Sauce 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.

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.

RABBIT WITH ROSEMARY SPAETZLE, ONION SOUBISE AND MUSTARD VERMOUTH SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Sprinkle the rabbit legs with salt and pepper. Place a large Dutch oven over high heat and add the oil. Let get hot, then add the rabbit legs and sear on both sides, 5 to 7 minutes per side. Transfer to a plate until ready to use.
• Reduce the heat to medium-low, then add the onions. Season with salt and saute until translucent, 5 to 7 minutes. Add the vermouth and mustard and bring to a simmer. Add the butter, the rabbit legs and rosemary atop the onions. Cover the pan and bake until the rabbit is tender, 35 to 40 minutes.
• Remove the rabbit from the Dutch oven and set aside. Put the Dutch oven back over medium-high heat and add the cream to the cooking liquid and onions. Cook until heated through and thickened, about 2 minutes.
• For the spaetzle: Bring a large pot of water to a boil.
• Whisk the eggs, milk, rosemary, salt and pepper together in a small mixing bowl. Add the flour gradually until a thick batter is formed.
• Over the boiling water, push the batter through the bottom of a colander with a spatula and simmer until the spaetzle float to the top, 3 to 4 minutes. Strain and place on a paper towel-lined sheet tray. Let cool slightly.
• Heat a 14-inch cast-iron pan over medium-high heat. Add the butter and heat until frothy and browned. Add the spaetzle and cook until crisp, 2 to 3 minutes. Drain on the paper towels and season with salt.
• Place the spaetzle in a large shallow dish and top with the rabbit legs. Pour the sauce over the legs and serve.

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 SAUCE

Steps:

• In a large pot over medium-low heat, add butter and when melted and it starts sizzling, add onions and sea salt.
• Stir to coat, cover and cook until soft and translucent, about 20 minutes, stirring occasionally - DON'T brown them.
• Meanwhile on medium heat, make the béchamel sauce and season with freshly ground black pepper and salt - don't add nutmeg; set aside.
• When the cooking time is up, remove the lid and let the liquid evaporate from the onion mixture, about 10 minutes, stirring often to prevent it from browning.
• Remove from the heat and transfer the onions to the bowl of a food processor. Purée them until the texture is smooth, 15 to 20 seconds.
• Add the puréed onions to the béchamel, stir well and bring the mixture to a simmer. Depending on what it will be served with, season it appropriately.
• Serve immediately otherwise, place some wax paper on top to prevent a skin from forming and move it to the back burner, keeping it warm until needed.
• To view this recipe on YouTube, click on this link >>>> https://youtu.be/gbeRugb9_lw