© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: James A. Beard, House & Garden, December 1959
Servings: 6 to 8
Soubise is the name given to dishes containing an onion sauce (a béchamel to which onion purée has been added) or an onion purée (usually thickened with rice). It is particularly applied to dishes of eggs, served on the purée or sometimes covered with the sauce. The purée may also be used to garnish cuts or meats or as a stuffing for vegetables.
1½ cups Béchamel sauce
½ cup grated Gruyère cheese
¼ cup grated Parmesan cheese
1 cup cooked pureed onion
To Béchamel sauce add Gruyère cheese, Parmesan cheese, and onion. Add salt and pepper to taste. Heat until flavors are thoroughly blended and the sauce is smooth.