Soubise (French Onion Sauce)

Method

1. 1

   In a medium saucepan, melt 2 tablespoons butter over medium heat until foaming. Add onions along with a large pinch of salt and cook, stirring frequently, until softened and most liquid has evaporated, about 20 minutes. Stir in cream and simmer for 5 minutes.

2. 2

   Transfer hot onions and cream to a blender. Add curry powder or Vadouvan if using, and blend, starting at low speed and gradually increasing to high, until a smooth sauce forms. If desired, pass sauce through a fine-mesh strainer, pressing on solids with a spoon, for an even more refined texture. Return onion sauce to saucepan and season with salt and white pepper (note that sauce should have a texture that's thicker than most sauces but thinner than a puree). Keep warm.

Nutrition

calories

246 kcal

fatContent

24 g

fiberContent

1 g

sugarContent

4 g

sodiumContent

96 mg

proteinContent

2 g

cholesterolContent

75 mg

carbohydrateContent

6 g

saturatedFatContent

16 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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