The soubise sauce is a classic cream sauce made by sautéing onions and adding them to a basic béchamel sauce. The result is rich and velvety making the sauce an excellent accompaniment to vegetables eggs fish and meat or as a base for casseroles. Traditionally the onions are puréed before adding them to the sauce but this is not essential; however if you do not purée them you should chop them quite finely.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 French Cooking Academy | 2019-07-25 10:15:00 |  217,171 Views |
How to make sauce soubise from start to finish (white onion sauce)
One of the simplest variations on the classic soubise sauce is to add some tomato puree just before serving. This ingredient is optional but adds a nice flavor and color to the sauce.
4 tablespoons (2 ounces) unsalted butter
1 pound onions finely chopped
