Soubise or White Onion Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Cook three blanched and sliced onions, with half a pint of milk, half an ounce of butter, a little pepper and salt, a bunch of herbs (thyme, parsley, and bayleaf), and half a pint of thick Bechamel...
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Saucepan
Ingredients
- parsley
- thyme
- bechamel sauce
- bayleaf
- cream
- milk
- onions
- pepper
- butter
- herbs
- salt
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