Ingredients with Measurements:
- 2 large onions, thinly sliced
- 2 tablespoons unsalted butter
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Large skillet
- Blender or food processor
Step-by-step instructions:
1. Melt the butter in a large skillet over medium heat.
2. Add the onions and cook, stirring occasionally, until they are soft and translucent, about 10 minutes.
3. Add the white wine and cook until the liquid has evaporated, about 5 minutes.
4. Transfer the onion mixture to a blender or food processor and puree until smooth.
5. Return the puree to the skillet and stir in the heavy cream, salt, and black pepper.
6. Cook over low heat, stirring occasionally, until the sauce has thickened, about 10 minutes.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat for cooking onions and white wine, low heat for simmering the sauce.
Serving size:
Makes about 1 1/2 cups of sauce, serving size varies depending on dish.
Nutritional information:
Calories: 120
Fat: 10g
Carbohydrates: 5g
Protein: 1g
Sodium: 200mg
Substitutions for ingredients:
- Yellow onions can be used instead of white onions.
- Chicken or vegetable broth can be used instead of white wine.
- Half-and-half can be used instead of heavy cream.
Variations:
- Add chopped fresh herbs such as thyme or rosemary for extra flavor.
- Substitute red wine for white wine for a richer flavor.
- Add a pinch of nutmeg for a warm, spicy flavor.
Tips and tricks:
- Be sure to cook the onions until they are very soft and caramelized for the best flavor.
- Use a blender or food processor to puree the onions for a smooth, creamy sauce.
- Stir the sauce frequently while it simmers to prevent burning.
Storage instructions:
Store leftover sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sauce in a small saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the sauce over grilled or roasted meats, vegetables, or pasta.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or chives.
Pairings:
Pairs well with grilled or roasted meats, vegetables, or pasta.
Suggested side dishes:
Serve with a side of roasted or grilled vegetables, such as asparagus or Brussels sprouts.
Troubleshooting advice:
If the sauce is too thick, add a splash of milk or cream to thin it out.
Food safety advice:
Be sure to cook the onions thoroughly to prevent foodborne illness.
Food history:
Soubise sauce is a classic French sauce made with pureed onions and cream.
Flavor profiles:
Soubise sauce has a rich, creamy flavor with a subtle sweetness from the caramelized onions.
Serving suggestions:
Serve the sauce warm or at room temperature.
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Region: French