Soubise or White Onion Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 45 min Total: 45 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

three blanched and sliced onions ↝ Onions, raw [Vegetables and Vegetable Products]
half a pint of milk ↝ Milk, NFS [Milk, reduced fat]
half an ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a bunch of herbs (thyme, parsley, and bayleaf)
half a pint of thick Bechamel sauce
two tablespoonfuls of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (7)

Cook the blanched and sliced onions with milk, butter, pepper, salt, herbs, and Bechamel sauce.
Boil slowly for three quarters of an hour.
Remove the herbs.
Pass the sauce with the onions through the tammy or hair sieve.
Add cream.
Make it hot in the bain marie.
Use.

Original Text

Soubise or White Onion Sauce.—Cook three blanched and sliced onions, with half a pint of milk, half an ounce of butter, a little pepper and salt, a bunch of herbs (thyme, parsley, and bayleaf), and half a pint of thick Bechamel sauce, boil slowly for three quarters of an hour, then remove the herbs and pass the sauce with the onions through the tammy or hair sieve, then add two tablespoonfuls of cream, make it hot in the bain marie, and use.

Notes

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