[Breton Beats]

I am interested in techniques for making and serving large bathches of French Onion soup.

I have made it many many times, at home. Where I can carmelize the onions in the pot and then add my stock. etc...

Currently we make carmelized onions (for other things) in the oven (low oven, hot oven). Can I continue this method and then just add the stock to those onions and heat?

How do the onions stay evenly distributed in large batches, will just laddeling work.

Thanks for any advice.