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Le Chaudron recipe
Sauce Soubise aux oignons
Soubise onion cream sauce
⏱ 35 minServes 4Medium245 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)yellow onions, thinly sliced
500 ml (2 cups)classic béchamel
100 g (3½ oz)unsalted butter
100 ml (½ cup)thick crème fraîche
1 pinchgrated nutmeg
1 pinchground white pepper
1 pinchfleur de sel (flaky sea salt)
- 500 g (18 oz) yellow onions, thinly sliced
- 500 ml (2 cups) classic béchamel
- 100 g (3½ oz) unsalted butter
- 100 ml (½ cup) thick crème fraîche
- 1 pinch grated nutmeg
- 1 pinch ground white pepper
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Melt the butter in a large sauté pan over very low heat and add the onions.
- Cook, covered, over very low heat for 30 minutes, stirring regularly, until soft but not colored.
- The onions should be completely translucent and soft with no browning.
- Meanwhile, make a classic béchamel with butter, flour and milk.
- Blend the onions with the hot béchamel until perfectly smooth.
- Strain through a fine sieve, pressing well, for a velvety texture.
- Stir in the crème fraîche and grated nutmeg, then taste, adjust the seasoning and serve hot.
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