SOUBISE SAUCE
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
SAUCE SOUBISE (ONION SAUCE)
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
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.
SOUBISE
Suzanne Goin, the chef and owner of a number of Los Angeles restaurants, published a recipe for this surprisingly light concoction of onions, rice, cream and Gruyere in her invaluable 2005 cookbook, "Sunday Suppers at Lucques." Years later, Mark Bittman and I served it as part of a feast menu we cooked up for the Sunday Times Magazine. It is a marvelous accompaniment to roast chicken.
Provided by Sam Sifton
Categories side dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 5 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 10 grams, Sodium 776 milligrams, Sugar 12 grams, TransFat 0 grams
SOUBISE
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
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
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