5101 Soups - French Onion Soup

French Onion Soup

Yield: 4 gallons / 85 portions Prep Time: 1 hour
Quantity	Ingredient	......Prep
4 gals. 6 oz. 6 oz. 14 ea. 1 Tbs. 5 ea. 2 cups oz. 1 Tbs. 1 cup 1 bottle Tbs.	Water Beef base Chicken base Yellow onion Black peppercorn Bay leaves cooking sherry oil Ground mustard Cornstarch Beer Paprika	In large stock pot Add to water Enough to sauté onions
Preparation
Use beef stock and add chicken base. Slice onion julienne and add small amount of oil to the bottom of brazier pan. Heat onions in small batches and cook until golden brown-reserve and cook the rest of the onions in small batches. When cooking the last batch at Tbs. crushed whole peppercorn, bay leaves, sherry wine and dry mustard. Cover and let spices enhance onion mixture. Add all onions to large stock pot with warm stock. Deglaze pan that onions were cooking in. Simmer 30 minutes. In a separate bowl dissolve cornstarch and beer and add to stock to give a shine. Season to taste. Serve with grated cheese and crouton.