Name: French Onion Soup
Ingredients: 2 cups olive oil blend; 100 lbs yellow onion; 1 ½ lbs garlic, minced; 1 cup kosher salt; 1 cup dried thyme; 5 bottles red wine (750 ml); 11 gals beef stock or roasted vegetable stock; 16 bay leaves; ¼ cup olive oil blend; 25 lbs yellow onion; 6 oz garlic, minced; ¼ cup kosher salt; ¼ cup dried thyme; 1 bottle red wine (750 ml); 1 ¼ gals beef stock or roasted vegetable stock; 4 bay leaves; 2 tbsp olive oil blend; 5 lbs yellow onion; 1 ¼ oz garlic, minced; 1 tbsp kosher salt; 1 tbsp dried thyme; 5 oz red wine; 40 oz beef stock or roasted vegetable stock; 1 bay leaf

CategoryPairs with Henry's Blend, SoupsDifficultyAdvanced

Recipe by Peloton Culinary & Catering

12 Gallons

2 cups olive oil blend

100 lbs yellow onion

1 ½ lbs garlic, minced

1 cup kosher salt

1 cup dried thyme

5 bottles red wine (750 ml)

11 gals beef stock or roasted vegetable stock

16 bay leaves

4 Gallons

¼ cup olive oil blend

25 lbs yellow onion

6 oz garlic, minced

¼ cup kosher salt

¼ cup dried thyme

1 bottle red wine (750 ml)

1 ¼ gals beef stock or roasted vegetable stock

4 bay leaves

4 Quarts

2 tbsp olive oil blend

5 lbs yellow onion

1 ¼ oz garlic, minced

1 tbsp kosher salt

1 tbsp dried thyme

5 oz red wine

40 oz beef stock or roasted vegetable stock

1 bay leaf

Peel and halve the onions, remove the cores, and thinly slice.

Over medium heat, in a heavy bottomed stainless-steel pot slowly sweat the onions, stirring occasionally, until a deep brown color is achieved. Roughly 2.5 hours.

Add the garlic, dried thyme and salt. Continue cooking for 30 minutes, stirring often being careful not to burn the onions.

Deglaze the pan with half of the wine. Reduce the wine to almost dry, stirring constantly.

Repeat with remaining wine. Add the stock and bay leaf.

Bring soup to a boil, reduce temperature to simmer. Simmer soup for 2 hours.

Adjust seasoning as needed. Remove the bay leaves and serve.

Happy Cooking!

Ingredients