Soubise Sauce
A classic Soubise sauce, this recipe is a faithful rendition of the 1850s original, blending béchamel with cooked onions.
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Instructions
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Melt butter in a saucepan over medium heat; cook onions until soft and translucent, ensuring they do not brown.
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Briefly purée the cooked onions in a food processor, then return them to the saucepan.
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Whisk béchamel into the puréed onions and bring the sauce to a simmer.
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If using, add tomato purée and mix over heat until combined.
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Serve immediately with roasted meats or vegetables.
Nutritional Info (per serving)
Calories:
185 kcal
Carbohydrate:
14 g
Cholesterol:
35 mg
Fiber:
1 g
Protein:
4 g
Saturated Fat:
8 g
Sodium:
127 mg
Sugar:
7 g
Fat:
13 g
Unsaturated Fat:
0 g