Chicken, a Variation on Soubise

Chicken with an onion based sauce. A variation on a classic French dish.

Chicken soubise
  • Degree of Difficulty: Easy
  • Cost: $
  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Yields: 2 portions
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I combined a couple ideas from French cooking to do this dish. First, the Soubise sauce, which is an onion sauce, either tomato based, or cream based. Second, the confiture d'onion (literally onion preserve), which is typically a garnish for pâtés and like dishes. The onions are cooked with vinegar and wine to bring their natural sweetness. The flavour doesn't overpower the chicken, yet shows a unique character.




  • 2 Boneless chicken breasts
  • 2 Medium onions
  • 100ml White wine
  • 200ml Red wine vinegar
  • 75ml Balsamic vinegar
  • 50ml Heavy cream
  • 30ml Vegetable oil
  • 30ml Butter
  • Salt, fresh ground black pepper

Proper balsamic vinegar costs a fortune. Nowadays, you may find so-called balsamic vinegar on the shelves of pretty much any supermarket, and this is what I use for this kind of cooking.


  1. Trim the chicken breasts, remove fatty areas. Make sure they are of even size.
  2. Peel the onions, slice them very thinly (approx 1-2mm thick, or 1/16th of an inch).


  1. Warm up a sauté pan on high heat. Add the oil.
  2. Season the chicken breast with salt and fresh ground black pepper.
  3. When the oil is really hot, place the chicken breast in the pan.
  4. Colour the chicken until each side has a nice golden colour. It will not be cooked thoroughly at this point.
  5. Reserve ( To set aside for later use.) [?] the chicken in a separate dish.
  6. Add the butter to the pan, and when it is melted, add the onions. Stir occasionally.
  7. When the onions are starting to take a light gold colour, place the chicken breasts on top of the onion.
  8. Add the white wine and red wine vinegar.
  9. Bring to a boil, control the heat so you have a strong simmer.
  10. When the liquid is reduced by about half, turn the chicken over.
  11. When the liquid is nearly completely reduced, add the balsamic vinegar.
  12. When the balsamic vinegar is almost completely reduced, add the cream.
  13. After a few moment boiling, the liquid should have a rich brown colour, and be fairly thick. This is your sauce. You will not have a lot, but you do not need a lot.
  14. Set aside until you are ready to serve.


  1. Cut the each breast at an angle in 5 pieces.
  2. Use tongues to place half the cooked onions, with some of the sauce on a plate.
  3. Fan the cut chicken breast over the bed of onions.
  4. Serve with potatoes, or rice, cooked any way you like, and some vegetables.


Chicken soubise
Chicken soubise (a variation thereof anyway)



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