Recipe: Soubise à la picarde

Name: Soubise à la picarde
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Ingredients: 500 g (17.75 oz) sweet onions (Roscoff style or from the Cévennes) peeled; 50 g (1.75 oz) salted butter; 50 g (1.75 oz) flour; 2 dl good alcohol or rice vinegar; 3 dl prepared beef broth; salt and ground pepper.

By chef patrick Asfaux 5/5 (1 review)

Prep 20 min

Cook 90 min

Total 1h50

Servings 4 serv.

regional sauce or cream accompaniment

Ingredients for 4 servings

Adjust for

servings

500 g (17.75 oz) sweet onions (Roscoff style or from the Cévennes) peeled
50 g (1.75 oz) salted butter
50 g (1.75 oz) flour
2 dl good alcohol or rice vinegar
3 dl prepared beef broth
salt and ground pepper.

Step-by-step directions

1 Melt the butter then add the finely sliced onions. season with salt and ground pepper, sweat for 15 minutes then add the flour, stir well and cook covered very gently, watching carefully that the bottom does not stick for 45 minutes.
2/ Then add the vinegar, cook for another 10 minutes, finally add the broth, stir well and finish cooking covered on low heat (1/2 hour).
Test the seasoning,
At the end everything should have the appearance of a cream.
This old recipe was once made in the fireplace hearth, very slowly, this preparation replaced the mustard served with a roast or pork chops or grilled sausages and even with a fillet of pan-fried cod the result is guaranteed.