French Onion Sauce (Soubise) is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic sauce of boiled and pureed onions mixed with a Bechamel sauce base. The full recipe is presented here and I hope you enjoy this classic British version of: French Onion Sauce (Soubise).
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
FRENCH ONION SAUCE, or SOUBISE.
483. INGREDIENTS.—1/2 pint of Béchamel, No. 367, 1 bay-leaf, seasoning to taste of pounded mace and cayenne, 6 onions, a small piece of ham.
Mode.—Peel the onions and cut them in halves; put them in a stewpan, with just sufficient water to cover them, and add the bay-leaf, ham, cayenne, and mace; be careful to keep the lid closely shut, and simmer them until tender. Take them out and drain thoroughly; rub them through a tammy or sieve (an old one does for the purpose) with a wooden spoon, and put them to 1/2 pint of Béchamel; keep stirring over the fire until it boils, when serve. If it should require any more seasoning, add it to taste.
Time.—3/4 hour to boil the onions.
Average cost, 10d. for this quantity.
Sufficient for a moderate-sized dish.
Modern Redaction
Ingredients:
6 onions, peeled and halved
1 bayleaf
ground mace and cayenne pepper, to taste
1 small piece of ham
300ml Béchamel sauce
salt and freshly-ground black pepper
Method:
Place the onions in a pan, add just enough water to cover then add the bayleaf and season with mace and cayenne pepper before adding the ham, Bring to a simmer, cover and cook for about 40 minutes, or until the onions are very tender.
Remove the onions with a slotted spoon and drain in a colander. Purée either in a food processor or by rubbing through a fine-meshed sieve then combine in a clean pan with the Béchamel sauce. Bring to a boil, stirring constantly, adjust the seasoning to taste and serve.
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