A noble onion-based sauce of 18th-century origin, enriched with butter and optionally with béchamel or rice, offering a sweet and mellow counterpoint to roasted meats and poultry.
FR / EN
Sauce à la Soubise / Soubise Onion Sauce
Regional Style
Old Court Cuisine / Parisian Garniture Tradition
Servings
Serves Four
Ingredients
- 500 g white onions, finely sliced
- 40 g butter
- Optional: 2 tablespoons cooked rice
- Optional: 200 ml béchamel sauce
- Salt, to taste
- White pepper or a pinch of grated nutmeg (optional)
One tablespoon is approximately 15 ml, and a teaspoon is approximately 5 ml.
Preparation Method
Cook the Onions Gently
In a covered pan over low heat, melt the butter and add the sliced onions. Let them sweat slowly, stirring occasionally. Please do not allow them to brown. Cook until completely tender and translucent—this may take 30 to 40 minutes.
Prepare the Base Purée
Once the onions are soft, remove from the heat and pass them through a fine sieve or tamis to obtain a smooth purée. If using, incorporate the cooked rice during puréeing to add body and slight sweetness.
Enrich and Finish
Return the purée to the pan. If desired, stir in warm béchamel sauce to thin and refine the texture—season with salt and a small pinch of white pepper or freshly grated nutmeg. Reheat gently, stirring continuously. The final sauce should be thick, smooth, and pale in color.
Strain and Polish (optional)
For formal service, strain the sauce again through a chinois and finish with a small knob of butter just before serving.
Serving Suggestions & Garnishes
Traditionally served with veal, mutton chops, or poultry. In bourgeois households, it was also paired with rice timbales or soft-boiled eggs. A drizzle of Sauce Soubise over sliced roast pork remains a timeless dish.
Tips, Tricks, and Variations
In haute cuisine, the rice variation was often used to avoid béchamel when serving with game or strong-flavored meats. For a lighter version, the béchamel may be replaced by a spoonful of cream. A richer version includes a spoonful of veal stock blended with béchamel.
Historical & Cultural Context
This sauce is named after the Prince de Soubise, a French nobleman and military commander under Louis XV. It became popular among aristocratic households and has remained in classical repertoires due to its subtle sweetness and adaptability. The technique of slowly simmering onions in butter without browning became a hallmark of the cuisine de garniture, aiming to elevate simple vegetables into elegant accompaniments.
