Soubise Sauce (Thermomix - TM6 only)
This classic soubise sauce, made easily in the Thermomix TM6, is a rich and creamy onion sauce perfect for pairing with meats, poultry, and vegetables. Learn how to make this French favourite with simple ingredients and step-by-step instructions!
Ingredients
- 20 g (1 ⅕ tbsp) vegetable oil
- 300 g (2 cups) onions cut in wedges
- 30 g (2 tbsp) unsalted butter
- half a chicken stock cube or pot (for 500ml), crumbled or 0.5 tsp chicken stock paste, homemade
- 300 g (1 ¼ cups) boiling water
- 20 g (4 tsp) single cream (approx. 18 % fat – I use Elmlea to reduce calories!)
- 30 g (¼ cup) plain flour
- 0.5 to 1 tsp fine sea salt to taste
- 2 pinches ground black pepper
- 2 pinches ground nutmeg
Instructions
- Place the oil and onions in the mixing bowl then sauté on High Temp. Insert the measuring cup then chop 6 seconds/speed 4. Scrape down the sides of the mixing bowl with the spatula.
- Add the butter and cook 3 minutes/100C/speed 1.5.
- Add the chicken stock and boiling water then Blend/30 seconds.
- Finally, add the cream, flour, salt, pepper and nutmeg then start Thicken/100C. Serve hot (see Cookidoo Tips).
Notes
- NOTE: This recipe can only be made in the TM6 model of Thermomix as it uses the Thicken mode.
- Dairy-free option - use coconut cream or a plant-based bechamel sauce for a dary-free version. Oat or almond cream works as well for a lighter, dairy-free alternative.
- Herbs and spice - add a pinch of thyme or a bay leaf during cooking for added depth, especially if serving with rich meats. Remember to remove the bay leaf before the sauce is blended! A sprinkle of white pepper will add a subtle heat that won't overpower the sauce's mild onion flavour.
- Cheese option - add a small amount of grated gruyere or parmesan cheese for a slightly nutty flavour. This will pair well with vegetables or pasta.
- This soubise sauce recipe made in the Thermomix TM6 is easily adapted if you’re cooking for less or more people. I’ve halved it to serve 2 with fish or meat and vegetables.
- This classic French sauce derives from the béchamel sauce. There are versions in which sautéed onions are blended into a thick béchamel made with milk, and others, like this one in which the flavour of the onions is highlighted with chicken stock.
- Classically served with vegetables, this sauce is also delicious with roasted meats, poultry and fish. The flavours also go very well with a French omelette soufflé (a normal omelette made with whisked egg whites then mixed with the yolk instead of simply beating the whole eggs).
Nutrition
Calories: 175kcal | Carbohydrates: 14g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 420mg | Potassium: 134mg | Fiber: 2g | Sugar: 3g | Vitamin A: 243IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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