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Meal Part

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Ethnic Cuisines

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Cafe Style Five Onion Soup

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Nutrition Facts

Serving Size: 1 cup (245 g )
Amounts Per Serving
Calories 60
Calories from Fat 20
% Daily Value*
Total Fat 2.5g 4%
Saturated Fat 1.5g 8%
Trans Fat 0g  
Cholesterol 5mg 2%
Sodium 780mg 33%
Potassium 160mg 4%
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


Amount Ingredients
1/2 cup Butter, Salted
2 cups Vidalia Onion, Julienne Cut
2 cups Red Onion, Julienne Cut
2 cups Shallots, Sliced Thin
1 cup Leeks, Cut in Half, Sliced Thin
3 oz. Tomato Paste, Canned, Salt Added
1/2 cup Dry Sherry Wine
3 1/2 qts. Water, Hot
3 oz. Custom Culinary® Gold Label Beef Base
1/4 cup Chives

Recommended Product: 9317 Gold Label Beef Base

Alternate Product Options: 0317 Master's Touch® Beef Base, 0357 Chef's Own™ Beef Base, 5327 Master’s Touch® All Natural Reduced Sodium Beef Base


  1. In a 2 gallon stock pot, over medium high heat, melt butter. Add onions, shallots and leeks; sauté 5-6 minutes until tender. Reduce heat to medium and continue cooking 15-20 minutes to develop rich caramelized color and flavor. Stir occasionally
  2. Add tomato paste, blend thouroughly and cook 1 minute, stirring constantly. Add dry sherry and bring to a boil.
  3. In a separate container, blend water and beef base. Add to onion mixture. Increase heat to medium high; gently boil 10-15 minutes to blend all flavors.
  4. Garnish each portion with fresh chopped chives for service.

Chef's Tips

For classic onion soup, add a garlic crostini topped with gruyere or smoked provolone cheese melted under the broiler to golden.

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