This classic soubise sauce, made easily in the Thermomix TM6, is a rich and creamy onion sauce perfect for pairing with meats, poultry, and vegetables. Learn how to make this French favourite with simple ingredients and step-by-step instructions!
We love this sauce with easy rosemary chicken and mixed roast vegetables. We've also enjoyed it with pan fried pork chops and have used up leftovers stirred through pasta with cooked chunks of chicken - it's delicious.
If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.
Tips
- NOTE: This recipe can only be made in the TM6 model of Thermomix as it uses the Thicken mode.
- Dairy-free option - use coconut cream or a plant-based bechamel sauce for a dary-free version. Oat or almond cream works as well for a lighter, dairy-free alternative.
- Herbs and spice - add a pinch of thyme or a bay leaf during cooking for added depth, especially if serving with rich meats. Remember to remove the bay leaf before the sauce is blended! A sprinkle of white pepper will add a subtle heat that won't overpower the sauce's mild onion flavour.
- Cheese option - add a small amount of grated gruyere or parmesan cheese for a slightly nutty flavour. This will pair well with vegetables or pasta.
- This soubise sauce recipe made in the Thermomix TM6 is easily adapted if you’re cooking for less or more people. I’ve halved it to serve 2 with fish or meat and vegetables.
Frequently Asked Questions
Soubise Sauce is a classic French sauce made primarily from onions, butter, cream, and béchamel sauce. The onions are cooked, then blended to create a smooth, creamy sauce that pairs well with meats and vegetables.
Yes - to make a dairy-free version, use plant-based butter and substitute coconut cream or oat cream for dairy cream. You can also use a plant-based béchamel sauce as the base for a similar creamy texture.
To make the sauce thicker, you can add a bit more béchamel sauce or cook it for a few additional minutes to reduce it. If you prefer a thinner sauce, simply add more cream or stock to adjust the consistency.
Yes - soubise sauce can be made ahead of time and stored in the fridge for up to 3 days. Reheat it gently on the hob or in the Thermomix, adding a splash of cream if needed to restore the smooth texture.
Soubise Sauce pairs beautifully with roast chicken, grilled pork, fish, or steamed vegetables. It’s also a great addition to rice or pasta for a creamy, elegant touch.
Yes - you can freeze Soubise Sauce. Allow it to cool completely, then store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat gently, whisking to restore the smooth texture.
Other recipes you might also like to try
Click here for all condiments and sauces.
Recent New Recipes
Category Spotlight...
LAMB
Whether roasted, grilled, braised, or slow cooked, lamb is highly versatile and can be found in dishes ranging from classic roast leg of lamb and lamb curry to lamb burgers, shanks, and stews.
HOW TO MAKE THIS SOUBISE SAUCE WITH OR WITHOUT THE THERMOMIX TM6
Recipe on UK Cookidoo
If you don't have the Cookidoo app for your Thermomix, follow the recipe below:
Cookidoo Tips
- This classic French sauce derives from the béchamel sauce. There are versions in which sautéed onions are blended into a thick béchamel made with milk, and others, like this one in which the flavour of the onions is highlighted with chicken stock.
- Classically served with vegetables, this sauce is also delicious with roasted meats, poultry and fish. The flavours also go very well with a French omelette soufflé (a normal omelette made with whisked egg whites then mixed with the yolk instead of simply beating the whole eggs).
Ingredients
- 20g vegetable oil
- 300g onions, cut in wedges
- 30g unsalted butter
- half a chicken stock cube or pot (for 500ml), crumbled or 0.5 tsp chicken stock paste, homemade
- 300g boiling water
- 20g single cream (approx. 18 % fat – I use Elmlea to reduce calories!)
- 30g plain flour
- 0.5 to 1 tsp fine sea salt, to taste
- 2 pinches ground black pepper
- 2 pinches ground nutmeg
Instructions
- Place the oil and onions in the mixing bowl then sauté on High Temp. Insert the measuring cup then chop 6 seconds/speed 4. Scrape down the sides of the mixing bowl with the spatula.
- Add the butter and cook 3 minutes/100C/speed 1.5.
- Add the chicken stock and boiling water then Blend/30 seconds.
- Finally, add the cream, flour, salt, pepper and nutmeg then start Thicken/100C. Serve hot (see Cookidoo Tips).
Non-Thermomix Instructions
- Roughly chop the onions, then heat the oil and butter in a small saucepan over a medium high heat, until the butter is melted. Add the chopped onions and sauté for 5 minutes, stirring frequently.
- Reduce the heat to medium and add the flour, stir constantly for 1 minute until combined with no lumps. Mix the chicken stock with the boiled water, until it’s dissolved. Increase the heat and slowly add the chicken stock until it combines with the thickened onion mixture, without lumps. Remove from the heat and blend using a stick blender or in a liquidiser for 30 seconds.
- Finally, add the cream, salt, pepper and nutmeg, stir to combine. Return the pan to a medium heat, stirring constantly for 3 to 5 minutes, until thickened. Serve hot (see Cookidoo Tips).
Goes Well With
Recipe Collection Spotlight...
10 WAYS TO MAKE A CHILLI
Here's 10 ways to make a chilli, but no two are the same!! As well as beef chilli, you'll find one topped with cornbread, one made with turkey mince, a couple of pork ones, a couple of chicken ones, a vegan one, and one with pasta in it. I hope you enjoy them as much as we do!
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!
✉️
Soubise Sauce (Thermomix - TM6 only)
Ingredients
- 20 g (1 ⅕ tbsp) vegetable oil
- 300 g (2 cups) onions cut in wedges
- 30 g (2 tbsp) unsalted butter
- half a chicken stock cube or pot (for 500ml), crumbled or 0.5 tsp chicken stock paste, homemade
- 300 g (1 ¼ cups) boiling water
- 20 g (4 tsp) single cream (approx. 18 % fat – I use Elmlea to reduce calories!)
- 30 g (¼ cup) plain flour
- 0.5 to 1 tsp fine sea salt to taste
- 2 pinches ground black pepper
- 2 pinches ground nutmeg
Instructions
- Place the oil and onions in the mixing bowl then sauté on High Temp. Insert the measuring cup then chop 6 seconds/speed 4. Scrape down the sides of the mixing bowl with the spatula.
- Add the butter and cook 3 minutes/100C/speed 1.5.
- Add the chicken stock and boiling water then Blend/30 seconds.
- Finally, add the cream, flour, salt, pepper and nutmeg then start Thicken/100C. Serve hot (see Cookidoo Tips).
Notes
- NOTE: This recipe can only be made in the TM6 model of Thermomix as it uses the Thicken mode.
- Dairy-free option - use coconut cream or a plant-based bechamel sauce for a dary-free version. Oat or almond cream works as well for a lighter, dairy-free alternative.
- Herbs and spice - add a pinch of thyme or a bay leaf during cooking for added depth, especially if serving with rich meats. Remember to remove the bay leaf before the sauce is blended! A sprinkle of white pepper will add a subtle heat that won't overpower the sauce's mild onion flavour.
- Cheese option - add a small amount of grated gruyere or parmesan cheese for a slightly nutty flavour. This will pair well with vegetables or pasta.
- This soubise sauce recipe made in the Thermomix TM6 is easily adapted if you’re cooking for less or more people. I’ve halved it to serve 2 with fish or meat and vegetables.
- This classic French sauce derives from the béchamel sauce. There are versions in which sautéed onions are blended into a thick béchamel made with milk, and others, like this one in which the flavour of the onions is highlighted with chicken stock.
- Classically served with vegetables, this sauce is also delicious with roasted meats, poultry and fish. The flavours also go very well with a French omelette soufflé (a normal omelette made with whisked egg whites then mixed with the yolk instead of simply beating the whole eggs).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE