French Onion Soup

Category, DifficultyAdvanced

Recipe by Peloton Culinary & Catering

Appetizers

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

Directions

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!

French Onion Soup