French Onion Soup
Yield:	4 gallons / 85 portions		Prep Time:		1 hour
Quantity		Ingredient		Prep
4 gal. 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 a large stock pot   Add to water         Enough to sauté onions
Method & 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 you are cooking the last batch add T. crushed whole peppercorn, bay leaves, sherry wine and dry mustard.  Cover and let spices enhance onion mixture. Add all onions to large stockpot with warm stock.  Delgaze 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.