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French Onion Soup (for service)

post #1 of 8
8/30/07 at 12:42pm
Thread Starter 
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.
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post #2 of 8
8/30/07 at 1:18pm
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.
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post #3 of 8
8/30/07 at 1:27pm
I have found with large batches that a bit of thickening (ie: corn starch) helps to homogenize the onion into the batch. You may need to add a little water as the batch sits in the steam table, but this will not affect the flavour as it has been concentrated due to evaporation.
Just my opinion though...
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post #4 of 8
8/30/07 at 1:52pm
Yes, I suppose you can do this without any loss/harm done to the flavor, I just have always let it simmer and reduce...
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post #5 of 8
8/30/07 at 1:56pm
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.
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post #6 of 8
8/31/07 at 9:27pm
If you do it in big batches the onions need to be done in the pot so they can be stirred often because unless you have perfect pans certain areas will brown more quickly than others. Just the stirring of the onions is enough in the beginning to remove the fond from the bottom of the pan and incorporate it's flavor into the onions. However as more and more of the onions brown and loose moisture, it will lose it's ability to loosen the fond. If you are handling large batches some of the onions may not be fully cooked at this point(which will in my opinion ruin the soup). What I do then is deglaze with very small amounts of water those areas of the pan becoming too dark. Stirring this around creates a more even color and gives all the onions time to cook. Most large batches require this re-wetting technique four or five times. When about done I let one last nice frond build up the deglaze with sherry.
Ladling for service shouldn't be a problem unless you used too little onions for the amount of broth.

I am the biggest onion soup fan in the world in case you were wondering..
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post #7 of 8
9/7/07 at 11:56am
When I studied at the Sorbonne in the early 70's, the French onion soup served to me was covered with a cheese and crusty bread. Would that cheese have been Guyere cheese?
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post #8 of 8
9/8/07 at 12:46am
Gruyere is the preferred choice for me, but alot of places have switched to provolone (my best guess would be for costing).
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