Puree Of Onions (Brown Soubise)

No. 996. - Peel one dozen large red Onions, cut them in halves, trim off the ends and slice them fine. Then parboil them for two minutes, immerse them in cold water and drain them dry. Then put them in a saucepan with a piece of butter, and fry them to a light brown, stirring them occasionally with a wooden spoon. Then drain off the butter and moisten them with broth enough to have them well covered. When the broth is reduced add a pint of Espagnole sauce and let it cook for ten minutes. Then rub it through a fine sieve and put the puree in a saucepan. Season it to taste.

Puree Of Onions (White Soubise)

No. 997. - Peel one dozen large white Onions, cut them in halves, trim off the ends, slice them finely, and parboil them for two minutes. Then immerse them in cold water, drain them and dry them well on a towel. Then put them in a well buttered saucepan and season with salt, nutmeg, a little sugar, and a pinch of red pepper. Cover them with a buttered white paper. Then cover the saucepan and set it in a slow oven to have the Onions well cooked (being careful not to let them get colored). When they are cooked tender put them in another saucepan with a quart of Cream sauce (be very careful, as they often get a little browned on the bottom). Mix them well together and rub the puree through a fine sieve. Then put it back in the saucepan to keep warm, and before serving add a piece of butter.

Brown Onion Sauce

No. 998. - Prepare two or three Onions in the same manner as in No. 992, and when they are cooked drain off the butter, add four spoonfuls of Espagnole sauce, and let it cook for ten minutes.

Note. - If this sauce is wanted in a hurry prepare them as follows: Toss the Onions lightly in butter until nicely browned. Then drain off the butter, add the sauce and let them simmer for fifteen minutes.

White Onion Sauce

No. 999. - When the soubise is to be used for sauce, prepare it in the same manner as in No. 997, and add a little chicken broth with a few drops of glaze to thin it out a little more.

Brown Onion Sauce - Piquant

No. 1000. - Chop six Red Onions finely, put them in a saucepan with a piece of butter and fry them lightly. Then add a wine-glassful of vinegar and let it reduce to one third. Then add one spoonful of mustard flour, mix it well, and then, while stirring, add in slowly three spoonfuls of veal gravy and four of Espagnole sauce. Let it boil slowly for twenty-five minutes, season with salt and pepper, rub it through a fine sieve, and keep it warm for use.

Onions For Garniture

No. 1001. - Onions for garniture are prepared in various ways. The small white or button Onion is used most. When they are peeled, parboil them for five minutes and drain them on a napkin. Then put them in a fiat saucepan with a piece of butter, a pinch of sugar and a little salt, and moisten them to cover with white broth. Set them in a moderate oven to glaze, tossing them over occasionally, so they will glaze evenly. These Onions are used with stews, beef a la mode, and for mixed vegetable garnitures. For large garnitures the stuffed Onions may be used. For chops or small entrees the white or brown puree of Onions soubise is used. Small Onions, when plainly boiled and tossed over the fire (with the addition of a little Cream or Allemande sauce), may also be used.