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Three Onion Soup

Food Management Staff

December 1, 2006

1 Min Read
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FM Staff

Yield: 25 servings

11/4 lbs. butter
5 lbs. yellow onions
21/2 lbs. red onions
1 bunch leeks
3 bay leaves
2 cups dry vermouth
to taste white pepper
to taste chicken base
1 gal. heavy cream
1/4 cup cornstarch
as needed chives, chopped

  1. Place butter, onions, leeks and bay leaves on slow heat and cook until onions are translucent. add 11/2 cups vermouth.

  2. Add white pepper and chicken base to taste for desired salt content.

  3. Add cream and bring to simmer. mix the rest of the vermouth with cornstarch and add to soup until it reaches desired thickness.

  4. Serve garnished with chives (optional).

Recipe and photo from National Onion Association.

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

Contact Food Management at

Becky Schilling (editor-in-chief): [email protected]

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Tara Fitzpatrick (senior editor): [email protected]

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