Soubise Sauce Recipes

SOUBISE

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.

SOUBISE SAUCE

Steps:

• Preheat the milk (lukewarm) and set it aside.
• Peel the onion and cut it into long, thin strips

SOUBISE SAUCE

Steps:

• Serve right away with roasted meats or vegetables.

SAUCE SOUBISE (ONION SAUCE)

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.

CHICKEN WITH SAUCE SOUBISE WITH SWISS CHARD, MUSHROOMS, AND TOMATOES

Steps:

• Before You Cook Turn oven on to 450 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Cut mushrooms into 1/4" slices. Stem Swiss chard. Cut stems into 1/4" slices and coarsely chop leaves. Halve and peel onion. Slice half the onion thinly and mince other half. Mince garlic. Halve grape tomatoes. Pat chicken breasts dry, and season both sides with 1/2 tsp. salt and 1/4 tsp. pepper. 2 Cook the Chicken Place a medium pan over medium-high heat. Add 2 tsp. olive oil and chicken breasts to hot pan. Sear until browned, 2-3 minutes per side. Transfer to prepared baking sheet and roast until chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes. Rest chicken 3 minutes. Reserve pan; no need to wipe clean. While chicken cooks, start vegetables. 3 Start the Vegetables Place a large non-stick pan over medium-high heat. Add 1 Tbsp. olive oil and mushrooms to hot pan. Stir occasionally until lightly browned, 3-4 minutes. Add Swiss chard stems, sliced onions, and garlic and cook 2 minutes. 4 Finish the Vegetables Add 1/4 cup water and Swiss chard leaves and stir occasionally until wilted, 2 minutes. Add grape tomatoes and cook until warmed through, 1 minute. Remove from burner and stir in Parmesan and 1/4 tsp. salt. 5 Make the Sauce Return pan used to cook chicken to medium heat and add 1 tsp. olive oil and minced onion to hot pan. Stir occasionally until translucent, 2-3 minutes. Add white wine and cook until wine evaporates, 1-2 minutes. Add cream and reduce until thick enough to coat the back of a spoon, 2-3 minutes. Season with 1/4 tsp. salt and stir in any accumulated juices from chicken. 6 Finish the Dish Slice chicken if desired. Place vegetables on a plate and place chicken next to vegetables. Add sauce on and around chicken.

SAUCE SOUBISE

Steps:

• To Béchamel sauce add Gruyère cheese, Parmesan cheese, and onion. Add salt and pepper to taste. Heat until flavors are thoroughly blended and the sauce is smooth.