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.

[@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?"

[@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

[@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.

[@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.

[@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.

[@skynet4724]

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

[@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💖

[@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 ;)

[@tonizeisel3899]

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

[@beeanantroj7267]

Thanks chef ,for your time.

[@maxpeterpopovic8965]

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

[@Improveng1]

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

[@seferinorino6951]

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

[@anwitaray5999]

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

[@superswagman5973]

My new favourite cooking channel!

[@aggiearko3331]

Best cooking class ever!

[@the1enlightened1one1]

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

[@cfilipow]

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

[@sarahcooper2115]

Lots of love and support from East coast Canada 👏

[@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 🙂🙂👨🏻‍🍳👍

[@SilverTooth666]

Never change. Another perfect video.

[@sbaumgartner9848]

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

[@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.

[@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.

[@thealize808]

You're a good teacher.

[@happymv5350]

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

[@gettem6341]

you demonstrate this so well.

[@heenarangwani2175]

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

[@SimonM90]

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

[@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👩🏽‍🍳🍷♥️

[@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.

[@MAhmed-zs2vp]

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

[@wmbrice]

Brilliant, Stephane!

[@栗田美佐夫-p4k]

Great 👍

[@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.

[@joyjavier3658]

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

[@Searsey8158]

Just found this channel, extremely informative. Bravo!

[@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?

[@DisruptedSinner]

Absolutely fantastic video. Merci beaucoup mon ami!!

[@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".

[@ruozyu2847]

Bana yardımcı oluyorsun teşekkür ederim

[@panuntukan]

Hoş geldiniz arkadaşım!

[@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!

[@kristinarassidaki4235]

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

[@chris_ea]

🏆🏆🏆 Amazing pedagogy

[@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.

[@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!

Very nice Merci

[@direach_anseo8909]

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

[@zeeshanparvez5235]

Very well explained.

[@PinkDiamondSA]

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

[@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.

[@abh4316]

Definitely a must try sauce

[@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 👍👨🏻‍🍳

[@lewiestephens3747]

The history lesson alone is more than worth the video!! You are as usual...AWSOME!

[@kimberlyacton4039]

You rock my world. Thank you!

[@mbrisbourne]

Wonderful!!!! I love this channel! Not only is this Chef an awesome cook, but "Mon Dieu" he is an excellent excellent teacher. Just fantastic! Keep going, I love this channel, I hope you can keep this going for many years. I can't imagine where you will be in 5 years, even 3 years, Wonderful!!!

[@chelsealeonardbaum23]

Thank you

[@jeannedarc7726]

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

[@MultiEldan]

Wonderful recipes and cooking techniques, my wife loves them and it takes a lot to please her, so keep up your fine work.

[@ReneighPickunyk]

Thank you. All your videos are so inspirational. You need to plan a French cooking retreat in the countryside in France!

[@bellabrooks5289]

So Delicious Chef 👨‍🍳

[@FrenchCookingAcademy]

thanks

[@vilhelmhammershoi3871]

Bravo! Excellent video!

[@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.

[@watchgoose]

Yup, I'd use my Bamix for sure!

[@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 ?

[@chongseitmooi2593]

Attractive meal🎉

[@vincentlamarque5777]

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

[@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!!!!!

[@Dalstrong]

Looks delicious, chef!

[@MusaabAlAzawi]

Thank you chef ☺️❤️🌹

[@FrenchCookingAcademy]

👍👨🏻‍🍳

[@seanonel]

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

[@ephraimmutuc6962]

I love this tutorial on French sauces. It’s very important to go back to the basics of French sauces. I will make this at home.

[@fscaramuzza]

very good.

[@slimsammyone]

Thank you.

[@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

[@AlbertAguirre]

Excellent

[@xiaotuzi.fnb1]

i love it 😍❤️AmazingRecipe👍🏻🌶

[@tony5535]

Thanks.

[@annmarietornabene]

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

[@s1050]

Wow I love learning all these French classics. Each one is absolutely delicious. Thanks Stephane best cooking channel on here by a mile

[@FrenchCookingAcademy]

👨🏻‍🍳👍🙂

[@rekhachoudhury2723]

Thanks for the recipe of the sauce. I liked the plating part too. You plate so elegantly.

[@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.

[@tomo8688]

ベシャメルソース美味しそう🤤🤤🤤

[@sciencelabvideosl7558]

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

[@gibranreza]

good work!

[@sherilynn]

I love this! Thanks!

[@jann8005]

Looks delicious.i want to taste it now. Great presentation! Chicken looks so delicious.

[@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 😊

[@kongsmanhd5641]

Thats look like incredible ... Thanks for recipe..i am from indonesia.. Maybe i can to combine with indonesian cook..

[@jorgmethfessel5774]

love your channel

[@pattizayas1051]

oooh yum!.....that looks amazing

[@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

[@somnathmandal3793]

Glad I found you. Thanku KZbin.

[@cristinavelasco9818]

Excellent‼️🇪🇸✌🏾

[@DavidAbraham504]

C’est magnifique 🤩

[@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