Onion Soubise Jacques Pepin Recipes

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SOUBISE



Soubise image

Suzanne Goin, the chef and owner of a number of Los Angeles restaurants, published a recipe for this surprisingly light concoction of onions, rice, cream and Gruyere in her invaluable 2005 cookbook, "Sunday Suppers at Lucques." Years later, Mark Bittman and I served it as part of a feast menu we cooked up for the Sunday Times Magazine. It is a marvelous accompaniment to roast chicken.

Provided by Sam Sifton

Categories     side dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 8

4 tablespoons unsalted butter
14 cups Spanish onions, 2 cups diced and 12 cups thinly sliced, about 3 pounds in total
2 tablespoons thyme leaves
Kosher salt and freshly ground black pepper, to taste
1/2 cup short-grained risotto rice, like Arborio
1/2 cup grated Gruyère cheese
2/3 cup heavy cream
Chopped parsley to finish

Steps:

  • Preheat oven to 300 degrees. Melt the butter in a large Dutch oven set over medium heat and, when it foams, add the onions, thyme, salt and pepper. Cook slowly for 15 to 20 minutes, stirring often and turning the heat down if it threatens to scorch the butter, until the onions are soft and translucent.
  • As the onions cook, bring a small pot of water to a boil and add the rice to the pot. Cook the rice for 5 or 6 minutes, then drain it. Add the rice to the onions and stir to combine.
  • Cover the Dutch oven tightly and place it in the oven. Allow to cook, undisturbed, for 35 minutes. Remove from oven and allow to sit for 30 more.
  • Before serving, remove the top of the Dutch oven, stir the rice, and place over a medium-low flame to reheat. Stir in the cheese and the cream and cook, stirring occasionally, until the dish is hot. Add the parsley to serve.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 5 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 10 grams, Sodium 776 milligrams, Sugar 12 grams, TransFat 0 grams

SOUBISE SAUCE



Soubise Sauce image

This soubise sauce combines bechamel sauce with cooked onions. It has many versions but this recipe is close to the original from the 1850s.

Provided by Danilo Alfaro

Categories     Dinner     Sauces     Sauce

Time 25m

Number Of Ingredients 4

4 tablespoons butter
1 pound onions (chopped)
1 quart béchamel sauce
Optional: 2 cups tomato purée

Steps:

  • Serve right away with roasted meats or vegetables.

Nutrition Facts : Calories 185 kcal, Carbohydrate 14 g, Cholesterol 35 mg, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, Sodium 127 mg, Sugar 7 g, Fat 13 g, ServingSize 1 quart (12 servings), UnsaturatedFat 0 g

RICE WITH ONIONS



Rice With Onions image

Provided by Jacques Pepin

Categories     side dish

Time 30m

Yield 6 servings

Number Of Ingredients 9

1 tablespoon unsalted butter
1 tablespoon canola oil
2 medium-size onions (8 ounces total), peeled and chopped (1 1/2 cups)
1/2 teaspoon dried thyme
2 bay leaves
2 cups extra-long-grain white rice
4 cups chicken stock, preferably homemade
Salt to taste
1/2 teaspoon freshly ground black pepper

Steps:

  • In a saucepan or sturdy casserole dish, heat the butter and oil. When hot, add the onions, and saute over medium to high heat 2 to 3 minutes. Stir in the thyme, bay leaves and rice, mixing until the rice is coated with butter and oil.
  • Add the chicken stock, salt and pepper. Bring to a strong boil, stirring occasionally, over high heat. Then reduce the heat to very low, cover with a tight-fitting lid and cook about 20 minutes.
  • Fluff the rice with a fork and remove bay leaf. Serve immediately with mussels.

Nutrition Facts : @context http, Calories 345, UnsaturatedFat 4 grams, Carbohydrate 61 grams, Fat 7 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 2 grams, Sodium 628 milligrams, Sugar 4 grams, TransFat 0 grams

JACQUES PEPIN'S ONION SOUP GRATINEE



Jacques Pepin's Onion Soup Gratinee image

This is an amazingly easy way to make classic French Onion Soup. The quality of your stock will determine the quality of the soup. This makes four lovely individual crocks of cheese topped soup, assuming your crocks will hold at least two cups.

Provided by Chef Kate

Categories     Lunch/Snacks

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons unsalted butter
3 onions, sliced
7 cups unsalted chicken stock, preferably homemade
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper
16 slices baguette
10 ounces gruyere, grated on the large hole side of a box grater (or Comte or Emmenthaler)

Steps:

  • Melt the butter in a large saucepan and saute the onions over medium high heat for about eight minutes or until they are lightly browned.
  • Add stock, salt and pepper (if your stock is salted, do not add additional salt) and boil gently for about 15 minutes.
  • In the meanwhile, pre-heat the oven to 400°F.
  • Toast the baguette slices in the oven.
  • Place one or two slices of baguette in the bottom of each of four ovenproof crocks.
  • Add 1/4 cup of grated cheese to each crock and place the crocks on a cookie sheet.
  • Ladle the onion and stock mixture into the crocks.
  • Top with the remaining grated cheese, pressing some of the cheese against the lip of each crock.
  • Bake for 35 to 45 minutes or until cheese is beautifully browned.
  • In the last few moments, place the remaining baguette slices in the oven to warm.
  • Serve the soup immediately with the toasted slices of baguette.

SAUCE SOUBISE (ONION SAUCE)



Sauce Soubise (Onion Sauce) image

Make and share this Sauce Soubise (Onion Sauce) recipe from Food.com.

Provided by Jackie 6

Categories     Sauces

Time 25m

Yield 1 1/3 cups

Number Of Ingredients 6

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

Steps:

  • 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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