Modern Soubise Sauce

Name: Modern Soubise Sauce
Ingredients: 2 cups Yellow onions; 4 cups Water; 1 cup Velouté Sauce (See recipe below); 0.5 cup Heavy cream; 0.25 teaspoon Salt (or to taste); 0.125 teaspoon Black pepper (or to taste); 2 tablespoons Butter (For Velouté Sauce); 2 tablespoons All-purpose flour (For Velouté Sauce); 1 cup Chicken stock (For Velouté Sauce)

A classic French sauce made from pureed onions, velouté, and cream. Perfect for serving with meats or eggs.

Ingredients

2 cups Yellow onions
4 cups Water
1 cup Velouté Sauce (See recipe below)
0.5 cup Heavy cream
0.25 teaspoon Salt (or to taste)
0.125 teaspoon Black pepper (or to taste)
2 tablespoons Butter (For Velouté Sauce)
2 tablespoons All-purpose flour (For Velouté Sauce)
1 cup Chicken stock (For Velouté Sauce)

Instructions

1Cover the sliced onions with boiling water and cook for 5 minutes. Drain the water. Repeat this process once more, cooking until the onions are very soft.
2Drain the softened onions and rub them through a fine-mesh sieve or blend in a blender until smooth.
3Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the chicken stock, ensuring no lumps form. Simmer for 10 minutes, stirring occasionally, until the sauce thickens.
4Add the pureed onions and cream to the velouté sauce. Season with salt and pepper to taste. Heat gently, stirring until well combined and heated through. Do not boil.