Okay, I have a confession. Until I tried this recipe, ‘soubise’ was a term I had heard a few times on Top Chef, but couldn’t actually define and had never eaten. Friends, I am now a huuuuugge fan! This was tremendously yummy and surprisingly simple to make. It takes time, but very little effort for the result. Oh, and this one is vegetarian, and could be made vegan with the substitution of a little olive oil for the butter in the recipe. While I adored the buttery taste of the soubise as written, I’ll probably try it with olive oil myself soon, so Mr. Twistie can join in the fun despite his high cholesterol and lactose intolerance. But in that case, I might also fiddle with the seasonings to add a little extra oomph.
I got the recipe from a friend, and I have no idea where she got it. All I can say is thank you to my buddy for offering up such a great recipe. Join me after the cut for the details.
3Tblsp unsalted butter
1lb. sweet onions (such as Vidalia, which is what I used) or spring onions sliced thin
1Tblsp fresh chopped chives
Melt the butter in a large saute pan. Add onion, season with salt to taste, and stir to cover the onions in the butter. Cover pan and cook until softened, stirring occasionally, about 20 – 25 minutes. Uncover and cook until the liquid is mostly evaporated. The onions should reach roughly the consistency of marmalade. Stir in chives and pepper to taste, serve to an adoring public.