SOUBISE SAUCE

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SOUBISE SAUCE image

Creamy, smooth and tasty, this sauce is an excellent choice for enhancing and elevating your dinner.

Provided by Francine Lizotte @ClubFoody

Categories     Other Sauces

Number Of Ingredients 5

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

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