and move it to the back burner, keeping it warm until needed.

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.

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.

Steps:

• Preheat oven to 300 degrees.
• Drop the rice into 4 quarts of boiling salted water and boil for 5 minutes exactly. Drain immediately.
• Add the 4 Tbsp of butter to a 3-quart, fireproof casserole and place in the oven.
• When the butter is foaming in the casserole, stir in the onions. As soon as they are well coated with butter, stir in the rice and seasonings.
• Cover and cook very slowly in the 300°F oven for about 1 hour, stirring occasionally. The rice and onions should become very tender and will usually turn a light golden yellow.
• Correct seasoning.
• Just before serving, stir in the cream and cheese, and then the butter. Taste again for seasoning. Turn into a hot vegetable dish and sprinkle with parsley.