Sauce Soubise

• 70g Whole, unsalted butter
• 250g Onions, sliced
• 100

In a heavy-based saucepan melt the butter over a low heat, add the sliced onions and lightly season with salt and freshly ground pepper. Sweat for 10 minutes without colour until the onions are tender. Add the cream and continue to cook over a medium heat for 20 minutes. Remove the saucepan from the heat and transfer the contents to a food processor and blend to a puree. Pass the sauce Soubise