Onion Soubise with Harrissa
Chef Francis Derby is preparing one of his signature dishes from the restaurant, The Cannibal LA.


  • 6 medium white onions
  • 1⁄2 stick butter
  • 1 lemon, zested and juiced
  • 4t Salt
  • 1T Harissa Paste
  • 2T EVOO

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1. Clean and julienne onions, reserve for later.

2. Get a large flat bottomed pot pre heated to medium heat.

3. Add EVOO to pan and then butter.

4. Add onions and reduce heat to a simmer.

5. Add salt.

6. Simmer onions until all water is gone and they are a silky in texture.

7. Remove onions from heat and mix in harissa, lemon zest, and lemon juice.

8. Keep warm until ready to serve.

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