Sauce Soubise (White Onion Sauce)

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            FOOD FUNNY
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The ol' Worldwide Recipes Groan-O-Meter was getting rusty. Thanks
to Michael Rhian Driscoll for getting it back into working condition
with this one:

William Tell was not only a great patriot and a great archer, he was
also a great cook and lover. One day, after he had prepared a new
stew for his mistress, he tasted the concoction, smacked his lips
together once or twice, then said, "I think there is still something
MISSING. What do you think?" He passed the spoon to the maiden.

She, too, smacked her lips as she sampled the stew and commented,
"Only thyme, Will Tell."

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            TODAY'S RECIPE
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Rather than come up with some bizarre recipe for a dessert based
on onions, instead I offer a recipe for an onion-based sauce. Use
this delicate sauce on vegetables, poultry, or fish.

Sauce Soubise (White Onion Sauce)

2 medium onions, chopped
5 Tbs (75 ml) butter
3 Tbs (45 ml) all-purpose flour
1 1/2 cups (375 ml) chicken, beef, fish, or vegetable stock
Salt and freshly ground pepper to taste

Saute the onions in 2 tablespoons (30 ml) of the butter in a skillet
over moderate heat until tender but not browned, about 5 minutes.
Meanwhile, heat the remaining butter in a pot over moderate heat.
Stir in the flour and cook for 3 minutes. Add the stock and bring to
a boil, stirring frequently. Add the sauteed onions and simmer over
low heat for 20 to 30 minutes. Press through a fine sieve or puree
in an electric blender and season with salt and pepper. Makes
about 1 1/2 cup (375 ml).
Received on Fri Feb 24 07:41:05 2006