I dont know how large of a batch you need, but when I have it for a special at the restaurant, we make 20-25 gallons of it, and this is how we make it.
Caramelize all of the onions in a the Large pot.
Salt, Pepper, fresh Basil.
Then add your stock, half Chicken Stock, Half Beef Stock. Occasionally we make it all vegetarian and use only vegetable stock, but the traditional way is half beef, half chicken. |