Soubise

Onion Stuffing

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 4 medium-sized onions
  • Water
  • pound butter
  • 2

Method

  1. Peel onions and cut in half. Slice into thin wedges. Cover with cold water, bring to a boil, drain, and rinse in cold water and drain again. Sauté these blanched wedges in pound butter until soft. Add 2