Comments on: Recipe of the Week: Onion Soubise

By: mr. beeswax

mr. beeswax — Tue, 21 Sep 2010 08:13:53 +0000

that is most definitely NOT a soubise.

soubise is made with a bechamel and uncolored onions.

By: zuzu

zuzu — Sun, 07 Feb 2010 17:40:50 +0000

You can do something similar with beets, and have on toast with goat cheese.

By: LeighB in ATL

LeighB in ATL — Sun, 07 Feb 2010 00:38:17 +0000

Sounds awesome, but where did you get real Vidalia onions this time of year?

By: klee

klee — Sat, 06 Feb 2010 21:11:16 +0000

I’ve served this on top of butternut squash gnocchi with parmigiano cream & a sprinkle of crisped speck.

By: Orora

Orora — Sat, 06 Feb 2010 18:42:16 +0000

Must try soon. Sounds delish.

By: Twistie

Twistie — Sat, 06 Feb 2010 16:40:49 +0000

I ate it as just a side dish with a Cornish game hen and some lovely little roasted Brussels sprouts. OTOH, I love your idea of spreading it on toast. That could be quite lovely, as could using it as a topping on a steak. I say have fun figuring out how you best like to eat it!

Food should be fun.

By: Jessica D.

Jessica D. — Sat, 06 Feb 2010 16:40:40 +0000

I make this to accompany keilbasa and potatoes for a delicious hearty meal, cook the onions as directed except with olive oil, add in thinly sliced yukon golds, then sliced keilbasa. I also do this recipe with butter to go on top of my homemade meatloaf with a brown gravy. It is to die for. Vidalia’s are the best, and are what I always prefer. The onions also go well in croisants for appetizers, dips for crackers, use you’re imagination. I’ve even had these on top of halibut, yummy!!! These onions are delicious!

By: Toby Wollin

Toby Wollin — Sat, 06 Feb 2010 15:41:57 +0000

I’m trying to imagine this and how you eat it – spread on toast? As an accompaniment to something else? Inquiring minds want to know!