Recipes > Sauces & Spreads > Onion Sauces > French Onion Sauce, or Soubise

French Onion Sauce, or Soubise


  • 1/2 pint of Béchamel
  • 1 bay-leaf
  • seasoning to taste of pounded mace and cayenne
  • 6 onions
  • 1 small piece of ham


Peel the onions and cut them in halves; put them in a stewpan, with just sufficient water to cover them, and add the bay-leaf, ham, cayenne, and mace; be careful to keep the lid closely shut, and simmer them until tender. Take them out and drain thoroughly; rub them through a tammy or sieve (an old one does for the purpose) with a wooden spoon, and put them to 1/2 pint of Béchamel; keep stirring over the fire until it boils, when serve. If it should require any more seasoning, add it to taste.

Time: 3/4 hour to boil the onions.

Sufficient for a moderate-sized dish.


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The Book of Household Management (1861).

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