How to Make Soubise, a Three-Ingredient Onion Sauce for Grilled Meat

Melt the butter in a saucepan over low heat.

Add the sliced onions and sweat until most of the liquid has evaporated. Be careful not to brown the onions. You want them to stay as white and clear as possible. There can be some discoloration but not much.

Add heavy cream and warm through.

Salt to taste

Blend the onion and cream together. Pass through a fine strainer to make the sauce even more velvety.

Serve with your favorite roasted or grilled meat or poultry.