How to make sauce soubise from scratch (white onion sauce)
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- เผยแพร่เมื่อ 24 ก.ค. 2019
- Join my online French cooking classes 👨🍳: learn.thefrenchcookingacademy... In today's cooking class we learn how to make the sauce Soubise sauce step by step. The sauce recipe is made from a mix of Bechamel (white sauce), a puree of glazed onions and and addition of cream. it's also commonly referred to as 'the white onion sauce'.
Learning how to make the Soubise sauce from scratch makes you realise why this sauce is so popular; glazed onions blend perfectly with the Bechamel and give a hint of sweetness. With its silky smooth creamy texture, it makes for a versatile sauce that can be used with white meats, poultry and even vegetables.
Note: for best results, this sauce has to be made with fresh good quality product especially the milk, cream and butter.
INGREDIENTS FOR THE RECIPE:
BECHAMEL SAUCE:
500 ml of full cream milk (whole milk)
30 grams of flour
30 grams of butter
A pinch of salt
A pinch of white pepper (optional)
Half a small onion
3 cloves
1 bay leaf
TO CREATE THE SOUBISE:
300 grams of onions (finely chopped)
70 grams of unsalted butter
15 grams of sugar (granulated sugar)
200 ml of creme Fraiche or heavy whipping cream
50 grams of butter (optional)
Salt and white pepper (to correct the seasoning if needed)
This sauce goes well with:
White meats such as pork or veal
Poultry
Vegetables such as cauliflower, asparagus or even broccoli.
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I'm not gonna lie, as a professional cook, this is probably one of my top three channels for learning new things that I can use at work. 😎
waouh 👍
And other channels name ?
@@ruozyu2847 diaries of a master sushi chef (hiroyuki terada)
The other one is a channel that specializes in choosing, maintaining, and sharpening knives.
@@jeanclaudevindiesel207 thanks
@@ruozyu2847 the knife channel is called "burrfection." He's not a pro chef, but the dude knows a lot about knives and steel types. It's helped me more than any chef I've met when it comes to keeping my knives sharp.
The history make us understand that this is not just a cockyness in french cuisine. This is a real matter of culture and a richness achieve from time to time. Some recipes are literally peace of art in their conception and in their flavors. Most of the fine cuisine of all country's have a base of french cuisine.
Food without history is a book without pages. Thank you for including the history in your teaching.
My Polish family had been making this sauce since I was young to spruce up leftover chicken from making soup and it took a *_lot of searching_* to find out it was specifically soubise - a little differently, frying the onions in the butter and then making the béchamel, but same basic concept.
It's amazing what a little onion and butter does to a white sauce.
I love it that you’re using the traditional techniques instead of resorting to modern tools like a hand blender. That’s where you should start learning really.
I’ve always believed the soul of French cooking was in the sauces...and this is just one more example. This is a new one for me, thanks again as always Stephane. Great lesson.
Love that you use basic utensils. Not everyone has blenders, processors etc. Nice job - can't wait to try making this sauce.
I thought the same thing: "Isn't that a job for a tamis?"
I LOVE when you add the history. Thank you.
I have made all the sauces you have videos for, they are all DELICIOUS. As are all your other recipes.
Everytime you come out with a new video I go get the ingredients and make it.
Thank you (!!) for taking the time to make your videos.
that’s great good practice 👨🏻🍳👍
Me too
Thank you, Stephen! I wanted to know how to make “cream of...” Didn’t want to buy it in a can. It’s an annoying American thing. American home cooks always want convenience or a shortcut. But there’s too many preservatives. I wanted the real deal, and you are THE REAL DEAL! God bless you and your channel! Cheers from California!
Looks delicious. I always go to you anymore when I am in the mood to try something, in this case an onion white sauce. You always take a little more trouble than I would automatically think to; but you are wonderful about explaining what and why you are doing things. And, yes, doing it properly makes a huge difference. Thank you
i wish for someone to love me as much as french classic recipes love butter
Sooooo exiting!!! I can’t wait to try this one!
Questions:
-Could you not purée the onyo first and then add to the sauce? What difference does it make?
-It is whipped whipped cream you’re adding right?
-Do you keep it warm on the stove or over a baine marie?
It‘s really a Gift that i can learn french cooking from you. I highly appreciate that. Merci!! Greets from Berlin
Best cooking class ever!
OMG, I haven't seen an onion studded with cloves since I had to do it myself for marinating the shortribs in red wine. It was at a restaurant and we sold a lot of short ribs bourguignon style and I don't mind telling you it took forever. If I remember, chef wanted 12 cloves studded in 3 onions for each batch and we did double batches 2x a week. They had to be equally spaced in a very specific way and by the time you were done your finger tips were sore, lol. Like Kill Bill though, my finger tips became imune and remain that way to this day.
I’m not a good cook, but my French leek-potato soup from your receipt is loved by everyone. Thank you, Mr.Stephan.
Brilliant, Stephane!
thatnks man, thank you vey much. u are just making me in love with France more & more everyday. i just wanna learn french so badly. no commercial and literally nothing could make people in love with France than u my friend. not even close. u should be given a medal of some sort man. ur the best.
thank you again
love from Tehran
and by the way ur killing me man. i can't keep my diet anymore
poorya poorhoseini Im assuming that by living in Tehran you already know Persian? Also you already know English, or at least seem pretty proficient in it. Why not go for three and learn French :). If you know English French should be fairly easy to grasp. French and English have many similar looking words making vocab a bit easier to pick up. There are lots of ways to learn French for free also :).
thanks for the the suggestion m8. the thing is when it comes to learn any language, motive is the key. but if u find love in learning it, well you,ll kick it's ass like it's nothing.
now i know i probably will never be in a need to learn french, but due to the love i have for cooking, and trust me apart from the love i have for culinary, living in a country with thousands of years of history, i know a lot about cooking ;) , what this man is doing, is so authentic that actually's helping people like me to really feel and understand what french people are doing and thinking in that country.
and besides bringing respect for french people, he's creating the love i was talking about. and this is really valuable.
who knows maybe i'll go to learn some french online ;)
You rock my world. Thank you!
I love this! Thanks!
Looks delicious, chef!
you demonstrate this so well.
Never change. Another perfect video.
Very well explained.
Just found this channel, extremely informative. Bravo!
C’est magnifique 🤩
I really appreciate your videos. I love the culinary arts and as a home cook, your channel makes it possible for people like me to learn things that professionals know. Thank you💖
Thanks chef ,for your time.
Thank you
This sauce also works with salty food, a staple in the Swedish cuisine with fried salt pork and potatoes, but then it isn't mashed or pulverized, but the onions are allowed to keep being in small bits.
Litterally "onion sauce" in Swedish (löksås).
res.cloudinary.com/coopsverige/image/upload/w_400,h_400/v1432638024/34445.jpg
You're a good teacher.
Can't wait to try this one :) thanks!
That looks amazing! Definitely going to try it. Thanks for sharing.
Thank you.
Definitely a must try sauce
My new favourite cooking channel!
Absolutely fantastic video. Merci beaucoup mon ami!!
So greatful to learn recipe this million thanks to you. God bless! Hugs
Lots of love and support from East coast Canada 👏
🏆🏆🏆 Amazing pedagogy
Bravo! Excellent video!
oooh yum!.....that looks amazing
I'm in love with onion soubise. Thank you.
I am so pleased the events of my life led me to find this channel! Love your content!
good work!
Wow I m cook for many years ,and never made this sauce.Thank you!
Excellent
i love it 😍❤️AmazingRecipe👍🏻🌶
Fantastic as always Stefan. Merci beaucoup monsieur...et bon Appetit!
I love the channel and I learn a lot, thank.you very much...I really wish to know your version on how to make cafe the Paris souce ?
Mann this is the thing I love the most about French cuisine. So rich and creamy. Merci beaucoup pour cette.
This is perfect for me. I usually like using all the pots in the kitchen. Saturday dinner sorted. Merci!
Very nice
Merci
Merci!
I real like that you share the history behind these French dishes
This looks amazing! Thank you for posting!
That is looking awesome and I will copy this 👍👍👍
i watched til end of this video to see how you plate that. Now it makes me more interest to watch more.
Yum, I really miss cooking in restaurants, especially the small Bistros where I had to come up with a new dinner menu every day.
This was an awesome sauce I watched the video yesterday, but wanted to make it. I was amazing! I have learned so much from you fun and delicious content... Thanks Stephan👩🏽🍳🍷♥️
I am SO glad I found this channel! Thank you for the wonderful and thorough instructions and recipes!
Great 👍
So Delicious Chef 👨🍳
thanks
love your channel
Thank you chef ☺️❤️🌹
👍👨🏻🍳
I'm here to learn the traditional French method! Without going to school.
very good.
Thanks.
ベシャメルソース美味しそう🤤🤤🤤
I felt like I was in class All over again. Thanks for this video. Immediately hit the subscribe button
I love your sauce Videos!! Now I will watch the Mustard Gherkin Sauce Video :D
Yup, I'd use my Bamix for sure!
I ate this sauce for the first time in Rennes in a galette with saucisse. Mon DIEU!!!!!
Awesome recipe :-)
That chicken looks so wonderful! Do you have a recipe for that?
Wonderful - and use a decent butter. I have to admit that using the right butter really does make a difference in my opinion.
I'm a mediocre cook at home. If you follow the recipe carefully, everything happens as he predicts. Even the minute timing! Thank you very much, it's always a pleasure to watch your videos. Greetings from Argentina!
Greetings Argentina and Thanks for watching my videos 🙂🙂👨🏻🍳👍
Thanks for the recipe of the sauce. I liked the plating part too. You plate so elegantly.
I love this tutorial on French sauces. It’s very important to go back to the basics of French sauces. I will make this at home.
Excellent‼️🇪🇸✌🏾
The best thing about the French by far is the butter :)
Bana yardımcı oluyorsun teşekkür ederim
Hoş geldiniz arkadaşım!
That sauce looks really good. I love onions very much. Cheers!
Could you skip the blanching of the onion... for a stronger onion taste ? Thank you for your awesome video's. Making this for my 25 Wedding Anniversary this weekend. God Bless.
This was delicious. I ate way too many potatoes cuz I wanted more sauce :D I sincerely regret giving the leftovers to my dad.
This is art! I appreciate the effort that goes into my dish and the price of a meal at a good restaurant.
I really enjoy cooking and this channel has taught me a lot. It has also made me gain weight, but it is so worth it.
All we need to do is fast either for a meal or a day on a regular basis.
Wonderful recipes and cooking techniques, my wife loves them and it takes a lot to please her, so keep up your fine work.
I poured it over a pouched egg and sprinkled a bit of black pepper, with toast. Sooooo Delisioso! I also used purple onion cause I love purple onion, and it did not turn purple😉it was actually as white as the egg white.
Making this one tonight! Thank you, Chef!
That sauce looks ridiculously amazing, I think this is going to get me to finally go beyond just a quick roux and some gravy.
Looks amazing! Thank you for another great video Stephan!
Thanks 🙂👨🏻🍳
Thank you. All your videos are so inspirational. You need to plan a French cooking retreat in the countryside in France!
I'm obsessed with onion soubise. It's delicious on it's own. Julia Child does a roast veal where she stuffs it with this.
"Bathe the onion in butter" - music to my ears! 😁
Now, to think of ways I can use the onion infused butter. 🤔 Scrambled eggs, sauteed vegetables, baked/roasted potatoes, in my rice, on toast, garlic(onion) bread? Shrimp, salmon, compound butter for a nice juicy steak - so many uses! Or, I'll use the butter to pan fry the chicken, that should boost the flavor, oui?
Maybe I'll smoke it & make smoked onion butter....☺️ Yum!
Of course, that means I'll have to make a huge batch lol! 😅 Merci Stephane!
my pleasure 🙂
@@FrenchCookingAcademy 😊
Brilliant!!!! I love beautiful sauces and make them often. This is one I've not tried, but - OH! I will! I think it would be wonderful with a nice charred medium rare steak and some steamed asparagus. Or for that matter, I think it would be beautiful to dress a baked potato!!! Can't wait to try this!
You mean a baked, naked potato 🥔
@@gilgemash LOL!!!!!
Chef, did you check out Helen Rennie's plating tutorials? I think I suggested therm a few years ago now...
More onion dishes, please! And all of the onion/garlic family! I am sad now that the wild onion chives are gone for the summer. I love them in my pancakes.
If you like onions, check the Senegal "poulet yassa". Very easy to make, and so yummy. If you like schallots, check the parisian recipe called "bavette à l'échalote".
Thats look like incredible ...
Thanks for recipe..i am from indonesia..
Maybe i can to combine with indonesian cook..
Looks delicious.i want to taste it now. Great presentation! Chicken looks so delicious.