French Onion Soup with Beef Broth
Yield: 100 servings
Ingredients
- 1 cup olive oil
- 4 ounces butter
- 25 pounds white onions, thinly sliced
- 1 cup dry sherry or cognac
- 5 gallons beef stock
- 4 ounces fresh thyme, chopped
- 8 ounces chives, chopped
- 1 ounce black pepper
Procedure
In a soup pot over medium heat, add butter and oil. When butter is melted, add onions. Cook, stirring occasionally so onions do not burn. As soon as onions start to brown, approximately 15 minutes, reduce heat to medium-low and stir more often, until onions are a rich brown color, about 45 minutes. Add sherry or cognac and beef stock. Bring to a boil and reduce heat to simmer. Simmer 20 minutes. Add thyme, chives, and pepper. Serve.
Nutrition Information
Serving Size: 1/100 of recipe
% Percent Daily Values are based on a 2,000 calorie diet
Source: Harvard University Dining Services
100 Servings
Ingredients
1 cup olive oil
4 oz. butter
25 lb white onions, thinly sliced
1 cup dry sherry or cognac
5 gallons beef stock
4 oz. fresh thyme, chopped
8 oz. chives, chopped
1 oz black pepper
Procedure
In a soup pot over medium heat, add butter and oil. When butter is melted, add onions. Cook, stirring occasionally so onions do not burn. As soon as onions start to brown, approximately 15 minutes, reduce heat to medium-low and stir more often, until onions are a rich brown color, about 45 minutes. Add sherry or cognac and beef stock. Bring to a boil and reduce heat to simmer. Simmer 20 minutes. Add thyme, chives, and pepper. Serve.
Nutrition Information
Serving Size: 1/100 of recipe
| Amount Per Serving | ||||
| Calories | 92 | Calories from Fat | 30 | |
|
% Daily Value
|
||||
| Total Fat 3 g |
5%
|
|||
| Saturated Fat 1 g |
5%
|
|||
| Trans Fat 0 g | ||||
| Cholesterol 3 mg |
1%
|
|||
| Sodium 735 mg |
31%
|
|||
|
Total Carbohydrate 11 g |
4%
|
|||
| Dietary Fiber 2 g |
9%
|
|||
| Sugars 7 g | ||||
| Protein 2 g | ||||
| Vitamin A | 4% | Vitamin C | 17% | |
| Calcium | 3% | Iron | 3% | |
Source: Harvard University Dining Services
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