Red onion soubise

Red onion soubise

By
From
My Feast
Makes
2 cups
Photographer
Chris Chen

Soubise is a rich and velvety sauce that is perfect with meat and fish. Using a good Sauterne or sticky dessert wine will enhance the flavour and give it some depth. Using red onions will give the sauce a beautiful pink tinge and it will also be a lot milder than using brown onions or French shallots. I like to serve it with the seared wahoo, snake beans and papaya salad.

Ingredients

Quantity Ingredient
4 red onions, chopped
100ml thin cream
200ml dessert wine or sweet riesling
salt, to taste

Method

  1. Place the onion, cream, wine and a pinch of salt in a heavy-based saucepan over high heat and bring to the boil.
  2. Reduce the heat to medium, cover the saucepan and cook for 20 minutes or until pulpy. You will need to stir the mixture every 5 minutes to prevent it sticking and burning.
  3. Transfer to a blender and purée until smooth. Strain through a fine mesh sieve and set aside until needed.
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