A sauce made of white onions and melted butter mixed with velouté sauce.
The combination of béchamel (white sauce of milk butter and flour) with pureed cooked onions.
veloute sauce with sauteed chopped onions and whipping cream
A thick sauce with pureed onions stewed in butter.
soo-BEEZ] 1. A rich, velvety sauce made by combining bechamel (white sauce) with pureed cooked onions and sometimes a small amount of cream. 2. A meat accompaniment of pureed cooked onions and rice. 3. A term applied to dishes (such as eggs à la soubise ) topped with or accompanied by a creamy onion sauce.