http://www.internationalrecipesonline.com/recipes/dictionary.pl?6485
1. A rich, velvety sauce made by combining BÉCHAMEL (white sauce) with
pureed cooked onions and sometimes a small amount of cream. 2. A meat
accompaniment of pureed 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.

A spelling bee word. More at Beheading Words

soubise, eh?

New word for me! thanks, Dr Bill. This is a pretty relevant web site given the number of food threads we've been entertaining around here lately.

Just a comment on the site:

I didn't like how it was put together. On the partial list appearing with your soubise was the term sour grass, which sounded interesting to me. But when I clicked on it, I just read to see "sorrel." Well, I would have had to backclick like crazy to get to sorrel--and the site didn't have a place to enter individual terms. I could click on "S"...but that would take me to the beginning of the "S" list and that would have meant loads of forward clicking to get to sorrel.

And now I'm really curious about what sour grass/sorrel has to do with wine...but am too lazy to do all that clicking.

Dear WW: Read all about it and see pictures at:
http://www.orst.edu/extension/sorec/mg/herbanrenewal/sorrel.htm