soubise - an onion sauce with velvety charm

Onions boring? Forget it. Discover the classic Sauce Soubise and bring an elegant, velvety sauce to the table in no time. This French favorite delivers a surprisingly rich flavor that pairs beautifully with almost any vegetable, meat, or fish. Weeknight meal or festive dinner –this sauce lifts everything effortlessly to a higher level of taste.

The onion is rarely seen as a refined vegetable, yet it is indispensable in kitchens worldwide. From sharp and pungent to soft, sweet, and full-bodied, its flavor transforms beautifully when cooked—a foundation for countless dishes. Soubise is a forgotten jewel of classic French cuisine: simple in composition, yet rich in flavor. Traditionally made with veal stock, this version deepens the flavor by slowly cooking the onions without stock. A splash of soy sauce adds even more depth.

The sauce is named after Marshal Charles de Rohan, Prince of Soubise and minister under Louis XIV—a 18th-century aristocrat with a love for culinary luxury. Today, Soubise is an elegant, creamy sauce that pairs wonderfully with poultry, white meats, fish, vegetables, potatoes, and even eggs.

prep time: 10 minutes | cooking time: 35 minutes

serves 6-8

25 g butter

500 g yellow onions

1 bay leaf

leaves from 1 sprig rosemary

1 star anise

200 ml cream

1 tbsp white wine vinegar

1 heaping tbsp apple syrup

2 tbsp soy sauce

Salt and pepper, to taste

(Optional) fresh lemon thyme

Peel the onions – Slice the onions into even, not-too-thick rings.

Sweat gently – Melt the butter in a saucepan and cook the onions over medium heat. Stir regularly and allow them to turn lightly brown over about 20 minutes.
Tip: You can also roast the onions in wedges for 20 minutes in the oven and then briefly sauté in butter.

Add flavorings – Add bay leaf, rosemary, star anise, cream, white wine vinegar, apple syrup, and soy sauce. Let simmer gently over low heat for 15–20 minutes.

Remove & purée – Remove bay leaf, rosemary, and star anise. Purée the sauce in a blender or press through a fine sieve for extra smoothness.

Season – Adjust with salt and pepper. If the sauce is too sweet, add a bit more acid (lemon juice or extra vinegar). Lemon thyme adds a fresh touch.

Soubise sauce is not only a taste sensation but also easy to make at home. Its versatility makes it perfect for a wide range of meals, from weeknight dinners to special occasions.

Excellent with wok-fried, grilled, or roasted vegetables (peas, carrots, pumpkin, cauliflower)

Pairs beautifully with chicken, pork tenderloin, fish, or shellfish

Delicious with steamed potatoes, stuffed pasta dishes, or a simple omelet.

Slowly cooking the onions develops deep umami flavor, making stock unnecessary.

The name Soubise refers both to the town of Soubise on the Charente River and to Marshal Charles de Rohan, the Soubise.

This sauce is a perfect example of how simple ingredients can create a luxurious result.