Oignons a la Soubise.—Onions a la Soubise
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Take twelve white onions ;
- peel, wash, halve, and trim them;
- then mince them very fine, blanching the minced onion in boiling water.
- Put them in a pan with a little butter, and, when thoroughly done, and dry, add four spoonfuls of sauce @ la béchamel;
- season to your taste, putting in a lump of sugar;
- then rub the purée through a sieve, and keep the sauce hot, but without boiling.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Vegetable peeler
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Sieve