Soubise or Onion Sauce

Name: Soubise or Onion Sauce
Ingredients: medium sized onions; half a pint of white sauce; a half saltspoonful of white pepper; a little cream

From Catherine Owen's new cook book .., 1885

Chilling onions prevents discoloration.

Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

230Calories

11 gProtein

34 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories230 kcal

Protein11 g

Carbohydrates34 g

Fiber2.8 g

Sugars19 g

Total Fat6.2 g

Saturated Fat3.8 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol19 mg

Sodium441 mg

Potassium614 mg

Calcium344 mg

Iron0.8 mg

Magnesium43 mg

Phosphorus304 mg

Zinc1.4 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A199 mcg

Vitamin E0.2 mg

Vitamin K1.1 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.9 mg

Folate52 mcg

Choline9.2 mg

Caffeine0 mg

Water332 g

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 114. The excerpt below is the record exactly as published.

SOUBISE OR ONION SAUCE. Boil medium sized onions tender, chop them up quickly, put them into cold water while you make half a pint of white sauce, then put a half saltspoonful of white pepper in it; drain the onions, add them to the sauce, and if you have it, a little cream

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