[4][5] Auguste Escoffier's recipe adds a thickened béchamel to butter-stewed onions.

Tomato purée seasoned with paprika or curry can be added to either variation, but Escoffier notes that béchamel is preferred to rice for its smoother consistency.

[6] The 19th-century Anglo-Italian cook Charles Elmé Francatelli serves the sauce over boiled pheasant with potato croquettes.

[7] Eliza Acton, who said soubise was "the finest kind of onion sauce", serves it with lamb, suggesting any rich gravy or brown cucumber sauce as a substitute.

Her recipe for English soubise replaces the béchamel with rich veal gravy finished with cream.