{"id":4783,"slug":"puree-of-onions-soubise","title":"Purée of onions (Soubise)","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one dozen large white onions","one-quarter pound of butter","one pint of thick cream sauce","salt","white pepper"],"ingredients_norm":["white onion","butter","thick cream sauce","salt","white pepper"],"steps":["Peel and slice one dozen large white onions, put in a casserole with one-quarter pound of butter, cover, and put in oven for about forty-five minutes, or until soft; but do not allow them to become brown.","Then drain off the butter and add one pint of thick cream sauce, season well with salt and white pepper, and strain through a fine sieve."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w35:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"8e6d750c73b6b3d4040a9203e09f4e1de5537301fb2c303681007aa212708a2e","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/puree-of-onions-soubise"}