Onion soubise is a My Fair Lady of cooking. Long, gentle cooking mellows brash onions into an unrecognizably suave, sweet side dish. The onions swelter in their own juices for a half hour. You will love this dish … even if you’re a lifelong onion hater. It goes with anything and everything, and complements bitter greens especially well. Onion soubise is a dish you’ll find yourself making again and again.
Total Timeunder 30 minutes
Recipe Courseside dish
Dietary Considerationside dish
Five Ingredients or LessYes
Taste and Texturebuttery, savory, sweet
- 3 tablespoons unsalted butter
- 1 pound sweet (such as Vidalia or Maui) or spring onions, peeled and thinly sliced
- Salt to taste
- 1 tablespoon chopped fresh chives
- Ground pepper to taste
In a wide sauté pan or saucepan over low heat, melt butter. Add onions, season with salt, and stir to coat with butter. Cover pan and, stirring occasionally, cook until softened, 20 to 25 minutes. Uncover and cook just until most of the liquid has evaporated. Look for the viscous texture of a marmalade. Stir in chives and season with salt and pepper to taste.
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