Front View of a Steel Measuring Cup Filled With Soubise Sauce and a Green Plastic Spoon Next to it

Soubise Sauce

How to make French Soubise Sauce
Course Appetizer
Cuisine French
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 People
Calories 671kcal
Author Healing Tomato


For the Béchemel Sauce

For the Soubise Sauce

  • 1 yellow onion
  • 2 Tbsp unsalted butter
  • 1/2 cup heavy cream


  • Preheat the milk (lukewarm) and set it aside.
  • Peel the onion and cut it into long, thin strips

For the Béchemel Sauce

  • Heat a medium sauce pan and add the butter
  • Introduce the flour to the butter, one spoon at a time.
  • Add next spoon after the previous one has blended
  • When all the flour is blended with the butter (roux), set it aside to cool a little.
  • Add the warm milk to the flour slowly. Its normal for the milk to get sucked up
  • Once all the milk has been added, the Béchemel sauce is ready. If it coats the back of a spoon, its ready

For the Soubise Sauce

  • In a medium sauce pan, add the butter and heat it at medium heat
  • Add the onions and stir constantly
  • Wait until the onions are translucent and then remove from heat
  • In a food processor, add the onions and blend them until pureed.
  • Add the pureed onions to the Béchemel Sauce, stirring constantly
  • Once the onions and Béchemel Sauce have blended, add the heavy cream slowly
  • Stir for a few minutes at low heat
  • Remove from heat and serve the soubise sauce immediately


Serving: 5g | Calories: 671kcal | Carbohydrates: 27g | Protein: 10g | Fat: 58g | Saturated Fat: 36g | Cholesterol: 182mg | Sodium: 133mg | Potassium: 447mg | Fiber: 1g | Sugar: 14g | Vitamin A: 2155IU | Vitamin C: 4mg | Calcium: 332mg | Iron: 0.6mg