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
1
Peel and halve the onions, remove the cores, and thinly slice.
2
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.
3
Add the garlic, dried thyme and salt. Continue cooking for 30 minutes, stirring often being careful not to burn the onions.
4
Deglaze the pan with half of the wine. Reduce the wine to almost dry, stirring constantly.
5
Repeat with remaining wine. Add the stock and bay leaf.
6
Bring soup to a boil, reduce temperature to simmer. Simmer soup for 2 hours.
7
Adjust seasoning as needed. Remove the bay leaves and serve.
Happy Cooking!
Ingredients
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