Soubise Food

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SOUBISE SAUCE



Soubise Sauce image

This soubise sauce combines bechamel sauce with cooked onions. It has many versions but this recipe is close to the original from the 1850s.

Provided by Danilo Alfaro

Categories     Dinner     Sauces     Sauce

Time 25m

Number Of Ingredients 4

4 tablespoons butter
1 pound onions (chopped)
1 quart béchamel sauce
Optional: 2 cups tomato purée

Steps:

  • Serve right away with roasted meats or vegetables.

Nutrition Facts : Calories 185 kcal, Carbohydrate 14 g, Cholesterol 35 mg, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, Sodium 127 mg, Sugar 7 g, Fat 13 g, ServingSize 1 quart (12 servings), UnsaturatedFat 0 g

SOUBISE (BRAISED RICE AND ONIONS)



Soubise (Braised Rice and Onions) image

From Julia Child's "Mastering the Art of French Cooking". This is a savory mixture of sliced onions, rice and butter cooked slowly together until they melt into a puree. The natural moisture of the onions is sufficient to cook the rice; no other liquid is needed. Soubise is particularly good with veal or chicken. It may be turned into a sauce soubise by pureeing it with a sauce bechamel or veloute and enriching it with cream.

Provided by melissam9

Categories     Rice

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 cup rice
4 quarts rapidly boiling water
1 1/2 tablespoons salt
4 tablespoons butter
2 lbs thinly sliced yellow onions (6-7 cups)
1/2 teaspoon salt
1/8 teaspoon pepper
salt and pepper, to taste
1/4 cup whipping cream
1/4 cup grated swiss cheese
2 tablespoons softened butter
1 tablespoon minced parsley

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.

Nutrition Facts : Calories 275.5, Fat 16.7, SaturatedFat 10.4, Cholesterol 48.3, Sodium 2049.8, Carbohydrate 28.8, Fiber 2.4, Sugar 6.6, Protein 4

SOUBISE



Soubise image

BF and I went to the casino the other night and the Chinese section of the buffet had a dish by this name. I knew it was rice and very rich and that I needed to find a recipe for it! This is it!!! I did sub 1/2 and 1/2 with no problems and by all means use the food processor for the onions!

Provided by LAURIE

Categories     Long Grain Rice

Time 1h35m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 1/2 cups water
1/2 cup long grain rice
1/2 teaspoon salt
6 -7 cups thinly sliced yellow onions (I used a sweet variety)
2 tablespoons butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup whipping cream
2 tablespoons butter
1/4 cup shredded swiss cheese or 1/4 cup cheddar cheese (or both)
1 tablespoon snipped parsley

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.

Nutrition Facts : Calories 182.5, Fat 9.6, SaturatedFat 6, Cholesterol 28.6, Sodium 346.3, Carbohydrate 21.9, Fiber 1.9, Sugar 5.2, Protein 3.1

SOUBISE SAUCE



SOUBISE SAUCE image

Creamy, smooth and tasty, this sauce is an excellent choice for enhancing and elevating your dinner. VIDEO https://youtu.be/gbeRugb9_lw

Provided by CLUBFOODY

Categories     Sauces

Time 45m

Yield 2 cup

Number Of Ingredients 5

6 tablespoons butter
6 cups yellow onions, chopped (or sliced Lyonnaise cut)
1 teaspoon sea salt
1 1/2 cups bechamel sauce
1/4 teaspoon hot paprika (substitute tomato purée, herbs or spices)

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.

Nutrition Facts : Calories 498.2, Fat 35.1, SaturatedFat 22.1, Cholesterol 91.6, Sodium 1486.3, Carbohydrate 45, Fiber 8.3, Sugar 20.4, Protein 5.7

SAUCE SOUBISE



Sauce Soubise image

Provided by James Beard

Categories     Sauce     Cheese     Onion     Parmesan     Winter     House & Garden

Yield Makes 6 to 8 servings

Number Of Ingredients 4

1 1/2 cups Béchamel sauce
1/2 cup grated Gruyère cheese
1/4 cup grated Parmesan cheese
1 cup cooked puréed onion

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.

SAUCE SOUBISE (ONION SAUCE)



Sauce Soubise (Onion Sauce) image

Make and share this Sauce Soubise (Onion Sauce) recipe from Food.com.

Provided by Jackie 6

Categories     Sauces

Time 25m

Yield 1 1/3 cups

Number Of Ingredients 6

2 white onions, chopped finely
4 tablespoons butter (2 for cooking the onion & 2 to make the roux)
2 tablespoons flour
1 cup milk
salt & pepper, to taste
3 tablespoons heavy cream

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 (WHITE ONION SAUCE)



Soubise (White Onion Sauce) image

This delicately onion flavored sauce has wide application. Use on poultry, fish or vegies. Any dish you want to give onion flavor to will benefit from this recipe

Provided by TishT

Categories     Sauces

Time 40m

Yield 1 3/4 cups

Number Of Ingredients 5

1 1/2 cups veloute sauce
2 medium onions
2 tablespoons butter
2 tablespoons whipping cream
salt and pepper

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.

Nutrition Facts : Calories 228.3, Fat 19.6, SaturatedFat 12.3, Cholesterol 58.4, Sodium 103.8, Carbohydrate 13.2, Fiber 1.8, Sugar 5.4, Protein 1.6

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