Onions... Always in All Ways

The lesser known French Sauce Soubise

We have seen me go down these roads before… where I get on a kick and use an ingredient over and over again. Here I am with onions. This is a lesser know French sauce called Soubise and not surprisingly, it’s delicious.

You can eat this with roast chicken, a grilled pork chop, on top of vegetables, nestled under a beautiful filet of seabass and countless other ways. The sky is the limit with this one. It’s delicate yet incredibly flavorful and the kind of sauce that can be rolled out again and again. But the best part about it is, it’s just so darn easy. There are a few ways to make this and one involves a roux. But this method with the blender is even easier and I like that.

So whether you serve this with meat, seafood or vegetables, you are going to wonder where it’s been your whole life.

Serves 4 (sauce serves 4 but I am giving instructions for 1 pork chop which serves 2)

Every Thursday, CLC will bring back an archived favorite to pair with our Thursday recipes. This week it is The Best Potatoes Ever to Be Eaten. See combined shopping list below.

Ingredients