Soubise Sauce (Onion Coulis)

Ingredients

• 500 g onions
• 2 cups béchamel sauce (thick mother sauce)
• pinch fine salt
• pinch white pepper
• 1 tablespoon sugar
• 80 g butter
• 100 ml cream

Instructions

1. Slice the onions and blanch them thoroughly in salted water. Drain completely. Braise gently in butter, à blanc (without color), then add the thick béchamel sauce, fine salt, white pepper, and powdered sugar.
2. Finish cooking slowly in the oven. Pass the sauce through a fine sieve (étamine). Heat the sauce and finish it by mounting (monter au beurre) with butter and cream until silky and well-combined.