Just a very basic recipe that can get you started. It is similar to my actual recipe yet I did omit a couple things but.....That's what makes it my recipe. This recipe is a decent one and can be tweeked by any good Chef. IMHPO One pot/kettle is always the best way too as the recipe will show in the procedure.
Onion Soup:
Onions, Yellow, Sliced thin 20lbs
Butter, whole unsalted cut into cubes 1 lb
sugar 1/4 cup
Sherry 3 cups
Beef stock* 15 gallons
Bouquet Garni 2 each
Salt and pepper To taste
Roux, hot 3 lbs
Beef Stock, hot 1 gal
In large stock pot or kettle add cubed butter and heat over high heat. When butter is melted add onions and sugar. Continue to cook until onions wilt and begin to carmalize. Reduce heat to med high and continue to carmalize. Try to form some fond on the bottom of the kettle or pot.
De-glaze with sherry and add beef stock*. heat to a rolling boil and reduce heat to medium. Make roux and temper with 1 gallon of hot stock. this will form a paste and then wisk into soup. Return to a boil, remove bouquet's and adjust s&p.
Remove from heat and cool or place on line for service.
*If using a soup base like Minor's, Legout, etc instead of fresh stock just follow directions on container.