Skip to contentSkip to footer

Soubise sauce with burnt thyme

Soubise is a classic onion sauce based on a béchamel sauce. This recipe is a lighter and more modern version of this sauce. The unique aroma of burnt thyme gives this sauce a unique and smoky character.

Recipe makes approximately 500ml. 04012021

Allergens & dietary requirements

  • Sulphite
  • Cow's milk
  • Lactose
  • Mollusks
  • Pescetarian


  • 400 onions, finely cut
  • 50 butter
  • 200 ml white wine
  • 600 ml mussel stock
  • 20 thyme
  • 350 ml whipping cream
  •  as needed salt and pepper

Preparation method

  • Blanch the onions in plenty of water with salt for 20 seconds.
  • Braise the onions with the butter until completely soft, sweet, and transparent.
  • Deglaze with the white wine and reduce completely.
  • Add the mussel stock and reduce by 2/3.
  • Burn the thyme with a kitchen blowtorch.
  • Add the burnt thyme and whipping cream to a pan on low heat and infuse.
  • Add the whipped cream and add to the sauce.
  • Gently reduce until the correct thickness and season to taste with salt and pepper.

Serving suggestions

  • Use in a composition with components of scallops, Brussels sprouts, and kohlrabi.
  • Combines well with components of mussels, potato, and chives.
  • Delicious with components of onion, almond, and celeriac.