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 through a fine sieve. Taste the sauce and adjust the seasoning if necessary. If the sauce Soubise is too thick, thin with a little milk.
© 2005 Liam Tomlin. All rights reserved.