Side Dish
Fennel and Onion Soubise
Cook the thinly sliced vegetables slowly without added water, keeping them pale. Drain before blending with the fronds for a thick sauce or side.
- Yield
- 4 side servings
- Cuisine
- French-inspired
Bring it to the table
Soften without browning
Keep the heat low and stir along the bottom. The vegetables should become very tender while staying pale.
At the table
Spoon a small portion alongside cooked fish, poultry or vegetables.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 270 g fennel bulb — thinly sliced
- 200 g onion — thinly sliced
- 20 g fennel fronds — washed
- 1 tbsp extra-virgin olive oil
- salt and black pepper — to taste
- water — for blanching fronds only; drained
A few useful notes.
The listed water is only for blanching and is drained off.
Four small side portions are a serving suggestion.
The cooking plan
How to make Fennel and Onion Soubise.
-
Warm olive oil in a small heavy saucepan over low heat. Add onion and cook gently until it begins to soften. Add sliced fennel.
-
Place a parchment circle directly over the vegetables and cover with a lid. Cook over low heat for about 1 hour, stirring regularly, until very soft and nearly dry. Keep them from browning and do not add water.
-
Drain any excess cooking liquid through a sieve. Meanwhile blanch fennel fronds in boiling salted water until bright green and softened, then cool in cold water and drain well.
-
Process the drained vegetables and fronds until smooth and thick. Stop the processor to scrape down as needed; do not add water to thin. Season to taste and serve warm.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Fennel and Onion Soubise
Instructions
- Warm olive oil in a small heavy saucepan over low heat. Add onion and cook gently until it begins to soften. Add sliced fennel.
- Place a parchment circle directly over the vegetables and cover with a lid. Cook over low heat for about 1 hour, stirring regularly, until very soft and nearly dry. Keep them from browning and do not add water.
- Drain any excess cooking liquid through a sieve. Meanwhile blanch fennel fronds in boiling salted water until bright green and softened, then cool in cold water and drain well.
- Process the drained vegetables and fronds until smooth and thick. Stop the processor to scrape down as needed; do not add water to thin. Season to taste and serve warm.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
Should I add water while blending?
No. The intended purée is thick; use well-softened vegetables and scrape the processor down between pulses.
Can I brown the onions?
Keep them pale for this version. Cook gently and stir regularly.
Keep the good food going
Similar Recipes
Find another recipe to bring to the table.