Onion Soubise

In the classic repertoire onion soubise forms the foundation for both a sauce [with the addition of béchamel], or a purée [often supplemented with cooked rice for extra body]. The result is delicately flavoured if the onions are blanched first and more robust if they are slightly coloured in the butter and oil without being blanched beforehand. Rather than adding rice to the purée I like to slowly evaporate most of the liquid to obtain a very pure flavour. Onion soubise is delicious with pa