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4–6
Easy
By Emma Hearst
Published 2024
Onions are front and center in soubise, one of the great French white sauces. It is silky, slightly sweet, and supremely savory. We use our Cippolini onions for a nice white, but any hue of onion will suffice. The sauce pairs terrifically with all meat and fish, but we love it most served beneath oven-roasted eggplant steaks topped with roasted cherry tomatoes. It can be used in recipes that call for béchamel, like our Tarte Flambée, but it has a lighter t