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Operation Onion

I am a serial onion buyer--here's a quick way to put them to tasty use.

Becky Graebner


February 6, 2014 - 10:00 am


For some reason, whenever I enter the produce section of a grocery store I am afflicted with temporary amnesia.  I forget what veggies and fruit I have at home and I tend to duplicate what I already have in my fridge. “It’s ok…I’ll use it up…”

I am notorious for serial buying onions.  Onions do tend to last forever, but this week I really wanted to get rid of at least one sulking in the back of my refrigerator. (What one person needs three onions?)  I decided to consult my magical book of sauces.


Soubise Sauce

(Serves 4)


3 tablespoons butter

1 large onion, finely chopped (red or yellow)

2 tablespoons all-purpose flour

1 ¼ cups milk

freshly ground black pepper




2 Saucepans

Cutting board

Knife (for chopping)


Measuring cups

Measuring spoons




  • Melt 1 1/2 tablespoons butter in the saucepan.
  • Add in the onion and fry for 10-15 minutes (or until soft). Remove pan from heat and set aside.
  • In the second saucepan, melt 1 1/2 tablespoons butter.
  • Add the flour and cook for 1 minute while stirring.
  • Remove the pan from the heat and gradually whisk in the milk.
  • Return the saucepan to the heat and bring to a boil.  Stir/whisk until sauce thick and smooth.
  • Simmer sauce for 2-3 minutes and stir continuously.
  • Add the fried onion.
  • Add salt and pepper to taste and serve hot.

This recipe suggests pairing this sauce with roast chicken, baked ham, broiled haddock, or monkfish.

Yum yum yum! Enjoy! (and hooray for one less onion!)

Becky Graebner moved to the east coast from Wisconsin in 2011. She is still a rabid Badger and Packer fan, although she does support the Caps in hockey. She enjoys Formula 1 and Indycar. She likes the eastern seaboard but does miss track days with friends and family at Elkhart Lake and the Milwaukee Mile. Her favorite drivers are Kenny Brack and Robby Gordon.

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All Comments   (6)
All Comments   (6)
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When I was a kid I ate onions with salt like apples, to the amazement of my friends.
1 year ago
1 year ago Link To Comment
1 year ago
1 year ago Link To Comment
I go through yellow onions by the bag and I cook for two people. This past week I also used a red onion, half of a leek, and one garlic bulb. Food should never be boring.
1 year ago
1 year ago Link To Comment
My recent onion discovery is to put sliced onions into the bottom of a heavy cast iron dutch over along with butter, and put either chuck roast or shank on top. Roast, uncovered, at 450°F for an hour and the meat will brown and the onions caramelize. Then add appropriate vegetables -- or don't -- a bay leaf, and water or beef stock and braise at 250°F until the meat is tender. YOu get an amazing dark brown jus.
1 year ago
1 year ago Link To Comment
replace the water with onion soup, just sayin...
1 year ago
1 year ago Link To Comment
Mutter mutter cereal onion... nah.
1 year ago
1 year ago Link To Comment
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