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French Onion Soup
Substituting olive oil for butter and wheat bread for a baguette reduces the calorie count of this indulgent soup.
Servings
80
80
Cuisine Type
- french
Menu Part
- Soup
Main Ingredient
- Beverage Alcohol
- Bread
- Vegetables
Source: Elizabeth Jane Bivins Culinary Center, Amarillo, Texas
Substituting olive oil for butter and wheat bread for a baguette reduces the calorie count of this indulgent soup.
Ingredients
1/2 cup olive oil
1 tub Minors Beef Stock
5 gal. water
#20 red onion, sliced
2 quarts Marsala wine
1 cup kosher salt
1/2 cup black pepper
2 cups granulated sugar
4 loaves wheat bread, sliced
#2 provolone, sliced
Steps
Saute onions in oil with salt, pepper and sugar. Allow to slightly caramelize.
Deglaze with Marsala wine, reduce to au sec.
Add Minors Beef Base to cold water, add to pot. Simmer at least 30-45 minutes.
Season to taste.
Toast bread slices. Top with provolone. Broil au gratin.
Ladle soup into bowl. Garnish with toast directly on top.
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