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
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.
SOUBISE SAUCE
How to make French Soubise Sauce
Provided by Healing Tomato
Categories Appetizer
Time 30m
Number Of Ingredients 6
Steps:
- Preheat the milk (lukewarm) and set it aside.
- Peel the onion and cut it into long, thin strips
Nutrition Facts : ServingSize 5 g, Calories 671 kcal, Carbohydrate 27 g, Protein 10 g, Fat 58 g, SaturatedFat 36 g, Cholesterol 182 mg, Sodium 133 mg, Fiber 1 g, Sugar 14 g
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
ROASTED CHICKEN WITH CLASSIC OR CURRY SOUBISE (ONION SAUCE) RECIPE
Soubise, an old-school French sauce classically made by pureeing softened onions with bechamel, is a great pairing for all sorts of roasted meats, like the roast chicken here. In this more modern version, it's simplified and lightened by using cream in place of the bechamel, then flavored with curry powder or vadouvan, a French variation on curry powder with garlic and shallots.
Provided by Daniel Gritzer
Categories Entree Condiments and Sauces Mains
Time 1h
Yield 4
Number Of Ingredients 6
Steps:
- Set oven rack to upper-middle position and preheat oven to 400°F. Using sharp kitchen shears, remove spine from chicken and reserve for another use (such as homemade chicken stock ). Flatten chicken by placing skin side up on cutting board and applying firm pressure to breast bone. Season generously with salt and pepper.
- Set wire rack in rimmed baking sheet lined with aluminum foil. Position chicken so that breasts are aligned with center of baking sheet and legs are close to edge. Roast for 20 minutes, then rub skin all over with the 1 tablespoon softened butter. Return to oven and cook until thickest part of breast close to bone registers 150°F on an instant-read thermometer and joint between thighs and body registers at least 170°F, 25 to 45 minutes longer.
- Meanwhile, in a medium saucepan, melt remaining 2 tablespoons butter over medium heat until foaming. Add onions and cook, stirring frequently, until softened and most liquid has evaporated, about 20 minutes. Stir in cream and simmer for 5 minutes.
- Transfer hot onions and cream to a blender. Add curry powder or vadouvan if using, and blend, starting at low speed and gradually increasing to high, until a smooth sauce forms. If desired, pass sauce through a fine-mesh strainer, pressing on solids with a spoon, for an even more refined texture. Return onion sauce to saucepan and season with salt and white pepper (note that sauce should have a texture that's thicker than most sauces but thinner than a puree). Keep warm.
- Carve chicken and serve, spooning sauce all around.
Nutrition Facts : Calories 960 kcal, Carbohydrate 11 g, Cholesterol 343 mg, Fiber 1 g, Protein 47 g, SaturatedFat 37 g, Sodium 990 mg, Sugar 7 g, Fat 80 g, ServingSize Serves 4, UnsaturatedFat 0 g
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 SAUCE
Creamy, smooth and tasty, this sauce is an excellent choice for enhancing and elevating your dinner.
Provided by Francine Lizotte @ClubFoody
Categories Other Sauces
Number Of Ingredients 5
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
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
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- For the soubise sauce, finely grate the onion into a bowl, collecting the juices. Melt 20g butter in a small saucepan over medium heat. Cook the onion for 15 minutes or until caramelised, stirring regularly.
- Add the remaining butter to the pan. Once melted, add the flour and cook for one minute. Gradually whisk in the milk until thickened. Season with salt and pepper. Remove from the heat and keep warm.
- For steak: Lightly bash the steak with a rolling pin or meat mallet to tenderise. Season both sides with salt and pepper. Heat a frying pan over medium-high heat and cook the steak to your liking. Remove and set aside for five minutes to rest.
- Fry the bacon for three minutes each side or until golden. Remove and keep warm. Reduce the heat to medium and wipe the pan clean. Spread the buns with butter and scatter with the cheese, pressing firmly down.
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- In a wide sauté pan or saucepan over low heat, melt butter. Add onions, season with salt, and stir to coat with butter. Cover pan and, stirring occasionally, cook until softened, 20 to 25 minutes.
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- Preheat oven to 350°F. Melt butter in a Dutch oven over medium. When butter foams, add onions, thyme, salt, and pepper. Cook, stirring occasionally, until onions soften but do not color, about 12 minutes. Remove from heat.
- While onions are cooking, bring a small pot of water to a boil over medium-high. Add rice, and cook 5 minutes. Drain and stir rice into onions.
- Cover Dutch oven with aluminum foil; cover with lid. Cook in preheated oven 30 minutes. Remove from oven, and let stand, covered, until rice is tender, about 15 minutes. Stir heavy cream and Gruyère into hot onion mixture until cheese is melted and mixture is creamy. Adjust seasoning to taste. Stir in green garlic and parsley until combined.
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- Assemble the smoker by spreading 1/2 cup small, dry hardwood chips over the bottom of the smoker, then place the drip tray and rack directly on the chips. (To jury-rig a smoker, line a wok or disposable aluminum baking pan with heavy-duty foil and spread with dry wood chips; top with another layer of foil—to catch drips—and a rack. Cover the wok or pan by sealing it tightly with a lid or sheet of foil.)
- Preheat the oven to 325°. Place a sheet of foil on the smoker rack; poke holes all over. In a well-ventilated area, set the smoker over high heat. When smoke rises from all sides, spread the onion over the foil. Cover and smoke for 45 seconds. Remove the onion.
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