This is a preview of the content in our French Food Decoder app. Get the app to:
- Read offline
- Remove ads
- Access all content
- Use the in-app Map to find sites, and add custom locations (your hotel...)
- Build a list of your own favourites
- Search the contents with full-text search functionality
- ... and more!
soubise
onion sauce
No one seems to know why soubise takes its name from Charles de Rohan (1715 —87), Prince of Soubise and Marshal of France, but there you go.
It’s a thick sauce for meats, or hard boiled eggs, made of chopped onions cooked in butter with cream. In later recipes, the cream was replaced with béchamel; another version thickens an onion purée with boiled rice, which is then pressed through a sieve before added a big blob of butter.
Text © Dana Facaros
Image by Hayford Peirce @ Citizendum