Spice Road Spices
The Art of Flavour
French Soubise Onion and Cream Sauce
2 x Medium Onions, finely sliced
2 x Tablespoons unsalted butter
11/2 x Cups full cream
1/4 x Teaspoon tomato paste - adds a nice flavour lift and colour
1/2 x Teaspoon white pepper - black pepper would work
Melt the butter in a heavy based saucepan until foaming but do not allow to brown.
Then add the onions and cook down until lightly caramelised. Add a little salt and the pepper and continue stirring until the liquid has evaporated. Then add the cream and tomato paste and simmer for 5 minutes.
Next transfer the onions and cream to a stick blender, on low, until you have a nice smooth sauce
Important: Take care not to brown the onions. They need to be white and translucent before adding to the blender.
Comments: To be true to the original recipe, use a Bechamel Sauce in place of cream, however, we found the full cream works nicely.