Soubise Cutlets Recipe

Soubise Cutlets Recipe:

History:
Soubise cutlets are a classic dish in French cuisine. The name "Soubise" comes from the French word for onions, as onions are the main ingredient in the accompanying sauce. The recipe for Soubise cutlets has been around for centuries and is known for its rich and flavorful onion sauce.

Fun Facts:
- Soubise cutlets are often served as a main course and are particularly popular in French households.
- The dish gets its unique flavor from the combination of tender cutlets and the creamy, onion-based sauce.
- The sauce is made by cooking onions until soft and then combining them with butter, flour, milk, and seasonings.
- Soubise cutlets are a versatile dish that can be enjoyed with a variety of side dishes, such as mashed potatoes or steamed vegetables.

Recipe:

Ingredients:
- 1 pound Neck Chops
- 1 1/2 ounces Butter
- 1 ounce Flour
- 3 Onions
- 1 gill Milk
- Pepper, Salt, and Lemon Juice
- Total Cost: 71/2 d. (referencing the original cost provided)
- Time: 20 Minutes

Instructions:

1. Preheat the oven to the appropriate temperature.
2. Trim off the cutlets and place them in a tin dish.
3. Cover the cutlets with buttered paper to prevent them from drying out.
4. Bake the cutlets in the oven for about 15 to 20 minutes, depending on their thickness. Turn them once while cooking to ensure even cooking on both sides.
5. Meanwhile, peel the onions and place them in cold water.
6. Bring the water to a boil and then discard it.
7. Repeat this process of boiling the onions in cold water until they become rather soft.
8. Strain all the water away from the cooked onions.
9. Add the butter to a separate saucepan and let it melt until it gets quite hot.
10. Add the cooked onions to the melted butter and allow them to finish cooking in the pan. Be careful not to brown them.
11. Stir in the flour and pour over the milk, stirring until it boils.
12. Let the sauce boil for about two to three minutes, then rub it through a sieve to remove any lumps and achieve a smooth consistency.
13. Season the sauce with salt, pepper, and a squeeze of lemon juice to taste.
14. Arrange the baked cutlets in a circular pattern on a serving dish.
15. Pour away some of the fat from the tin used for baking and rinse it with a spoonful of gravy.
16. Pour the gravy around the dish to enhance the flavor.
17. Place the soubise sauce in the center of the dish.
18. Serve the Soubise cutlets hot and enjoy!

Similar Recipe Dishes:
- Chicken Chasseur: A French dish that combines chicken with a rich tomato and mushroom sauce.
- Beef Bourguignon: A classic French stew made with tender chunks of beef, red wine, and aromatic vegetables.
- Coq au Vin: Another popular French dish that features chicken braised in red wine, with onions, mushrooms, and bacon.
- Veal Piccata: A Italian dish that includes thinly sliced veal sauteed in a lemon and butter sauce.
- Onion Gravy: A simple and flavorful sauce made from caramelized onions, broth, and seasonings, often served with meat dishes.