Onion Puree a la Soubise

Ingredients

• 4 to 6 large onions
• i oz. of butter
• salt
• pepper to taste
• i oz. of rice
• enough white stock to cover

Method

1. 1

   Peel and cut onions, put in a saucepan with butter, add salt, pepper, rice, and stock.

2. 2

   Cover with buttered paper, cook on quick fire, then simmer in the oven for about an hour.

3. 3

   Stir occasionally.

4. 4

   Pass through a sieve, return to pan, reduce, and stir in white sauce and butter.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 62. The excerpt below is the record exactly as published.

Onion Puree a la Soubise. Peel 4 to 6 large onions, cut in rounds, and put in a saucepan with i oz. of butter, add salt, pepper to taste, i oz. of rice, and enough white stock to cover

Cook this with the app: pantry check, scaling, and the assistant.