Ingredients with Measurements:
- 2 large onions, thinly sliced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup grated Gruyere cheese
- Salt and pepper to taste
Special equipment needed:
- Large saucepan
- Whisk
Step-by-step instructions:
1. In a large saucepan, melt the butter over medium heat.
2. Add the sliced onions and cook until they are soft and translucent, about 10-15 minutes.
3. Sprinkle the flour over the onions and stir to combine.
4. Slowly pour in the milk while whisking constantly to prevent lumps.
5. Cook the mixture over medium heat, whisking frequently, until it thickens and comes to a simmer, about 10-15 minutes.
6. Reduce the heat to low and stir in the grated Gruyere cheese until it is melted and fully incorporated.
7. Season the sauce with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat for cooking onions and making the sauce, low heat for melting cheese.
Serving size:
Makes about 2 cups of sauce.
Nutritional information:
Per 1/4 cup serving:
- Calories: 120
- Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 130mg
- Carbohydrates: 7g
- Fiber: 1g
- Sugar: 4g
- Protein: 5g
Substitutions for ingredients:
- Instead of Gruyere cheese, you can use any other type of cheese that melts well, such as cheddar or Swiss.
- You can use vegetable oil instead of butter for a dairy-free version of the sauce.
Variations:
- Add some chopped fresh herbs, such as thyme or parsley, to the sauce for extra flavor.
- Use the sauce as a topping for baked potatoes or roasted vegetables.
- Add some cooked bacon or ham to the sauce for a heartier version.
Tips and tricks:
- Be patient when cooking the onions, as they need to be soft and caramelized before adding the flour and milk.
- Whisk the sauce constantly while adding the milk to prevent lumps.
- Use a good quality cheese for the best flavor.
Storage instructions:
Store the sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sauce in a saucepan over low heat, stirring frequently, until heated through.
Presentation ideas:
Serve the sauce in a gravy boat or small pitcher for easy pouring.
Garnishes:
Sprinkle some chopped fresh herbs or grated cheese on top of the sauce before serving.
Pairings:
The sauce goes well with roasted meats, such as beef or pork, or steamed vegetables.
Suggested side dishes:
Serve the sauce with mashed potatoes or rice for a comforting meal.
Troubleshooting advice:
- If the sauce is too thick, add a little more milk to thin it out.
- If the sauce is too thin, simmer it over low heat for a few more minutes to thicken it.
Food safety advice:
Make sure to refrigerate any leftovers promptly to prevent bacterial growth.
Food history:
Soubise sauce is a classic French sauce made with onions and cream. It is named after the French aristocrat Charles de Rohan, Prince of Soubise.
Flavor profiles:
The sauce is creamy, savory, and slightly sweet from the caramelized onions.
Serving suggestions:
Serve the sauce warm over your favorite dish.
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Region: French