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Onion Sauce (sauce Soubise)

Onion sauce / sauce Soubise from Erken 1914: blanched and steamed chopped onion cooked with white sauce and meat stock for half an hour, pressed through a sieve, and finished with cream, butter, sugar, salt, and pepper.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 341 (falt i det fri)

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About the dish

Sauce Soubise is a classic French onion sauce that Erken includes among the finer sauces. It is pressed through a hair sieve to become completely smooth – today an immersion blender is used.

How to make it

  1. 1

    Blanch the onion

    Peel the onion and blanch it in boiling, salted water. Pour off the water.

  2. 2

    Steam the onion

    Chop the onion and steam it in 1 tablespoon of butter until tender. It must not brown.

  3. 3

    Cook the sauce

    Add the white sauce and meat stock, and let the sauce simmer for half an hour. Salt to taste.

  4. 4

    Sieve and finish

    Press the sauce through a fine sieve (or blend it smooth with an immersion blender). Whisk in the cream, butter, and sugar.

Changes from the original

The amount of white sauce is interpreted as ½ liter (OCR unclear). Units modernized to dl and g. "Pressed through a hair sieve" is modernized to a sieve or immersion blender. "Knivsod" is given as a pinch.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 341) → 1949 (proofread, p. 376)~52% of the text changedremovedadded
½ (Sauce Soubise.) Ingrediensliste: 1/4 l. hvit saus 1½ 1 1/2 del. kjøtkraft kjøttkraft 200 gr. løk 2 spiseskefulde spiseskjefulle fløte 40 gr. smør salt pepper 1 knivsod knivsodd sukker. Fremgangsmåte: Løken skrælles, skrelles, forvelles i kokende, saltet vand. Vandet vann. Vannet siles fra. Løken hakkes og irøres 1 ske skje smør, koker, koker til løken er mør, maa må ikke brunes. brunis. Den hvite saus og kjøtkraften tilsættes, smaakoker ½ kjøttkraften tilsettes, småkoker 1/2 time, saltes. Sausen presses gjennem haarsigt, vannes, hårsikt, varmes, og fløten, smørret smøret og sukkeret vispes i. Den stivvispede fløte irøres den revne pepperrot, tilsettes salt og pepper.

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Frequently asked questions

Why should the onion be blanched first?
The onion is peeled and blanched in boiling, salted water that is strained off. This makes the onion milder. Then it is chopped and sautéed in 1 spoon of butter until tender – it must not brown.
How long should the sauce cook?
After the white sauce (½ l) and meat stock (1½ dl) are added, the sauce should simmer for about ½ hour before it is salted and sieved.
How do I get the sauce smooth?
The sauce is pressed through a hair sieve (fine-mesh sieve). Finally 2 tablespoons of cream, 40 g butter, and a pinch of sugar are whisked in, and it is seasoned with salt and pepper.
What is sauce Soubise?
It is a classic onion sauce based on white sauce and onion purée, here in Henriette Schønberg Erken's version from "Stor kokebok" (1914), p. 341.

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