Sauce Soubise (Onion Sauce)

"This is a good sauce (if you like onions) to use with any grilled meat."
 
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Ready In:
25mins
Ingredients:
6
Yields:
1 1/3 cups
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ingredients

  • 2 white onions, chopped finely
  • 4 tablespoons butter (2 for cooking the onion & 2 to make the roux)
  • 2 tablespoons flour
  • 1 cup milk
  • salt & pepper, to taste
  • 3 tablespoons heavy cream
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directions

  • 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.

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RECIPE SUBMITTED BY

I'm from Ohio & my husband's from Oklahoma. We met & married in Washington, DC. Soon we moved to Oklahoma & lived there for 20 years, raising our 2 daughters. John is an electrical engineer & we had our own consulting firm there. In 1996, a year after our youngest graduated from high school, John took a job with an international company, & I retired. We took to the road. We lived in Puerto Rico, Panama, Texas, Montana, Pennsylvania, Massachusetts, Colorado & California. We'd be in each place about 6 to 8 months while he built a substation, then we'd be off again. We loved it. We'd be somewhere long enough to get the local feel, but not long enough to get bored. Montana & Massachusetts were our favorites, so about 2 years ago, when the time came to settle down, John went job hunting again. Not many engineering jobs in Montana so Massachusetts won the prize...Us. We love it here, especially all the history. The only drawback is both our daughters live in Seattle (about 3500 miles away). Thank heavens for telephones & email. Airplanes keep us together, but it's a long flight. We figure someday we'll have to move out there, but hopefully not for quite a few years. I have always enjoyed cooking & used MicroCook for many years. I have thousands of recipes in that program. In fact when I got a new computer, the guru that assembled it for me had to figure a way to get it on to my new computer. I also have tons of cookbooks...just ask my husband. They take up 3 bookcases. I hope you enjoy any of my recipes that you try, but I know everyone's taste is different. I love reading the reviews & trying new stuff. Sometimes it goes over big & sometimes it becomes a one-shot meal. <img src="http://i605.photobucket.com/albums/tt137/cathrineq/ZWT-TM1.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
 
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