How to make sauce soubise from scratch (white onion sauce)

[@jeanclaudevindiesel207]

I'm not gonna lie, as a professional cook, this is probably one of my top three channels for learning new things that I can use at work. 😎

[@FrenchCookingAcademy]

waouh 👍

[@ruozyu2847]

And other channels name ?

[@jeanclaudevindiesel207]

@@ruozyu2847 diaries of a master sushi chef (hiroyuki terada) The other one is a channel that specializes in choosing, maintaining, and sharpening knives.

[@ruozyu2847]

@@jeanclaudevindiesel207 thanks

[@jeanclaudevindiesel207]

@@ruozyu2847 the knife channel is called "burrfection." He's not a pro chef, but the dude knows a lot about knives and steel types. It's helped me more than any chef I've met when it comes to keeping my knives sharp.

[@pierrerossouw6083]

Food without history is a book without pages. Thank you for including the history in your teaching.

[@freddyjay8]

The history make us understand that this is not just a cockyness in french cuisine. This is a real matter of culture and a richness achieve from time to time. Some recipes are literally peace of art in their conception and in their flavors. Most of the fine cuisine of all country's have a base of french cuisine.

[@KaiTenSatsuma]

My Polish family had been making this sauce since I was young to spruce up leftover chicken from making soup and it took a *_lot of searching_* to find out it was specifically soubise - a little differently, frying the onions in the butter and then making the béchamel, but same basic concept. It's amazing what a little onion and butter does to a white sauce.

[@CookWithRoy]

Love that you use basic utensils. Not everyone has blenders, processors etc. Nice job - can't wait to try making this sauce.

[@TomMaynard--TCM--]

I thought the same thing: "Isn't that a job for a tamis?"

[@wemblyfez]

I’ve always believed the soul of French cooking was in the sauces...and this is just one more example. This is a new one for me, thanks again as always Stephane. Great lesson.

[@Jonsson474]

I love it that you’re using the traditional techniques instead of resorting to modern tools like a hand blender. That’s where you should start learning really.

[@HTMLguruLady2]

I LOVE when you add the history. Thank you. I have made all the sauces you have videos for, they are all DELICIOUS. As are all your other recipes. Everytime you come out with a new video I go get the ingredients and make it. Thank you (!!) for taking the time to make your videos.

[@FrenchCookingAcademy]

that’s great good practice 👨🏻‍🍳👍

[@gabrielalexander9548]

Me too

[@markbeck8384]

Looks delicious. I always go to you anymore when I am in the mood to try something, in this case an onion white sauce. You always take a little more trouble than I would automatically think to; but you are wonderful about explaining what and why you are doing things. And, yes, doing it properly makes a huge difference. Thank you

[@erikary5600]

I really appreciate your videos. I love the culinary arts and as a home cook, your channel makes it possible for people like me to learn things that professionals know. Thank you💖

[@skynet4724]

It‘s really a Gift that i can learn french cooking from you. I highly appreciate that. Merci!! Greets from Berlin

[@tonizeisel3899]

I’m not a good cook, but my French leek-potato soup from your receipt is loved by everyone. Thank you, Mr.Stephan.

[@arthursandomine5464]

Sooooo exiting!!! I can’t wait to try this one! Questions: -Could you not purée the onyo first and then add to the sauce? What difference does it make? -It is whipped whipped cream you’re adding right? -Do you keep it warm on the stove or over a baine marie?

[@pooryapercini4194]

thatnks man, thank you vey much. u are just making me in love with France more & more everyday. i just wanna learn french so badly. no commercial and literally nothing could make people in love with France than u my friend. not even close. u should be given a medal of some sort man. ur the best. thank you again love from Tehran and by the way ur killing me man. i can't keep my diet anymore

[@indianasquatchunters]

poorya poorhoseini Im assuming that by living in Tehran you already know Persian? Also you already know English, or at least seem pretty proficient in it. Why not go for three and learn French :). If you know English French should be fairly easy to grasp. French and English have many similar looking words making vocab a bit easier to pick up. There are lots of ways to learn French for free also :).

[@pooryapercini4194]

thanks for the the suggestion m8. the thing is when it comes to learn any language, motive is the key. but if u find love in learning it, well you,ll kick it's ass like it's nothing. now i know i probably will never be in a need to learn french, but due to the love i have for cooking, and trust me apart from the love i have for culinary, living in a country with thousands of years of history, i know a lot about cooking ;) , what this man is doing, is so authentic that actually's helping people like me to really feel and understand what french people are doing and thinking in that country. and besides bringing respect for french people, he's creating the love i was talking about. and this is really valuable. who knows maybe i'll go to learn some french online ;)

[@beeanantroj7267]

Thanks chef ,for your time.

[@julietalacroze9628]

I'm a mediocre cook at home. If you follow the recipe carefully, everything happens as he predicts. Even the minute timing! Thank you very much, it's always a pleasure to watch your videos. Greetings from Argentina!

[@FrenchCookingAcademy]

Greetings Argentina and Thanks for watching my videos 🙂🙂👨🏻‍🍳👍

[@the1enlightened1one1]

Wow I m cook for many years ,and never made this sauce.Thank you!

[@maxpeterpopovic8965]

I real like that you share the history behind these French dishes

[@superswagman5973]

My new favourite cooking channel!

[@Improveng1]

Fantastic as always Stefan. Merci beaucoup monsieur...et bon Appetit!

[@aggiearko3331]

Best cooking class ever!

[@SimonM90]

i wish for someone to love me as much as french classic recipes love butter

[@happymv5350]

Wonderful - and use a decent butter. I have to admit that using the right butter really does make a difference in my opinion.

[@sarahcooper2115]

Lots of love and support from East coast Canada 👏

[@teresahernandez1059]

I poured it over a pouched egg and sprinkled a bit of black pepper, with toast. Sooooo Delisioso! I also used purple onion cause I love purple onion, and it did not turn purple😉it was actually as white as the egg white.

[@seferinorino6951]

This is perfect for me. I usually like using all the pots in the kitchen. Saturday dinner sorted. Merci!

[@macanoodough]

OMG, I haven't seen an onion studded with cloves since I had to do it myself for marinating the shortribs in red wine. It was at a restaurant and we sold a lot of short ribs bourguignon style and I don't mind telling you it took forever. If I remember, chef wanted 12 cloves studded in 3 onions for each batch and we did double batches 2x a week. They had to be equally spaced in a very specific way and by the time you were done your finger tips were sore, lol. Like Kill Bill though, my finger tips became imune and remain that way to this day.

[@SilverTooth666]

Never change. Another perfect video.

[@moniquehorton1111]

Thank you, Stephen! I wanted to know how to make “cream of...” Didn’t want to buy it in a can. It’s an annoying American thing. American home cooks always want convenience or a shortcut. But there’s too many preservatives. I wanted the real deal, and you are THE REAL DEAL! God bless you and your channel! Cheers from California!

[@trefod]

I really enjoy cooking and this channel has taught me a lot. It has also made me gain weight, but it is so worth it.

[@sharroon7574]

All we need to do is fast either for a meal or a day on a regular basis.

[@sbaumgartner9848]

I'm in love with onion soubise. Thank you.

[@anwitaray5999]

Mann this is the thing I love the most about French cuisine. So rich and creamy. Merci beaucoup pour cette.

[@eugene3801]

Could you skip the blanching of the onion... for a stronger onion taste ? Thank you for your awesome video's. Making this for my 25 Wedding Anniversary this weekend. God Bless.

[@paulhughes3961]

Yum, I really miss cooking in restaurants, especially the small Bistros where I had to come up with a new dinner menu every day.

[@cfilipow]

I am so pleased the events of my life led me to find this channel! Love your content!

[@thealize808]

You're a good teacher.

[@oceanbaby4521]

This was an awesome sauce I watched the video yesterday, but wanted to make it. I was amazing! I have learned so much from you fun and delicious content... Thanks Stephan👩🏽‍🍳🍷♥️

[@heenarangwani2175]

That looks amazing! Definitely going to try it. Thanks for sharing.

[@MAhmed-zs2vp]

The best thing about the French by far is the butter :)

[@gettem6341]

you demonstrate this so well.

[@chris_ea]

🏆🏆🏆 Amazing pedagogy

[@wmbrice]

Brilliant, Stephane!

[@Searsey8158]

Just found this channel, extremely informative. Bravo!

[@rcg5317]

More onion dishes, please! And all of the onion/garlic family! I am sad now that the wild onion chives are gone for the summer. I love them in my pancakes.

[@panuntukan]

If you like onions, check the Senegal "poulet yassa". Very easy to make, and so yummy. If you like schallots, check the parisian recipe called "bavette à l'échalote".

[@evilganome]

I just made this to serve with pork tenderloin. It is just amazing and pairs beautifully with both the pork and the broad beans that I served the pork with.

[@direach_anseo8909]

i watched til end of this video to see how you plate that. Now it makes me more interest to watch more.

[@Nyoritv]

The soubise sauce is a classic cream sauce for vegetables made by sautéeing onions and adding them to a basic béchamel sauce.🤗 thanks. I am glad to know about the source

[@Dalstrong]

Looks delicious, chef!

[@DisruptedSinner]

Absolutely fantastic video. Merci beaucoup mon ami!!

[@nonhlanhlapinzi757]

I felt like I was in class All over again. Thanks for this video. Immediately hit the subscribe button

[@joyjavier3658]

So greatful to learn recipe this million thanks to you. God bless! Hugs

[@dwaynehendricks7842]

I'm here to learn the traditional French method! Without going to school.

[@abh4316]

Definitely a must try sauce

[@MrOllie169]

That sauce has to be outrageously savory! Have you ever covered making a mushroom stock?

[@FrenchCookingAcademy]

no no mushroom stock yet usually just make mushroom essence

[@MrOllie169]

@@FrenchCookingAcademy Thank you for replying Stephen!

[@vincentlamarque5777]

Can't wait to try this one :) thanks!

[@kimberlyacton4039]

You rock my world. Thank you!

[@mizzpoetrics]

"Bathe the onion in butter" - music to my ears! 😁 Now, to think of ways I can use the onion infused butter. 🤔 Scrambled eggs, sauteed vegetables, baked/roasted potatoes, in my rice, on toast, garlic(onion) bread? Shrimp, salmon, compound butter for a nice juicy steak - so many uses! Or, I'll use the butter to pan fry the chicken, that should boost the flavor, oui? Maybe I'll smoke it & make smoked onion butter....☺️ Yum! Of course, that means I'll have to make a huge batch lol! 😅 Merci Stephane!

[@FrenchCookingAcademy]

my pleasure 🙂

[@mizzpoetrics]

@@FrenchCookingAcademy 😊

[@zeeshanparvez5235]

Very well explained.

[@OdedYechye]

I love the channel and I learn a lot, thank.you very much...I really wish to know your version on how to make cafe the Paris souce ?

[@MusaabAlAzawi]

Thank you chef ☺️❤️🌹

[@FrenchCookingAcademy]

👍👨🏻‍🍳

[@sbaumgartner9848]

I'm obsessed with onion soubise. It's delicious on it's own. Julia Child does a roast veal where she stuffs it with this.

[@seanonel]

Chef, did you check out Helen Rennie's plating tutorials? I think I suggested therm a few years ago now...

[@annmarietornabene]

I ate this sauce for the first time in Rennes in a galette with saucisse. Mon DIEU!!!!!

[@bellabrooks5289]

So Delicious Chef 👨‍🍳

[@FrenchCookingAcademy]

thanks

[@xiaotuzi.fnb1]

i love it 😍❤️AmazingRecipe👍🏻🌶

[@jeannedarc7726]

I love your sauce Videos!! Now I will watch the Mustard Gherkin Sauce Video :D

[@栗田美佐夫-p4k]

Great 👍

[@sciencelabvideosl7558]

That chicken looks so wonderful! Do you have a recipe for that?

[@DurinSBane-zh9hj]

Isn't it amazing what flour and butter can do? Everything from bechamel to puff pastry. Thanks for a great recipe, now I need to menu plan so I can use it

[@sharroon7574]

Totally!!!!

[@sherilynn]

I love this! Thanks!

[@brainwashingdetergent4322]

So I made this, and I’ll have to say this is a wonderfully sublime sauce. I poured it over pan seared pork chops, delicious. As an American,I must say, I’m fighting every urge to figure out a way to add Velveta cheese to it! Thanks for the delicious recipe!

[@FrenchCookingAcademy]

glad you like it and thanks for trying it out

[@DavidAbraham504]

C’est magnifique 🤩

[@linuxgreybeard9945]

Excellent video as always, Stephane, another recipe to add to my list. Would there be any benefit in cooking the onions in butter first, and using the drained butter as part of the butter when making the roux? While this would be a bit trickier to put together (you would have to estimate how much extra butter and flour to add), you would in theory get some extra onion sweetness.

[@gettem6341]

I love the short historic introduction to the sauce

[@gparker546]

This was delicious. I ate way too many potatoes cuz I wanted more sauce :D I sincerely regret giving the leftovers to my dad.

[@subliminalphish]

I bet this would be good if someone used a beef base and mushrooms to further the flavor o use on a hamburger or a piece of steak. i will have to make a small taste of this and elaborate the flavor even if i fall in love with the pure sauce. thank you again for giving me my all flavorite sauce. i am forever grateful.

[@FrenchCookingAcademy]

glad you liked the video 🙂👨🏻‍🍳

[@Xipe666]

This sauce also works with salty food, a staple in the Swedish cuisine with fried salt pork and potatoes, but then it isn't mashed or pulverized, but the onions are allowed to keep being in small bits. Litterally "onion sauce" in Swedish (löksås). res.cloudinary.com/coopsverige/image/upload/w_400,h_400/v1432638024/34445.jpg

[@RiceNGravy]

I probably would have wanted to add some white pepper and nutmeg, no? Looks great!

[@slimsammyone]

Thank you.

[@marcuscicero9587]

will try this the next time I make a bechamel. interested in how a soubise tastes

Very nice Merci

[@chelsealeonardbaum23]

Thank you

[@elizabethlee2136]

This is amazing with kale and spinach. Though i add a pinch of mace and some garlic or shallot. Since nutmeg and pepper pair well with both bitter greens and cream... it ends up perfect. Its a little too rich for meat/ But it is heavy with pasta and bitter vegetables. It would probably be geat with asparagus.

[@watchgoose]

Yup, I'd use my Bamix for sure!

[@kajraske2002]

That sauce looks ridiculously amazing, I think this is going to get me to finally go beyond just a quick roux and some gravy.

[@carlospocaterra]

Dude, what an amazing channel. You make everything look so easy and, at least to me, your attitude is amazing; the accent helps too haha!

[@FrenchCookingAcademy]

Cheers 👍👨🏻‍🍳

[@ivse9696]

That is looking awesome and I will copy this 👍👍👍

[@pattizayas1051]

oooh yum!.....that looks amazing

[@MHarenArt]

Brilliant!!!! I love beautiful sauces and make them often. This is one I've not tried, but - OH! I will! I think it would be wonderful with a nice charred medium rare steak and some steamed asparagus. Or for that matter, I think it would be beautiful to dress a baked potato!!! Can't wait to try this!

[@gilgemash]

You mean a baked, naked potato 🥔

[@MHarenArt]

@@gilgemash LOL!!!!!

[@chongseitmooi2593]

Attractive meal🎉

[@gibranreza]

good work!

[@Ninoy2059]

Hello Stefan. Here in the US we use heavy cream instead of regular milk. What you thing? Thank you

[@kristinarassidaki4235]

This is art! I appreciate the effort that goes into my dish and the price of a meal at a good restaurant.

[@ruozyu2847]

Bana yardımcı oluyorsun teşekkür ederim

[@panuntukan]

Hoş geldiniz arkadaşım!

[@Justme77400]

I've been making this for years, every time I make mac and cheese from scratch I always add chopped onions first before adding the flour. That being said, this technique looks interesting and I'm tempted to try it your way, Stefan!

[@vilhelmhammershoi3871]

Bravo! Excellent video!

[@somnathmandal3793]

Glad I found you. Thanku KZbin.

[@AlbertAguirre]

Excellent

[@cristinavelasco9818]

Excellent‼️🇪🇸✌🏾

[@Xardaras]

I'm not a professional cook so please correct me if I'm wrong: I feel like there were some unnecessary steps on that recipe. I got the same result (trying a bit around with the recipe) when I cooked the blenched onions in some butter, added flour to make a rough, put in cold milk, in that the cloth onion was cooked previously, to make a sauce. It took less steps and tasted the same

[@giovanna722]

I'm curious as to what you were saying, but there were some grammatical problems. What do you mean by " in that the cloth onion was cooked previously"?