|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The soubise sauce is a classic cream sauce made by sautéeing onions and adding them to a basic béchamel sauce. The result is rich and velvety, making the sauce an excellent accompaniment for vegetables, eggs, fish, and meats, or as a base for casseroles. Traditionally the onions are puréed before adding them to the sauce, but this isn't essential; if you don't purée them, however, you'll want to chop them pretty small.
One of the most simple variations on the classic soubise sauce is to add some tomato purée just before serving. This ingredient is optional but does add a nice flavor and color to the sauce.
- 4 tablespoons butter
- 1 pound onions (chopped)
- 1 quart béchamel sauce
- Optional: 2 cups tomato purée
Gather the ingredients.
In a heavy-bottomed saucepan, melt the butter over medium heat. Add the onions and cook until they are soft and translucent. Make sure not to let them turn brown.
Transfer the cooked onions to a food processor. Purée briefly and then return them to the pot.
Whisk the béchamel into the puréed onions and bring the sauce to a simmer.
Add the tomato purée, if using, and gently mix over the heat until combined.
Serve right away with roasted meats or vegetables.
Ways to Serve Soubise Sauce
Because this sauce has such a basic flavor, it goes well with a variety of dishes.
- Serve with roasted chicken; spoon the sauce on the plate and place the chicken pieces on top.
- Drizzle some sauce over roasted root vegetables, like potatoes, beets, carrots, and parsnips.
- Soubise goes nicely with pork tenderloin.
- Transform a simple chicken and rice casserole into something special by serving the sauce on top.
- Place a thin layer of sauce underneath a pan-fried piece of fish.
- Serve a dish of soubise with a roasted prime rib of beef.
- Some recipes call for caramelizing the onions, which requires a longer cooking time over low heat. The onions acquire a rich, sweet taste, adding another layer of flavor to the sauce.
- There is a version of soubise that is made of slow-cooked rice and onions, along with cream and Gruyere or Emmenthal cheese. A starchy rice is cooked and pureed along with the cooked onions, and then combined with the cream and cheese.
- If you don't have time to make the bechamel, you can substitute it with heavy cream.
How to Store
You can keep any unused soubise in the refrigerator for 4 to 5 days. Make sure it is fully cooled and then place a piece of plastic wrap directly on the top to prevent a film from developing.