How to make sauce soubise from scratch (white onion sauce)

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Mince the onions, ensuring they are not too thin or too thick.

Blanch the minced onions in boiling water for 2-5 minutes to remove sharpness.

Transfer the blanched onions to a sieve and rinse under cold water, then set aside.

In a separate pan, warm 0.5 liters of milk over low heat with a pinch of salt and a bay leaf, along with half an onion with three cloves stuck in it.

In another clean pan, melt equal amounts of butter and flour over low heat to create a roux, cooking for 1-2 minutes before letting it cool.

Once the milk is hot, turn off the heat and let it infuse for 5 minutes.

Melt butter in a pan over low heat to glaze the onions, adding 10-15 grams of sugar to help with the glazing process.

Cook the onions gently for about 15 minutes until they are soft and translucent, avoiding any caramelization.

Strain the infused milk into the roux, whisking to combine and remove any lumps.

Turn the heat on low and stir the mixture until it thickens, which should take about 5 minutes.

Cooking Techniques

Equipment Needed

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