8 pounds fresh onions
12 ounces margarine or shortening
3 ounces all-purpose flour
1 teaspoon black pepper
3 gallons Beef Stock
3 tablespoons worcestershire sauce
1 teaspoon salt (if needed)
12 ounces croutons
2 ounces parmesan cheese, grated, or swiss cheese, shredded
Servings: 50 / Yield: 3 gallons
1. Cut onions in thin slices. Sauté in margarine in large kettle.
2. Add flour and pepper. Cook for 10 minutes.
3. Add stock and Worcestershire sauce. Cook until onions are tender and temperature is 190°F.
4. To serve, ladle soup over croutons or toasted bread. Sprinkle with cheese.
12 ounces margarine or shortening
3 ounces all-purpose flour
1 teaspoon black pepper
3 gallons Beef Stock
3 tablespoons worcestershire sauce
1 teaspoon salt (if needed)
12 ounces croutons
2 ounces parmesan cheese, grated, or swiss cheese, shredded
Servings: 50 / Yield: 3 gallons
1. Cut onions in thin slices. Sauté in margarine in large kettle.
2. Add flour and pepper. Cook for 10 minutes.
3. Add stock and Worcestershire sauce. Cook until onions are tender and temperature is 190°F.
4. To serve, ladle soup over croutons or toasted bread. Sprinkle with cheese.
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