Onions Soubise Recipes
SOUBISE
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
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
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
SOUBISE SAUCE
How to make French Soubise Sauce
Provided by Rini
Categories Appetizer
Time 30m
Number Of Ingredients 6
Steps:
- Preheat the milk (lukewarm) and set it aside.
- Peel the onion and cut it into long, thin strips
Nutrition Facts : ServingSize 5 g, Calories 671 kcal, Carbohydrate 27 g, Protein 10 g, Fat 58 g, SaturatedFat 36 g, Cholesterol 182 mg, Sodium 133 mg, Fiber 1 g, Sugar 14 g
SAUCE SOUBISE (ONION SAUCE)
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
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.
SOUBISE (BRAISED RICE AND ONIONS)
From Julia Child's "Mastering the Art of French Cooking". This is a savory mixture of sliced onions, rice and butter cooked slowly together until they melt into a puree. The natural moisture of the onions is sufficient to cook the rice; no other liquid is needed. Soubise is particularly good with veal or chicken. It may be turned into a sauce soubise by pureeing it with a sauce bechamel or veloute and enriching it with cream.
Provided by melissam9
Categories Rice
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees.
- Drop the rice into 4 quarts of boiling salted water and boil for 5 minutes exactly. Drain immediately.
- Add the 4 Tbsp of butter to a 3-quart, fireproof casserole and place in the oven.
- When the butter is foaming in the casserole, stir in the onions. As soon as they are well coated with butter, stir in the rice and seasonings.
- Cover and cook very slowly in the 300°F oven for about 1 hour, stirring occasionally. The rice and onions should become very tender and will usually turn a light golden yellow.
- Correct seasoning.
- Just before serving, stir in the cream and cheese, and then the butter. Taste again for seasoning. Turn into a hot vegetable dish and sprinkle with parsley.
Nutrition Facts : Calories 275.5, Fat 16.7, SaturatedFat 10.4, Cholesterol 48.3, Sodium 2049.8, Carbohydrate 28.8, Fiber 2.4, Sugar 6.6, Protein 4
SOUBISE SAUCE
Provided by Alex Guarnaschelli
Categories condiment
Time 35m
Yield 8 servings (2 1/2 to 3 cups)
Number Of Ingredients 9
Steps:
- Cook the onion: In a medium saute pan, combine the butter and onions with 2 tablespoons water and a generous pinch of salt over medium-low heat. Cook, stirring occasionally, until tender, 8 to 10 minutes. (There should be little liquid in the pan and the onion should not be browned.)
- Make the cream base: In a saucepan, add the cream and warm over medium heat. Allow the cream to come to a boil and reduce slightly, 2 to 3 minutes. Add the Gruyere and Parmesan and let melt a little. Add the Worcestershire, nutmeg, lemon zest and salt and pepper to taste. Whisk the ingredients together in the pan and let it cook until the cream thickens, 2 to 3 minutes.
- Pour the cream base over the onions and bring to a simmer. Remove from the heat, then stir and let the mixture rest for 2 to 3 minutes. Taste for seasoning.
ONIONS SOUBISE RECIPE
Provided by á-2053
Number Of Ingredients 7
Steps:
- Peel onions and slice very thinly. Be sure to remove all dry, papery layers. Blanch in boiling, lightly salted, water to cover for 8 or 9 minutes. Drain off water but reserve about 1/2 cup. Melt 3 Tbs. butter in a heavy saucepan or casserole. Add blanched onions and turn through butter with a wooded spoon. Cover andsimmer very slowly over low heat for about 20 minutes or until onions are almost completely soft and melted. Do not let them brown. Sprinkle with salt and pepper. While onions are cooking, parboil rice for 15 minutes in well-salted boiling water. Drain thoroughly. Add rice to onions after they have cooked for 20 minutes. add a little more butter if mixture seems dry. Cover and continue simmering for another 10 or 15 minutes,stirring frequently. If mixture seems very dry add one or two Tbs. of the reserved onion water. When rice and onions are completely soft, and mashable, puree through a seive or in a food processor. Return puree to pot and stir in two or three Tbs. heavy sweet cream. Heat thoroughly, stir to combine, adjust seasonings and stir in parsley.
More about "onions soubise recipes"
JULIA CHILD'S SOUBISE RECIPE<BR/> (ONION & RICE CASSEROLE)
From kitchenparade.com
Estimated Reading Time 6 mins
ONION SOUBISE | COOKSTR.COM
From cookstr.com
Category SaucesEstimated Reading Time 3 mins
- In a wide sauté pan or saucepan over low heat, melt butter. Add onions, season with salt, and stir to coat with butter. Cover pan and, stirring occasionally, cook until softened, 20 to 25 minutes.
- Uncover and cook just until most of the liquid has evaporated. Look for the viscous texture of a marmalade.
SMOKED-ONION SOUBISE RECIPE - JASON ALLEY | FOOD & WINE
From foodandwine.com
Servings 4Total Time 1 hr
- Assemble the smoker by spreading 1/2 cup small, dry hardwood chips over the bottom of the smoker, then place the drip tray and rack directly on the chips. (To jury-rig a smoker, line a wok or disposable aluminum baking pan with heavy-duty foil and spread with dry wood chips; top with another layer of foil—to catch drips—and a rack. Cover the wok or pan by sealing it tightly with a lid or sheet of foil.)
- Preheat the oven to 325°. Place a sheet of foil on the smoker rack; poke holes all over. In a well-ventilated area, set the smoker over high heat. When smoke rises from all sides, spread the onion over the foil. Cover and smoke for 45 seconds. Remove the onion.
- In a saucepan of boiling water, cook the rice for 3 minutes; drain. In an enameled cast-iron casserole, melt the butter. Add the onion and cook over moderate heat until softened. Add the rice, cream and nutmeg and bring to a boil. Cover and bake until the onion is tender, 30 minutes. Increase the oven temperature to 400°. Stir the cheese into the onion and bake for 5 minutes. Season with salt and pepper; garnish with the chives.
GREEN-GARLIC SOUBISE RECIPE - SUZANNE GOIN | FOOD & WINE
From foodandwine.com
Servings 2.5Total Time 1 hr 25 minsCategory Side Dishes
- Preheat oven to 350°F. Melt butter in a Dutch oven over medium. When butter foams, add onions, thyme, salt, and pepper. Cook, stirring occasionally, until onions soften but do not color, about 12 minutes. Remove from heat.
- While onions are cooking, bring a small pot of water to a boil over medium-high. Add rice, and cook 5 minutes. Drain and stir rice into onions.
- Cover Dutch oven with aluminum foil; cover with lid. Cook in preheated oven 30 minutes. Remove from oven, and let stand, covered, until rice is tender, about 15 minutes. Stir heavy cream and Gruyère into hot onion mixture until cheese is melted and mixture is creamy. Adjust seasoning to taste. Stir in green garlic and parsley until combined.
WHITE ONION SAUCE - FRENCH SAUCE SOUBISE - CHEZ LE …
From chezlerevefrancais.com
4.7/5 (7)Total Time 40 minsCategory SauceCalories 241 per serving
- Put a lid on the saucepan and turn the heat to medium low for 20 minutes, stirring occasionally.
CHATEAUBRIAND WITH ONION RINGS AND ONION SOUBISE RECIPE
From today.com
5/5 (1)Category EntréesAuthor Adam BordonaroTotal Time 2 hrs 55 mins
- 2. In a large cast iron skillet, heat oil until very hot. Aggressively salt and pepper the beef tenderloin. Sear it on all sides on the skillet and then place in oven for 10 to 12 minutes.
- 3. Remove, baste and cover with butter and thyme. Remove from pan and place on roasting rack and let rest for 15 minutes before slicing.
STUFFED SWEET ONIONS WITH SOUBISE - FOODSERVICE DIRECTOR
From foodservicedirector.com
Ingredients OnionsMenu Part Appetizer/Small Plate
- 1. Preheat oven to 425 F. Peel and remove top quarter from each onion. Hollow out center of each onion, leaving at least ¼- to ½-inch-thick outer shell. Reserve onion pieces and chop for later use. 2. Place onions cored side up in baking pan. Pour broth in bottom of pan. Cover pan with foil. Bake onions until tender, about 25 to 30 minutes. 3. Meanwhile, in medium skillet, cook chopped onions in butter over medium heat until golden brown and tender. Stir in sausage and heat through. Remove from heat; stir in baguette cubes, 1 cup cheese and chives. Season with salt and pepper and combine. 4. Remove baked onions from pan and drain broth. Return onions to baking pan, cored side up. Fill hollowed onions with onion-sausage mixture and pack tightly. Top with remaining 1/4 cup cheese. Bake, uncovered, until golden brown, about 15 to 20 minutes. 5. For soubise: In medium saute pan, saute onion in butter until softened. Add velouté sauce and heavy cream and heat through. Remove sauce from pan
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- 1. For beer mustard, in medium bowl, combine the black and yellow mustard seeds with the vinegar and 1½ cups of dark beer. Cover and refrigerate overnight. 2. In medium saucepan, combine the remaining ½ cup dark beer with honey, dark brown sugar, salt, allspice and turmeric; over high heat, bring to a boil. Remove from heat, transfer to a blender and let cool. 3. Add ground mustard and the mustard seeds with their soaking liquid to the blender and puree. Transfer blended mustard to a glass jar. Cover and refrigerate overnight before serving. 4. For sauce, in large, wide heavy-bottom pot, add oil, onions, garlic and fennel. Caramelize over medium-high heat. Once vegetables are dark in color, add remaining sauce ingredients and simmer for 15 minutes. 5. Remove from heat; allow ingredients to cool a little. Puree and refrigerate until needed. Photograph courtesy of ASR Group
- 1. For fava puree, bring large pot of salted water to a boil. Shell fava beans; blanch in boiling water for approximately 30 seconds. Remove from water and submerge in ice bath for 2 minutes. Strain, then peel the outer casing of beans. 2. In food processor, combine peeled beans, lemon zest and juice and Parmesan cheese. Pulse, adding olive oil slowly until smooth yet grainy texture is achieved. Season with salt and pepper; set aside. 3. For squash blossoms, in large mixing bowl, combine ricotta cheese, pistachios, parsley, tarragon and chives. Season with salt and pepper. Place mixture in refrigerator to chill and firm. 4. Once cold, roll cheese into 12 quenelles. Slide quenelles deep inside squash blossoms. 5. To serve, prepare plates with fava puree and sprinkle with arugula leaves. Heat oil in large saute pan; flash fry blossoms for 20 seconds on each side. Plate 3 blossoms on each plate and drizzle with espelette or extra virgin olive oil. Photo courtesy of California Milk Advisor
STEAK & ONION SOUBISE - ANOTHERFOODBLOGGER
From anotherfoodblogger.com
Cuisine Australian, French, WorldwideCategory DinnerServings 4Calories 394 per serving
- Remove steak from fridge 30 minutes prior to cooking, season with salt and a drizzle of olive oil
SMOKED-ONION SOUBISE RECIPE | MYRECIPES
From myrecipes.com
Servings 4Total Time 1 hr
- Assemble the smoker by spreading 1/2 cup small, dry hardwood chips over the bottom of the smoker, then place the drip tray and rack directly on the chips. (To jury-rig a smoker, line a wok or disposable aluminum baking pan with heavy-duty foil and spread with dry wood chips; top with another layer of foil—to catch drips—and a rack. Cover the wok or pan by sealing it tightly with a lid or sheet of foil.)
- Preheat the oven to 325°. Place a sheet of foil on the smoker rack; poke holes all over. In a well-ventilated area, set the smoker over high heat. When smoke rises from all sides, spread the onion over the foil. Cover and smoke for 45 seconds. Remove the onion.
- In a saucepan of boiling water, cook the rice for 3 minutes; drain. In an enameled cast-iron casserole, melt the butter. Add the onion and cook over moderate heat until softened. Add the rice, cream and nutmeg and bring to a boil. Cover and bake until the onion is tender, 30 minutes. Increase the oven temperature to 400°. Stir the cheese into the onion and bake for 5 minutes. Season with salt and pepper; garnish with the chives.
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