SOUBISE
Sauce
Instructor: Richard Feroze
416.710.8126
Richard.Feroze@outlook.com
Ratio Formula
2 Parts Onions : 1 Part Butter

Ingredients List

  • 2 White Onions, Sliced
  • 4 Cloves Garlic, Sliced
  • 1/2 Lb of Butter, Unsalted
  • 2 Sprigs of Thyme
  • 2 Bay Leaves, 1 Clove
  • Salt & Pepper, To Taste
Step 1
Sauce Soubise (Onion Sauce) is a staple of classic French cuisine and a derivative of Sauce Béchamel.
Step 2
In a medium size stock pot on medium-low heat, add butter and melt.  Try not to boil the butter as it will split.
Step 3
Add onions and garlic to the pot and saute for 5 minutes.  The onions and garlic should have no colour.
Step 4
Add spices, thyme sprigs and bay leaves to your pot.  Cover with lid and simmer until onions and garlic are tender and soft to the touch.  Remove from heat.  
Step 5
Using a hand blender, blend liquid to a fine, smooth sauce-like consistency.  Add more water and adjust with Salt if necessary to get your ideal sauce-like consistency.  Serve Hot!
SOUBISE SAUCE

A rich and hearty sauce, perfect for those cold autumn and winter nights.