1. A rich, velvety sauce made by combining béchamel with puréed cooked onions and sometimes a small amount of cream. 2. A meat accompaniment of puréed cooked onions and rice. 3. A term applied to dishes (such as eggs à la soubise) topped with or accompanied by a creamy onion sauce.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.