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Cafe Style Five Onion Soup - All Natural

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Nutrition Facts

Serving Size: 1 cup grams (245 g )
Amounts Per Serving
Calories 70
Calories from Fat 30
% Daily Value*
Total Fat 3.5g 5%
Saturated Fat 0g 0%
Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 570mg 24%
Potassium 160mg 5%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 4%
Sugars 2g  
Protein 2g  
 
Vitamin A 0% Vitamin C 8%
Calcium 2% Iron 4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1 1/2 Gallons
Serving Size: 1 cup

Ingredients

Amount Ingredients
1/4 cup All Natural Canola Oil
2 cups Vidalia Onions, Fresh, Julienne Cut
2 cups Red Onions, Fresh, Julienne Cut
2 cups Shallots, Fresh, Thin Sliced
1 cup Leeks, White, Fresh, Cut in Half, Sliced Thin
3 oz All Natural Tomato Paste, Canned, No Salt Added
1/2 cup Dry Sherry Wine
3 1/2 qts Water, Hot
3 oz Custom Culinary® Master’s Touch® All Natural Reduced Sodium Beef Base
1/4 cup Chives, Fresh, Chopped Fine

Recommended Product: 5327 Master’s Touch® All Natural Reduced Sodium Beef Base

Directions

  1. In a 2 gallon stock pot over medium high heat, heat oil. Add onions, shallots, and leeks, sauté 5-6 minutes until tender. Reduce heat to medium and continue cooking 15-20 minutes to develop rich carmelized color and flavor. Stir occasionally.
  2. Add tomato paste, blend thoroughly and cook 1 minute, stirring constantly. Add dry sherry and bring to a boil.
  3. In a separate container, blend water and Master’s Touch® All Natural Reduced Sodium Beef Base. Add to onion mixture. Increase heat to medium high; gently boil 10-15 minutes to blend all flavors.
  4. To Serve: Garnish each portion with fresh chopped chives.

Chef's Tips

For a Classic Style: Top with a garlic crostini and Gruyere or smoked provolone cheese melted under the broiler until golden.


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