Best 5 Soubise Recipes

SOUBISE

Steps:

• Preheat oven to 300 degrees. Melt the butter in a large Dutch oven set over medium heat and, when it foams, add the onions, thyme, salt and pepper. Cook slowly for 15 to 20 minutes, stirring often and turning the heat down if it threatens to scorch the butter, until the onions are soft and translucent.
• As the onions cook, bring a small pot of water to a boil and add the rice to the pot. Cook the rice for 5 or 6 minutes, then drain it. Add the rice to the onions and stir to combine.
• Cover the Dutch oven tightly and place it in the oven. Allow to cook, undisturbed, for 35 minutes. Remove from oven and allow to sit for 30 more.
• Before serving, remove the top of the Dutch oven, stir the rice, and place over a medium-low flame to reheat. Stir in the cheese and the cream and cook, stirring occasionally, until the dish is hot. Add the parsley to serve.

SAUCE SOUBISE (ONION SAUCE)

Steps:

• Cook the onions in 2 T of butter until they are very soft (about 12 minutes). They should not brown. (In France they puree the onions for a more refined sauce.) At this point it's your choice.
• In a saucepan, melt the other 2 T of butter & incorporate the flour, stirring over low heat for 2 minutes.
• Gradually whisk in the milk, blending well after each addition. Cook the sauce over low to medium heat until it thickens & comes just to a boil. Remove from heat & stir in the cooked onions & heavy cream.

SAUCE SOUBISE

Steps:

• To Béchamel sauce add Gruyère cheese, Parmesan cheese, and onion. Add salt and pepper to taste. Heat until flavors are thoroughly blended and the sauce is smooth.

YELLOW TURNIP SOUBISE

Steps:

• Put the turnips, onions,water and salt in a large pot and bring to a boil.
• Add the rice, stir until well mixed and cover.
• Lower the heat and simmer for 50 minutes, or until the vegetables are very soft.
• In several batches, puree contents of pot in a food processor or blender until smooth.
• Return the puree to the pot. Salt and pepper to taste.
• This soup gets better as it sits and is better the next day.

ONION SAUCE (SAUCE SOUBISE)

Steps:

• Melt the butter over a gentle heat.
• Add the onions and cook in a covered saucepan over a low heat until really soft but not browned.
• Season with salt and freshly ground pepper. Stir in the flour, add the milk and simmer gently for an additional 5 minutes until thickened.
• This sauce keeps for 3-4 days covered in the fridge.
• Variation: Onion and Mint Sauce.
• Add 2-3 tablespoons freshly chopped mint to the Onion Sauce before serving.