Sauce soubise
Instructions
Peel the onions, thickly thin, boil them for 5 minutes, drain and let cool.
In a saucepan melt the butter, add the onions, add salt, Cook for about an hour over low heat, covered, adding a few tablespoons of hot water.
Must be mashed, but without taking colour.
Prepare the béchamel sauce, mix the onion puree, add the cream, heat to moderate heat.
Ingredients and dosing for 4 persons
- Bechamel
- 500 g of white onions
- 50 g of butter
- 25 cl of cream
- Salt