This rich and smoky soubise sauce combines caramelized onions with a deeply flavored smoked cream infusion, perfect as an elegant accompaniment to meats, vegetables, or fish.
Ingredients extracted via AI
creamonionthymevegetable oilbuttersalt
Procedure generated via AI
To prepare the smoked cream, place onion skins, clean shallot pieces, or trimmings from onions or leeks under a grill set to high heat. Alternatively, lightly char them with a kitchen torch along with thyme and vegetable oil until the mixture is very dark and smoky.
Pour the warm smoked cream over the charred leeks and let it infuse aside.
In a large heavy-bottomed pan, melt the butter, add chopped onion and salt, and gently sweat the onions until they become very soft and sweet but not too brown.
Strain the smoked onion cream through a fine sieve into the pan with the onions. Bring to a boil, then reduce the heat and simmer gently, stirring constantly, until the mixture has reduced by half.
Transfer the mixture to a blender and blend until smooth.
Pass the finished sauce through a fine sieve once more and serve alongside your favorite meat, vegetables, or fish.