Not to be confused with the classic Sauce Soubise (a combination of Soubise and Bechamel sauce pureed and served with vegetables or eggs.)
Soubise is an utterly delicious dish comprised of copious amounts of sliced onions, a small amount of blanched rice, butter, and seasonings; covered, baked in a 300˚(F) oven, and given an occasional stir now and then. After one hour those onions transform into a delightfully fragrant mass, nearly a puree. To finish the dish a small amount of cream and little grated Gruyere or other Swiss-type cheese is stirred in for enrichment.
I learned this version from Julia Child's "Mastering the Art of French Cooking" years and years ago. The other day the thought of it popped into my mind and I realized I hadn't made it in at least 10 years; it's a perfect dish for a crisp autumn day. I had a lot of yellow onions on hand . . . so why not?!
If you are interested in the Le Creuset covered terrine, it is available in White, Red, Flame (Orange), and Cobalt blue ---
Scroll down to the bottom of this post to learn more.
It makes a wonderful side dish for meats, chicken, fish, or as part of a vegetarian meal.
You may find it startling that so few ingredients can make such a flavorful and comforting dish ~
Two pounds of onions equal approximately 6 to 7 cups thinly sliced.
What it lacks in beauty, it more than compensates with flavor. So good and rich, a little goes a long way. (I could honestly have a small serving of it with a crisp green salad, dressed with vinaigrette and call it a meal.)
Because it doesn't look like much after it has cooked down, I transfer it to a warmed serving dish and bring it to the table so each one can serve themselves. This time I sprinkled on a little more grated cheese and placed it under the broiler until melted and bubbly, then added a couple of sprigs of fresh thyme.
It might not be beautiful, but it certainly IS delicious!
The Le Creuset covered Terrine is available here, (with FREE super saver shipping):
Much cuter in person :)
It is available in Red, White, Flame (orange), and Cobalt. I absolutely love mine and use it for all kinds of things besides pate ~ it's perfect for side dishes, as well as small casseroles for 2 or 3.
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About my recipes ~
Hi and welcome! I'm a long-time cook and tend to improvise often, adjusting recipes to my own taste. Usually I'll describe how I put the dish together so you can make it the way you like it.
I have cataloged some of the recipes in a printable format on my recipe blog, Once Upon a Plate ~ the recipes. Please LEFT-MOUSE click HEREif you would like to see what is available there.
Thank you so much for stopping by, and for any comments you would like to share. I read and appreciate every one! :)