Creamy French Onion Sauce (Soubise): A Classic Reimagined

Elevate your dinner with this luxurious yet simple French onion sauce. Perfect for transforming everyday meals into gourmet experiences!

Soubise, a timeless French creation, is the secret weapon every home chef needs. This velvety onion sauce effortlessly transforms simple roasted meats and vegetables into restaurant-worthy dishes. Best of all? It’s incredibly easy to make and endlessly customizable!

Whether you’re looking to impress guests or simply elevate a weeknight dinner, this soubise recipe is your ticket to culinary stardom. Let’s dive into the world of French cuisine and master this versatile sauce!

The Magic of Soubise: More Than Just Onions

Soubise has evolved from its classic roots. While traditional recipes called for a bechamel base, our modern version uses cream for a lighter, more luxurious texture. The result? A silky-smooth sauce that’s both comforting and elegant.

We’ve skipped the blanching step, allowing the natural sweetness of the onions to shine through. A touch of curry powder adds depth and complexity, perfectly complementing the sauce’s creamy base.

Endless Possibilities: Customizing Your Soubise

The beauty of soubise lies in its versatility. Here are some exciting variations to try:

• Cheese lover’s dream: Whisk in grated Gruyere for a decadent twist
• Lighter option: Replace some cream with flavorful stock
• Herb infusion: Add fresh thyme or tarragon for a burst of freshness
• Spice it up: Experiment with different curry powders or spice blends

Perfect Pairings: What to Serve with Soubise

This versatile sauce complements a wide range of dishes:

• Roasted chicken: A match made in culinary heaven
• Grilled pork chops: The creamy sauce balances the meat perfectly
• Pan-seared fish: For a lighter, yet indulgent meal
• Roasted vegetables: Elevate your veggie game

Ingredients

• 2 tablespoons unsalted butter
• 2 medium onions, thinly sliced
• Kosher salt
• 1 1/2 cups heavy cream
• 1 teaspoon curry powder or Vadouvan spice, optional (see note)
• Ground white pepper, to taste

Directions

1. Melt the butter in a medium saucepan over medium heat. Add the sliced onions and a generous pinch of salt. Cook, stirring frequently, for about 20 minutes until the onions are soft and most of their liquid has evaporated. Pour in the cream and let it simmer for 5 minutes, allowing the flavors to meld.
2. Transfer the hot onion and cream mixture to a blender. Add the curry powder or Vadouvan if using. Blend, starting at low speed and gradually increasing to high, until you achieve a smooth consistency. For an extra-refined texture, pass the sauce through a fine-mesh strainer, pressing on the solids. Return the sauce to the saucepan and season with salt and white pepper to taste. The ideal texture should be thicker than most sauces but thinner than a puree. Keep warm until ready to serve.

Notes

Vadouvan, a French curry powder flavored with shallots and garlic, is available in specialty food stores and online. It adds a unique depth of flavor to the sauce.