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The Art of Flavour Sunday e-magazine


French Soubise Onion and Cream Sauce


  • 2 x Medium Onions, finely sliced

  • 2 x Tablespoons unsalted butter

  • 11/2 x Cups full cream

  • 1/4 x Teaspoon tomato paste - adds a nice flavour lift and colour

  • 1/2 x Teaspoon white pepper - black pepper would work


Melt the butter in a heavy based saucepan until foaming but do not allow to brown.

Then add the onions and cook down until lightly caramelised. Add a little salt and the pepper and continue stirring until the liquid has evaporated. Then add the cream and tomato paste and simmer for 5 minutes.

Next transfer the onions and cream to a stick blender, on low, until you have a nice smooth sauce

Important: Take care not to brown the onions. They need to be white and translucent before adding to the blender.

Comments: To be true to the original recipe, use a Bechamel Sauce in place of cream, however, we found the full cream works nicely.