Soubise sauce is a compound French sauce that is made by combining the simple sauce béchamel with pureed onions and heavy cream. The resulting onion sauce is typically served with meat or eggs.

Melt 2 tablespoons (30 ml) of butter in a medium saucepan.

Melt 2 tablespoons (30 ml) of butter in a medium saucepan.

Add 2 tablespoons (30 gm) of flour to the butter to form a roux.

Add 2 tablespoons (30 gm) of flour to the butter to form a roux.

This is the first stage of any French sauce.

Always keep the ratio of butter to flour equal when making a roux.
If you’re making the sauce thicker, use 3 tablespoons (45 ml) of each. If making the sauce thinner, use 1 tablespoon (15 ml) of each.




Cook the roux over high heat, stirring constantly until it turns a pale straw color.

Cook the roux over high heat, stirring constantly until it turns a pale straw color.

Remove the roux from the heat and let it cool slightly while you warm 1 cup (237 ml) of milk in a separate pan until it’s simmering.

Remove the roux from the heat and let it cool slightly while you warm 1 cup (237 ml) of milk in a separate pan until it’s simmering.

Slowly incorporate the milk into the roux a few tablespoons at a time.



Slowly incorporate the milk into the roux a few tablespoons at a time.

Adding the warmed milk slowly helps to thicken the sauce faster.

Heat the sauce until it is nearly boiling to thicken it.

Heat the sauce until it is nearly boiling to thicken it.

It should coat the back of a spoon that has been dipped into it when it is finished.

Remove the sauce from the heat and let it cool for a few minutes.

Remove the sauce from the heat and let it cool for a few minutes.

Heat 2 tablespoons (30 ml) of butter in a sauté pan and add the onions to the melted butter.




Heat 2 tablespoons (30 ml) of butter in a sauté pan and add the onions to the melted butter.

sauté the onions until they are soft and translucent.

sauté the onions until they are soft and translucent.

Transfer the onions to a food processor or blender and pulse them until they become smooth and pureed.

Transfer the onions to a food processor or blender and pulse them until they become smooth and pureed.

Stir the cooked and pureed onions into the béchamel sauce.




Stir the cooked and pureed onions into the béchamel sauce.

Add 3 tablespoons (45 ml) of heavy cream, 1 tablespoon (15 ml) at a time, to the sauce.

Add 3 tablespoons (45 ml) of heavy cream, 1 tablespoon (15 ml) at a time, to the sauce.

Stir well after adding each spoon.

Season the finished sauce with salt and pepper as desired and serve on your dish of choice.

Season the finished sauce with salt and pepper as desired and serve on your dish of choice.