SOUBISE SAUCE

SOUBISE SAUCE image

Provided by Francine Lizotte @ClubFoody

Number Of Ingredients 5

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6 tablespoon(s) butter
6 cup(s) yellow onions, chopped or sliced (lyonnaise cut)
1 teaspoon(s) ground himalayan sea salt
1 1/2 cup(s) béchamel sauce
1/4 teaspoon(s) hot paprika (substitute tomato purée, herbs or spices)

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.
To view this recipe on YouTube, click on this link >>>> https://youtu.be/gbeRugb9_lw