Sauce Soubise: The Rich Onion Cream | Healthy Chef Recipe

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Details

• Prep Time: 15 minutes

• Cook Time: 35-40 minutes

• Total Time: 50-55 minutes

• Yield: Makes about 1 ½ cups of finished sauce

Ingredients

• 2 tablespoons unsalted butter

• 2 large (about 1 pound) yellow onions, finely sliced

• ½ teaspoon salt (or to taste), plus extra for onions

• 2 cups warm whole milk

• 2 tablespoons all-purpose flour

• ¼ teaspoon freshly grated nutmeg

• ¼ teaspoon white pepper (to taste)

• 2 tablespoons heavy cream (optional, for a richer finish)

Instructions

1. Sweat the Onions: In a large saucepan, melt the 2 tablespoons of butter over low heat. Add the finely sliced onions and a generous pinch of salt. This will help release their moisture.

2. Slow-Cook the Onions: Cover the pan and cook the onions, stirring occasionally, for 20-25 minutes. Do not let them brown. The objective is to make them incredibly soft and translucent, extracting their innate sweetness. Remove the lid during the last 5 minutes to allow any excess moisture to evaporate.

3. Prepare the Soubise Base: Transfer the softened onions to a food processor or blender. Add about ¼ cup of the warm milk and puree until very smooth and creamy. Set the onion puree aside.

4. Create the Béchamel: Wipe out the saucepan used for the onions and melt an additional 2 tablespoons of butter over medium heat. Whisk in the all-purpose flour and cook the resulting roux for 1-2 minutes, keeping it pale.

5. Incorporate the Liquid: Gradually add the remaining warm milk to the roux, a small amount at a time, whisking vigorously after each addition to ensure a perfectly smooth consistency. Bring the mixture to a gentle simmer.

6. Add the Onion Puree: Whisk the pureed onions into the Béchamel. The sauce will become dense and velvety. Continue to simmer gently for 5-7 minutes, stirring frequently, until the flavors merge.

7. Seasoning and Finishing: Remove the saucepan from the heat. Whisk in the freshly grated nutmeg, salt, and white pepper to taste. If a richer finish is desired, whisk in the heavy cream.

8. Serve: The Sauce Soubise is best served warm and can be immediately plated or held over very low, indirect heat. Cover the surface directly with plastic wrap if storing briefly to prevent a skin from forming.

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