Onions Soubise Food

SOUBISE SAUCE

Steps:

• Serve right away with roasted meats or vegetables.

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.

SOUBISE (BRAISED RICE AND ONIONS)

Steps:

• Preheat oven to 300 degrees.
• Drop the rice into 4 quarts of boiling salted water and boil for 5 minutes exactly. Drain immediately.
• Add the 4 Tbsp of butter to a 3-quart, fireproof casserole and place in the oven.
• When the butter is foaming in the casserole, stir in the onions. As soon as they are well coated with butter, stir in the rice and seasonings.
• Cover and cook very slowly in the 300°F oven for about 1 hour, stirring occasionally. The rice and onions should become very tender and will usually turn a light golden yellow.
• Correct seasoning.
• Just before serving, stir in the cream and cheese, and then the butter. Taste again for seasoning. Turn into a hot vegetable dish and sprinkle with parsley.

SOUBISE

Steps:

• Preheat oven to 300.
• In med pan bring water to a boil.
• Add rice and 1/2 tsp salt.
• Cook uncovered 5 minutes.
• Drain.
• In 3 qt round casserole stir onions and melted butter until coated.
• Bake covered at 300 for 15 minutes.
• Remove from oven.
• Add the ricee 1/2 tsp salt and pepper.
• Bake at 300 for 1 hour.
• Remove from oven.
• Stir the whipping cream and 2 TBS butter into the rice mixture.
• Sprinkle with cheese (s) and parsley.
• Serve immediately.

SOUBISE (WHITE ONION SAUCE)

Steps:

• Saute the onions in the butter until transpaents.
• Add the veloute sauce (posted separately) to the onions and bring the sauce to a boil.
• Reduce the heat to a simmer and cook for 30 minutes At this point puree the sauce in a blender.
• This will give you a smooth sauce.
• Add the whipping cream and then season to taste.

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.

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.